Full Time Chef

Job Q; Melbourne; Hybrid; AUD 80,000 - 85,000; Full time

Job summary

Curry leaf Indian restaurant in Elwood, VIC is seeking a Full Time Chef to lead kitchen operations, develop the menu with owner input, and oversee food costs and inventory. You will train junior kitchen team members and ensure food safety and hygiene standards are met during service.

The role requires a diploma in cookery or higher, 1+ years as a chef, and a passion for high-quality Indian cuisine using fresh local ingredients.

Qualifications

• Diploma in Cookery or higher is required.
• Experience in menu planning and costing.
• At least 1+ year(s) as a Chef.
• Strong knowledge of Indian cuisine.
• Excellent knowledge of food safety standards.
• Ability to work in a fast-paced environment.

Responsibilities

• Menu planning & development with the owner.
• Oversee daily kitchen operations for service.
• Monitor inventory and control stock levels.
• Ensure proper functioning and maintenance of kitchen equipment.
• Manage food wastage and portion control to optimise costs.
• Ensure food safety and hygiene compliance.
• Collaborate with management to improve guest satisfaction.
• Train and supervise junior kitchen staff.

Skills

Menu planning

Costing

Food safety

Indian cuisine

Inventory management

Team supervision

Fast-paced environment

Attention to detail

Education

Diploma in Cookery or higher

Job description

#### Full Time ChefElwood, VIC 3184Full Time#### Job descriptionMANN HERITAGE FOODS PTY LTD T/A Curry leaf Indian restaurant101 Brighton Rd, Elwood VIC 3184Full Time Chef$80,000 - $85,000 + SuperannuationSummaryThe Chef manages kitchen operations, The Frankston Curry Club menu and dishes as well as food costs and inventory. The role also engages, trains and supervises junior kitchen team members, and ensures food safety and hygiene standards. The role is also responsible for preparing and cooking meals for service during service periods.DutiesMenu Planning & Development: • In collaboration with the owner, develop, update, and innovate the restaurant’s menu to reflect current trends and customer preferences. • Create seasonal specials and design dishes that align with the restaurant's concept and ethos. • Ensure menu items meet quality, presentation, and portion control standards.Operational Management: • Oversee daily kitchen operations, ensuring smooth service during busy periods. • Monitor and manage kitchen inventory, placing orders for stock and ensuring adequate levels of ingredients are available. • Ensure the proper functioning and maintenance of kitchen equipment. • Manage food wastage and portion control to optimise cost-effectiveness.Food Quality & Consistency: • Prepare food for service as part of the team during service hours. • Ensure all dishes are prepared to the highest quality standards, consistently delivering exceptional dining experiences. • Monitor food presentation and plating, ensuring consistency across all dishes. • Regularly check food quality, freshness, and storage procedures.Health & Safety Compliance: • Maintain strict food safety and hygiene standards in compliance with Australian Food Safety regulations and local health codes. • Ensure proper handling, storage, and preparation of food items to avoid contamination and meet health standards. • Implement and monitor cleaning schedules for kitchen equipment and workspaces.Budget Management: • Oversee food cost control and waste management to meet budget targets. • Work with management to ensure pricing strategies are aligned with the restaurant’s financial goals. • Control portion sizes, ensure accurate ordering, and monitor the use of ingredients to reduce food waste.Customer Satisfaction: • Ensure customer feedback is actively sought and addressed, particularly concerning food quality and presentation. • Coordinate with front-of-house staff to manage special dietary requirements and ensure customer needs are met. • Handle any issues or complaints regarding food quality, swiftly and professionally.Collaboration with Management: • Work closely with management to discuss operational improvements, cost-saving strategies, and guest satisfaction.Required Skills • Trade qualified to Diploma in Cookery or higher • Experience in menu planning and costing. • Previous experience of at least 1+ years as a Chef. • A passion for producing consistent high-quality meals. • Excellent knowledge and experience in all basic techniques and styles, particularly Indian cuisine. • A strong background in utilising fresh local ingredients. • Knowledge of all food safety standards. • A professional attitude in the kitchen at all times. • A love and passion for developing hearty and flavourful food. • Ability to work in a fast-paced environment. • Creative eye for detail and 'can do' attitude. • A team player.Applications open on 19 October 2026 and close on 18 November 2026.Please send your CV to . Please include the job role title in your email.