Full-Time Chef

Rashi Joshi; Melton; Hybrid; AUD 80,000 - 90,000; Full time

Job summary

URBAN REGALE PTY LTD T/A URBAN PUNJAB in Melton, VIC seeks a Full-Time Chef to lead menu design, costing, and kitchen operations. The role includes training staff, sourcing ingredients, and maintaining high standards of meals and service.

The successful candidate will manage a busy kitchen, ensure OH&S compliance, and collaborate with front-of-house to deliver a consistent dining experience. Salary ranges from AU$80,000 to AU$90,000 plus super.

Qualifications

• Trade qualified to Diploma in Cookery or higher.
• Experience in menu planning and costing.
• Previous experience of at least 2 years as a Chef post qualification.

Responsibilities

• Menu planning and keeping the menu fresh with feedback and trends.
• Costing, budgeting and ordering, ensure costs stay within parameters.
• Management, selection and training of kitchen staff.
• Prepare and cook food to order, monitor quality and hygiene.
• Ensure OH&S/food safety standards and risk management in the kitchen.
• Liaise with front of house to review customer feedback and ensure smooth service.

Skills

Menu planning

Costing & budgeting

Staff training

OHS & Food safety

Food preparation

Indian cuisine knowledge

Team leadership

Attention to detail

Education

Diploma in Cookery or higher

Job description

#### Full-Time ChefMelton, VIC 3337Full Time#### Job descriptionCompany: URBAN REGALE PTY LTD T/A URBAN PUNJABBusiness: Indian RestaurantAddress: 350-352 High Street, Melton, Victoria- 3337Occupation: Full-Time ChefSalary Range: $80,000 - $90,000 Plus SuperannuationAimTo deliver a consistent food experience that achieves the goals and objectives of our restaurant and ensures that a consistently high standard of meals and service is provided to our customers.ScopeThe scope of this role encompasses menu design for service, coordination of all aspects of kitchen operations, training and monitoring staff (when required) and sourcing and use of quality ingredients in the preparation of all meals to ensure our customers have an optimal experience when dining with us.Responsibilities • Menu PlanningWork to keep menu fresh and interesting to customers, taking into account any customer feedback and/or online reviews.Test and trial new dishes and menu items.Stay up to date with dining trends, new recipe ideas, ingredients, dietary requirements etc.• Costing, budgeting & orderingMaintain up-to-date costing information for all ingredients used in dishes to ensure cost of goods remains within agreed parameters.Cost any new dishes or menu items.Planning budgets for the kitchen operations, including staff, ingredient and equipment costs.Source fresh and appropriate ingredients for all dishes• Management, selection and training of staffNote: under relevant proposed staffing configuration, the role of chef will be working in the kitchen with the business owner who will be working in the kitchen on a part time basis as a cook. As the business grows and we hire additional cooking staff, staff management, selection and training of staff will become an important part of this role.Oversee and supervise all relevant kitchen staff to ensure the highest standards of meal preparation, presentation and hygiene.Assist with the hiring of new kitchen staff as required.Ensure all relevant kitchen staff are appropriately trained in all aspects of meal preparation, presentation, food storage and general hygiene.• Preparing & cooking food, managing & servicePrepare and cook customer meals to order during service hours.Monitor the quality of meals and menu items going out to customers.Direct the activities of the relevant kitchen staff, to ensure fast and efficient service.• OH&S / Food Safety standards complianceEnsuring all aspects of work, health and safety and operational procedures are followed at all timesManaging OHS risks in the kitchen and keeping accurate records of all OHS matters.Front of house liaisonLiaise with front of house staff (business owner and others as relevant) to receive and review customer feedback.Work with front of house staff to ensure smooth and efficient service at all times.Qualifications requiredTrade qualified to Diploma in Cookery or higher.Experience in menu planning and costingPrevious experience of at least 2 years as a Chef post qualificationSkills and abilities:A passion for producing consistent high-quality meals.Excellent knowledge and experience in all basic techniques and styles in Indian cuisine.A strong background in utilising fresh local ingredients.Knowledge of all food safety standards.A good understanding of all financials running a kitchen.A professional attitude in the kitchen at all times.A love and passion for developing great nutritious foodAbility to work in a fast-paced environment.Creative eye for detail and 'can do' attitude.A team player.Hours of workThis is a full-time role with the incumbent expected to work at least 38 hours per week. Flexibility to work a combination of weekdays and weekends will be required.How to apply:Applications open on 14 September 2026 and close on 14 October 2026.Please send your CV to . Please include the job role title in your email.