Creative Chef & Kitchen Leader - Menu & Cost Control

Chandni Chowk Indian Restaurant; Melbourne; On-site; AUD 65,000 - 85,000; Full time

Job summary

Chandni Chowk Indian Restaurant in Melbourne is seeking an experienced Chef to lead and oversee kitchen operations. You will plan menus, estimate food and labour costs, order supplies, and ensure high-quality dishes while maintaining profitability.

The role requires over 1 year of experience, a Certificate IV or higher, meticulous attention to detail, strong time management, and the ability to thrive in a fast-paced environment. You will train staff and enforce hygiene standards.

Qualifications

• Must have more than 1 year of experience as a Chef.
• Certificate IV or higher qualification.
• Strong attention to detail and ability to follow procedures accurately.
• Excellent time management skills to meet deadlines.
• Flexibility to work in a fast-paced environment.

Responsibilities

• Plan, estimate food and labour costs, order supplies, and develop menus for quality and profitability.
• Schedule and supervise kitchen helpers to ensure smooth operations.
• Inspect preparation and serving areas for safe, sanitary practices.
• Monitor quality of dishes at all stages of prep and presentation.
• Discuss issues with Managers, dietitians, and kitchen/waiting staff.
• Demonstrate techniques and advise on cooking procedures.
• Prepare and cook dishes and ensure hygiene regulations are followed.
• Explain and enforce hygiene and food safety rules.
• Select and train staff for efficiency and compliance.
• Freeze and preserve food and manage stock levels.
• Prepare dishes for customers with allergies or intolerances; estimate requirements and costs.
• Train and clean the kitchen and work area; monitor cleanliness.

Skills

Attention to detail

Time management

Flexibility

Education

Certificate IV in Commercial Cookery or higher

Job description

Chandni Chowk Indian Restaurant in Melbourne is seeking an experienced Chef to lead and oversee kitchen operations. You will plan menus, estimate food and labour costs, order supplies, and ensure high-quality dishes while maintaining profitability.

The role requires over 1 year of experience, a Certificate IV or higher, meticulous attention to detail, strong time management, and the ability to thrive in a fast-paced environment. You will train staff and enforce hygiene standards.