Cook

North Indian Cuisine Norwood Pty Ltd; Adelaide; On-site; AUD 80,000 - 85,000; Full time

Job summary

North Indian Cuisine Glenelg in Norwood SA is seeking a Cook for a full-time, on-site role. You will prepare and cook menu items to established recipes, help maintain kitchen efficiency, and support service during peak periods.

Applicants should hold an AQF Certificate III in Commercial Cookery (or Certificate IV) and have at least three years of full-time experience in a commercial kitchen, with strong food safety knowledge and teamwork.

Qualifications

• AQF Certificate III in Commercial Cookery or AQF Certificate IV.
• At least 3 years of full-time cookery experience in a commercial kitchen.

Responsibilities

• Prepare and cook menu items according to approved recipes and portion standards.
• Regulate temperatures and monitor ovens, grills, fryers and other equipment.
• Portion, plate meals and apply sauces to meet presentation standards.
• Maintain food safety and hygiene standards and assist with stock control.
• Train and support junior staff and work with teams during peak periods.

Skills

Food safety knowledge

Teamwork

Work under pressure

Attention to detail

Education

AQF Certificate III in Commercial Cookery

AQF Certificate IV (ANZSCO Skill Level 3)

Job description

Duration: 3 years with ongoing employment opportunities

Job Type: Full-time (Minimum 38 hours per week) On-site Position

Salary range: $80,000 - $85,000

About The Role and Responsibilities

NORTH INDIAN CUISINE- GLENELG is a well-established hospitality business located at 210 The Parade, Norwood SA 5067, operating in a high-foot-traffic coastal precinct. The business specialises in authentic North Indian cuisine, offering dine-in and takeaway services with a strong focus on traditional flavours, quality ingredients, and consistent food standards. Operations involve high-volume service, particularly during evenings, weekends, and peak tourist periods.

The Cook position is a full-time, ongoing role critical to the daily kitchen operations of the business. The role is responsible for preparing and cooking menu items in accordance with established recipes, food safety standards, and presentation requirements. The Cook supports consistent service delivery, maintains kitchen efficiency, and contributes to menu execution and staff coordination to ensure high levels of customer satisfaction and compliance with Australian food safety regulations.

Key Responsibilities:

• Examine raw and prepared foodstuffs to ensure freshness, quality, and suitability for cooking and service.
• Prepare, season, and cook food items in accordance with approved recipes, portion standards, and presentation guidelines.
• Regulate and monitor temperatures of ovens, grills, fryers, and other cooking equipment to ensure safe and effective cooking processes.
• Portion food accurately, plate meals, and apply appropriate sauces, gravies, and garnishes to meet presentation standards.
• Prepare food to meet special dietary requirements, including vegetarian, vegan, gluten-free, and allergy-related requests where required.
• Store food in temperature-controlled facilities in compliance with food safety and hygiene regulations.
• Assist with menu planning, preparation lists, and estimation of food and ingredient requirements to support efficient kitchen operations.
• Maintain a clean and organised workstation, ensuring compliance with food safety, WHS, and hygiene standards at all times.
• Monitor stock levels, minimise food wastage, and support inventory control processes.
• Train, guide, and support kitchen hands, apprentices, or junior staff to ensure consistent kitchen performance and adherence to procedures.
• Work collaboratively with chefs, management, and front-of-house staff to ensure smooth service delivery during peak periods.

Required Skills and Qualifications

Qualification and Employment:

• Relevant qualification at AQF Certificate III level in Commercial Cookery including at least two years of on-the-job training, or AQF Certificate IV (ANZSCO Skill Level 3)
• A minimum of three (3) years of full-time relevant work experience as a Cook in a commercial kitchen environment.

Required Skills and Attributes

• Experience must demonstrate the ability to prepare and cook a variety of dishes independently while maintaining quality, consistency, and food safety standards.
• Strong practical cooking skills with the ability to work across multiple kitchen sections.
• Sound knowledge of food safety, hygiene standards, and safe food handling practices in Australia.
• Ability to regulate cooking equipment and manage multiple cooking processes simultaneously.
• Understanding portion control, presentation standards, and cost awareness.
• Capacity to follow recipes accurately while maintaining consistency across services.
• Ability to work efficiently under pressure in a fast-paced kitchen environment.
• Effective communication skills and ability to work as part of a team.
• Reliability, attention to detail, and commitment to maintaining high-quality food standards.
• Ability work with flexible hours including weekends.