Indian & Indo-Chinese Culinary Chef - Tandoor & Curries

Living India; Melbourne; On-site; AUD 65,000 - 90,000; Full time

Job summary

Living India in Melbourne seeks an experienced Indian Culinary Chef with hands-on expertise in authentic Indian and Indo-Chinese cuisine to join a busy commercial kitchen. You will work with traditional techniques, tandoor cooking and a range of curries, gravies, biryani and snacks.

You will ensure consistent taste, presentation and hygiene, contribute to menu planning and uphold food safety standards in a fast-paced environment.

Qualifications

• Experience as Indian cuisine chef in a busy kitchen.
• Hands-on with tandoor and traditional methods.
• Proficient in curries, gravies, biryani and regional rice dishes.
• Experience with Indo-Chinese dishes and wok cooking.
• Strong knowledge of spices, marinades and sauces.

Responsibilities

• Prepare and cook a diverse range of Indian dishes to established recipes.
• Operate a traditional tandoor and prepare tandoori meats and breads.
• Cook curries and gravies, including vegetarian and non-vegetarian.
• Prepare specialty rice dishes such as biryani and pulao.
• Make Indian snacks, street-food items, chutneys and sauces.
• Prepare Indo-Chinese dishes and wok-based items.
• Create sauces, bases and spice blends for daily operations.
• Maintain consistent taste, portion size and presentation.
• Assist with menu planning and recipe development.
• Maintain high standards of food safety and kitchen cleanliness.

Skills

Indian cuisine

Tandoor cooking

Curries and gravies

Rice dishes

Indo-Chinese

Food safety

Education

Certificate IV / Diploma in Commercial Cookery

Job description

Living India in Melbourne seeks an experienced Indian Culinary Chef with hands-on expertise in authentic Indian and Indo-Chinese cuisine to join a busy commercial kitchen. You will work with traditional techniques, tandoor cooking and a range of curries, gravies, biryani and snacks.

You will ensure consistent taste, presentation and hygiene, contribute to menu planning and uphold food safety standards in a fast-paced environment.