Full-Time Chef

Business Nest; Melton; On-site; AUD 80,000 - 90,000; Full time

Job summary

URBAN REGALE PTY LTD T/A URBAN PUNJAB in Melton, VIC, is seeking a full-time permanent Chef to lead kitchen operations and deliver high-quality Indian cuisine.

You will design menus, train staff, manage costs and ensure food safety while maintaining excellent dining experiences.

The role requires a diploma, at least two years of chef experience, and a hands-on leadership style.

Qualifications

• Trade qualified to Diploma in Cookery or higher; experience in menu planning and costing.
• At least 2 years of chef experience post-qualification.
• A passion for producing consistent high-quality meals.
• Knowledge of Indian cuisine techniques and ingredients.

Responsibilities

• Menu planning and costing.
• Costing, budgeting & ordering.
• Staff management, selection and training.
• Preparing and cooking meals to order during service.
• Ensure OHS/ food safety standards compliance.
• Liaise with front of house to review customer feedback.
• Oversee kitchen operations and hygiene.

Skills

Menu planning

Costing

Staff training

Food safety

Kitchen leadership

Indian cuisine

Team player

Education

Diploma in Cookery

Job description

Job Type: Permanent position | Full time position

Job Description

Company: URBAN REGALE PTY LTD T/A URBAN PUNJAB Business: Indian Restaurant Address: 350-352 High Street, Melton, Victoria- 3337 Occupation: Full-Time Chef Salary Range: $80,000 - $90,000 Plus Superannuation Aim To 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.

Scope The 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 Planning

Work 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 & ordering

Maintain 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 staff

Note: 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 & service

Prepare 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 compliance

Ensuring all aspects of work, health and safety and operational procedures are followed at all times Managing OHS risks in the kitchen and keeping accurate records of all OHS matters. Front of house liaison Liaise 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 required 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 Skills 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 food Ability to work in a fast-paced environment. Creative eye for detail and 'can do' attitude.

A team player. Hours of work This 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.