Head Chef - South Indian Veg Kitchen, High-Volume

Bluestar Foods Australia Pty Ltd T/A Madurai Express; Adelaide; On-site; AUD 77,000 - 94,000; Full time

Job summary

Murugan Idli in Woodville Park, SA, is seeking a highly experienced Chef to lead our busy kitchen, specializing in South Indian, Indo-Chinese, and North Indian cuisine. The ideal candidate will manage high-volume operations, develop authentic menus, and ensure consistent quality and presentation.

You will supervise kitchen staff, control stock, maintain food safety standards, and partner with management on daily menu planning and service priorities for dine-in, takeaway, and delivery.

Qualifications

• Qualification in Commercial Cookery or related field.
• Diploma level or higher preferred.
• Experience in South Indian vegetarian cuisine.
• Experience in kitchen coordination and stock management.
• Experience in quality control and menu preparation.
• Knowledge of Australian food safety, WHS requirements.

Responsibilities

• Plan, organise and cook South Indian vegetarian dishes.
• Prepare breakfast items like idli, dosa, uthappam, pongal, vada.
• Oversee chutneys, sambar, curries and accompaniments.
• Coordinate daily kitchen activities for dine-in, takeaway, delivery.
• Supervise kitchen staff and assign tasks on busy periods.
• Manage stock, ordering and storage procedures.
• Ensure compliance with food safety and WHS requirements.
• Collaborate on recipe development and menu consistency.
• Monitor quality and presentation of dishes.

Skills

South Indian veg cuisine

Kitchen management

Menu planning

Food safety compliance

Staff supervision

Stock management

Communication skills

Education

Diploma in Commercial Cookery

Job description

Murugan Idli in Woodville Park, SA, is seeking a highly experienced Chef to lead our busy kitchen, specializing in South Indian, Indo-Chinese, and North Indian cuisine. The ideal candidate will manage high-volume operations, develop authentic menus, and ensure consistent quality and presentation.

You will supervise kitchen staff, control stock, maintain food safety standards, and partner with management on daily menu planning and service priorities for dine-in, takeaway, and delivery.