Chef (Mitran Da Dhaba Blacktown)

Global Vision Recruitment; Blacktown; On-site; AUD 80,000 - 90,000; Full time

Job summary

Sapala Foods Pty Ltd T/A Mitran Da Dhaba Blacktown is seeking a full-time Chef to join our iconic fine dining kitchen in Blacktown. You will prepare and cook dishes, ensure authenticity, and maintain high standards.

The role requires one year of full-time experience, knowledge of food safety, and ability to manage kitchen operations, menus, and cost controls. Training and career growth are available.

Qualifications

• Minimum of one year full-time chef experience.
• Ability to work under pressure.
• Awareness of food safety and hygiene standards.
• Knowledge of Food Handling procedures.
• Excellent presentation and communication skills.
• Passion for cooking.

Responsibilities

• Prepare and cook dishes per menu/recipes.
• Ensure consistent recipe execution and presentation.
• Oversee daily kitchen operations.
• Monitor dish quality at all stages.
• Design and update menus using local produce.
• Recruit, train and supervise kitchen staff.
• Roster staff and manage labour costs.
• Manage inventory and control food costs.
• Maintain hygiene and health compliance.
• Collaborate with front-of-house for guest experience.
• Work with management on feedback and seasonal menus.
• Facilitate special events and functions.
• Meet food cost budgets and KPIs.

Skills

Chef experience

Under pressure

Food safety

Food handling

Presentation skills

Cooking passion

Education

Cert IV Kitchen Mgmt

Job description

Global Vision Recruitment on behalf of Sapala Foods Pty Ltd T/A Mitran Da Dhaba Blacktown

Date Posted: 21 October 2026
ABN: 55 633 921 856
Position: Chef
Salary: $80,000 to $90,000 + 12% Superannuation
Basis of Employment: Full-time (38 hours per week)
Location of workplace: 28 Third Ave, Blacktown NSW 2148

Mitran Da Dhaba Blacktown is an iconic fine dining restaurant located in Blacktown serving Indian cuisine and are looking for one full-time chef to work full-time (38 hours per week).

Duties & Responsibilities as a Chef:

• Preparing for service and cooking dishes as per the menu and recipes provided.
• Prepare and cook a variety of dishes to order, ensuring that each dish meets high standards for flavour, quality, and authenticity.
• Ensure the consistent execution of recipes, presentation, and portion control.
• Oversee daily kitchen operations, ensuring efficiency and adherence to high standards of food quality and presentation.
• Monitoring quality of dishes at all stages of preparation and presentation.
• Design, cost and update menus that showcase dishes, incorporating fresh, locally sourced produce, meats, seafood, poultry and ingredients to ensure a burst of flavour in every bite.
• Recruit, train, and supervise kitchen staff, fostering a collaborative and productive work environment.
• Rostering of kitchen staff and managing labour cost.
• Manage inventory levels, order supplies, and control food costs to meet financial targets.
• Maintain strict hygiene and safety standards, ensuring compliance with health regulations.
• Collaborate with front-of-house staff to ensure guests receive excellent service and enjoy their culinary experience.
• Work closely with the management team to incorporate feedback and keep the menu aligned with guest preferences and seasonal ingredient availability.
• Facilitating special events & functions
• Meeting Food Cost Budgets and other KPIs set by the Management.

Qualifications:

• Certificate IV in Kitchen Management or Relevant qualifications.

Skills and other requirements for the position:

• Have a minimum of one-year full-time work experience as a chef.
• Ability to work under pressure.
• Awareness of food safety and hygiene standards.
• Have knowledge of Food Handling and Food Safety procedures.
• Excellent presentation and communication skills.
• Have a passion for cooking.