Indian Chef (2 Vacancies) – Tandoori & Regional Specialties

Job Q; Sydney; Hybrid; AUD 81,000 - 85,000; Full time

Job summary

Bakasura, an Indian restaurant in Harris Park, NSW, invites experienced cooks to join our kitchen team. You will prepare and present a wide range of authentic Indian dishes, including regional curries and tandoori specialties, while helping to develop our menu.

We expect at least one year of full-time chef experience, a Certificate IV in Kitchen Management or equivalent, and strong organisational, communication and teamwork skills to thrive in a busy dining environment.

Qualifications

• Minimum of one year of full-time experience in a Chef position.
• Certificate IV in Kitchen Management or relevant qualifications.
• Demonstrated knowledge of Indian cuisine and cooking techniques.
• Ability to work efficiently in a busy restaurant environment.
• Strong organisational, communication and teamwork skills.

Responsibilities

• Prepare, cook and present a wide range of authentic Indian dishes, including regional specialties, curries, tandoori dishes and traditional meals.
• Develop, plan and refine menu items in consultation with management.
• Oversee food preparation and cooking activities to ensure consistency, quality and presentation.
• Monitor food quality, portion sizes and cooking methods in accordance with restaurant standards.
• Supervise and coordinate kitchen staff during food preparation and service.
• Ensure compliance with food safety, hygiene and workplace health and safety requirements.
• Monitor stock levels, food storage and ingredient rotation.
• Minimise food wastage and maintain efficient kitchen operations.
• Assist with training and mentoring junior kitchen staff.

Skills

Organisational skills

Communication

Teamwork

Education

Certificate IV in Kitchen Management

Job description

Bakasura, an Indian restaurant in Harris Park, NSW, invites experienced cooks to join our kitchen team. You will prepare and present a wide range of authentic Indian dishes, including regional curries and tandoori specialties, while helping to develop our menu.

We expect at least one year of full-time chef experience, a Certificate IV in Kitchen Management or equivalent, and strong organisational, communication and teamwork skills to thrive in a busy dining environment.