Indian Tandoor Chef

Mundepi & Roy Pty Ltd; Canberra; On-site; AUD 65,000 - 90,000; Full time

Job summary

Mundepi & Roy Pty Ltd in Canberra is seeking a Chef with tandoor specialization to lead and develop our Indian kitchen. You will plan menus, refine spice blends, marinate and cook meats, paneer and breads, and oversee portions, food costs and presentation during service.

The role requires at least 1 year of Chef experience in Indian cuisine, strong knowledge of HACCP and hygiene, and the ability to supervise a busy kitchen during evenings and weekends. Australian work rights are required.

Qualifications

• Certificate IV in Kitchen Management or Diploma of Hospitality Management or equivalent.
• Minimum 1 year as a Chef, preferably Indian cuisine with tandoor.
• Proven skill in Indian cooking techniques and tandoor cookery.
• Strong knowledge of food safety and kitchen procedures.
• Ability to lead a kitchen team including evenings and weekends.
• Australian work rights required.

Responsibilities

• Monitoring the quality of ingredients on delivery and of dishes at all stages of preparation, cooking and presentation
• Planning menu items and developing spice blends, marinades, pastes, sauces and recipes for the tandoor and wider Indian menu
• Marinating and cooking meats, paneer and breads in the tandoor
• Preparing and cooking a wide range of Indian dishes using traditional methods, spices, and cooking techniques
• Regulating the temperature of ovens, the tandoor, grills and other cooking equipment.
• Seasoning and tasting food during cooking to achieve the right flavour and consistency.
• Estimating food and labour costs and setting standardised recipes and portion sizes to control consistency and minimise wastage
• Demonstrating cooking techniques and advising kitchen staff on preparation, plating and presentation standards
• Preparing food to meet special dietary requirements (vegetarian, vegan, gluten-free, allergen-aware)
• Storing food in temperature-controlled facilities with correct labelling and stock rotation
• Explaining and enforcing hygiene, food safety, HACCP and WHS requirements throughout the kitchen
• Selecting, training, supervising and rostering kitchen staff, particularly in the tandoor section
• Discussing menu planning and food preparation with restaurant management and coordinating with kitchen and front-of-house staff during service
• Ordering, storing and stocktaking supplies and equipment for the kitchen
• Australian work rights are required for this position

Skills

Tandoor cooking

Menu planning

Food cost management

Food safety

Kitchen leadership

Team supervision

Education

Certificate IV in Kitchen Management

Diploma of Hospitality Management

Job description

Job Description

Key Duties and Responsibilities

• Monitoring the quality of ingredients on delivery and of dishes at all stages of preparation, cooking and presentation
• Planning menu items and developing spice blends, marinades, pastes, sauces and recipes for the tandoor and wider Indian menu
• Marinating and cooking meats, paneer and breads in the tandoor
• Preparing and cooking a wide range of Indian dishes using traditional methods, spices, and cooking techniques
• Regulating the temperature of ovens, the tandoor, grills and other cooking equipment.
• Seasoning and tasting food during cooking to achieve the right flavour and consistency.
• Estimating food and labour costs and setting standardised recipes and portion sizes to control consistency and minimise wastage
• Demonstrating cooking techniques and advising kitchen staff on preparation, plating and presentation standards
• Preparing food to meet special dietary requirements (vegetarian, vegan, gluten-free, allergen-aware)
• Storing food in temperature-controlled facilities with correct labelling and stock rotation
• Explaining and enforcing hygiene, food safety, HACCP and WHS requirements throughout the kitchen
• Selecting, training, supervising and rostering kitchen staff, particularly in the tandoor section
• Discussing menu planning and food preparation with restaurant management and coordinating with kitchen and front-of-house staff during service
• Ordering, storing and stocktaking supplies and equipment for the kitchen
• Australian work rights are required for this position

Skills and Qualifications

• Certificate IV in Kitchen Management and/or Diploma of Hospitality Management, or an equivalent qualification (relevant experience may be considered in lieu of formal qualifications)
• Minimum 1 years of relevant experience as a Chef, preferably in Indian cuisine with tandoor specialisation
• Demonstrated skill in Indian cooking techniques, spices and tandoor cookery, with the ability to plan menus, develop recipes and manage food costs
• Sound understanding of food safety, hygiene and commercial kitchen procedures
• Ability to lead and supervise a kitchen team in a busy commercial environment, including evenings and weekends
• Australian work rights are required for this position