Curry & Tandoori Chef — Lead Indian Kitchen & Training

GURJAS ENTERPRISES PTY LTD; Campbelltown; On-site; AUD 75,000 - 82,000; Full time

Benefits offered by this job

Employee discount

Free drinks

Free food

Tips

Job summary

GURJAS ENTERPRISES PTY LTD – Campbelltown NSW is seeking a permanent, full-time cook with experience in the curry and tandoori sections of an Indian kitchen. A Certificate III or IV in commercial cooking is required, and the role involves cooking, supervising kitchen staff, maintaining hygiene, inventory, and ensuring quality.

You will contribute to dish presentation, sanitation standards and the smooth operation of a busy kitchen in a dynamic restaurant environment.

Qualifications

• Must have experience in curry and tandoori sections.
• Certificate III or IV in commercial cooking is required.

Responsibilities

• Cook food in various utensils, ovens, or grillers.
• Storing food in temperature-controlled facilities
• Provide training & supervision and coordinate activities of kitchen hands and apprentices.
• Inspect supplies, equipment, and work areas for cleanliness and functionality.
• Order and maintain inventory of food supplies.
• Check the quality of food ingredients.
• Follow sanitation practices and kitchen safety standards.
• Prepare food to meet special dietary requirements.
• Ensure great presentation by dressing dishes before they are served
• Set up and monitor temperatures of ovens, grills, and other cooking equipment.
• Portioning food, placing it on plates, and adding gravies, sauces, and garnishes
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat, etc.)

Skills

Curry cooking

Tandoori cooking

Education

Certificate III or IV in commercial cooking

Job description

GURJAS ENTERPRISES PTY LTD – Campbelltown NSW is seeking a permanent, full-time cook with experience in the curry and tandoori sections of an Indian kitchen. A Certificate III or IV in commercial cooking is required, and the role involves cooking, supervising kitchen staff, maintaining hygiene, inventory, and ensuring quality.

You will contribute to dish presentation, sanitation standards and the smooth operation of a busy kitchen in a dynamic restaurant environment.