Lead Chef – Indian & Sri Lankan Fusion

Shanti Indo-Lankan Restaurant; Brisbane; Presencial; AUD 80.000 - 85.000; Jornada completa

Descripción de la vacante

SHANTI INDO-LANKAN RESTAURANT in Darra, Queensland, seeks a qualified Chef to lead its kitchen full-time. You will prepare and cook Indian and Sri Lankan dishes, develop menus, and ensure high food quality, presentation, and hygiene standards in a busy restaurant.

The role requires AQF Certificate IV in Commercial Cookery (or equivalent), at least one year of experience, strong knowledge of regional cuisine, and the ability to supervise staff, manage costs, and maintain compliance with safety

Formación

• AQF Certificate IV in Commercial Cookery or equivalent.
• At least 1 year of relevant experience as a Chef.
• Strong knowledge of Indian and Sri Lankan cuisine, including dosas, biryanis, curries, and fusion dishes.
• Ability to supervise kitchen staff and coordinate food preparation.

Responsabilidades

• Plan and develop menus in consultation with management, incorporating Indian and Sri Lankan fusion varieties.
• Prepare and cook a diverse range of Indian and Sri Lankan dishes with consistent taste and presentation.
• Monitor food quality at all stages and ensure compliance with safety and hygiene standards.
• Estimate food and labour costs and manage kitchen budgets for efficient operations.
• Supervise cooks and kitchen hands, coordinating service during peak hours.
• Oversee daily kitchen operations and maintain stock levels, waste control, and timely ordering.

Conocimientos

Indian & Sri Lankan cuisine

Kitchen leadership

Menu planning

Food safety & hygiene

Educación

AQF Certificate IV in Commercial Cookery

Diploma of Hospitality Management (desirable)

Descripción del empleo

SHANTI INDO-LANKAN RESTAURANT in Darra, Queensland, seeks a qualified Chef to lead its kitchen full-time. You will prepare and cook Indian and Sri Lankan dishes, develop menus, and ensure high food quality, presentation, and hygiene standards in a busy restaurant.

The role requires AQF Certificate IV in Commercial Cookery (or equivalent), at least one year of experience, strong knowledge of regional cuisine, and the ability to supervise staff, manage costs, and maintain compliance with safety