Chef – South Indian Cuisine Specialist – Fixed Term

Spiced Roots Pty Ltd; Sydney; On-site; AUD 47,000 - 66,000; Full time

Benefits offered by this job

Staff meal on every shift

12% superannuation

Penalty rates under Restaurant Award

Job summary

Spiced Roots Pty Ltd is seeking a Chef specializing in South Indian cuisine for a fixed-term position in Sydney. You will lead the South Indian station, prepare dosa, idli, medu vada, uttapam, sambar and chutneys in high volume, and adapt recipes to Australian ingredients.

We value skills in fermentation control, batter preparation, and training others, with full Australian work rights and availability for early/late shifts, weekends and public holidays.

Qualifications

• Minimum 3 years' experience as a chef specialising in South Indian cuisine in a high-volume commercial kitchen.
• Proven skill in batter preparation and fermentation control for consistent dosa and idli.
• Experience training other cooks.
• Full Australian work rights for the contract period.
• Availability to work early and late shifts, including weekends and public holidays.

Responsibilities

• Set up the South Indian station, including dosa tawa, batter preparation and fermentation areas.
• Prepare dosa, idli, medu vada, uttapam, sambar, rasam and chutneys in high volume.
• Manage batter ratios and fermentation in Sydney conditions, and traditional tempering.
• Calibrate recipes to Australian ingredients and write recipe cards and portion specifications.
• Train and assess our local cooks through demonstration and supervised practice.
• Maintain food safety and hygiene standards.

Skills

South Indian cuisine

Dosa & idli batter

High-volume cooking

Training others

Fermentation control

Education

Cert III/IV in Commercial Cookery

Tools

Dosa tawa

Fermentation equipment

Job description

Chef – South Indian Cuisine Specialist – Fixed Term

Job Type: Temporary position | Full time position

Job Description

• Set up the South Indian station, including dosa tawa, batter preparation and fermentation areas
• Prepare dosa, idli, medu vada, uttapam, sambar, rasam and chutneys in high volume
• Manage batter ratios and fermentation in Sydney conditions, and traditional tempering
• Calibrate recipes to Australian ingredients and write recipe cards and portion specifications
• Train and assess our local cooks through demonstration and supervised practice
• Maintain food safety and hygiene standards

You will need

• At least 3 years' experience as a chef specialising in South Indian cuisine in a high-volume commercial kitchen
• Proven skill in batter preparation and fermentation control for consistent dosa and idli
• Experience training other cooks
• Cert III or IV in Commercial Cookery, a hospitality degree, or equivalent experience
• Experience with a large Indian restaurant brand's standardised recipes is highly regarded
• Full Australian work rights for the contract period
• Availability to work early and late shifts, including weekends and public holidays

What we offer

• $41.00 per hour plus 12% superannuation
• Saturday, Sunday, public holiday and overtime penalty rates under the Restaurant Industry Award 2020
• 37.5 hours per week, 5 shifts
• Staff meal on every shift