Lead Indian Cuisine Chef | Menu Planning & Kitchen Ops

A1 BROTHERS PTY LTD; Melbourne; On-site; AUD 60,000 - 72,000; Full time

Benefits offered by this job

Full-time

38h/week

Supportive environment

Job summary

Thali Express is seeking a qualified and experienced Chef to join our kitchen team on a full-time, ongoing basis. The role involves planning menus, preparing and cooking a variety of Indian dishes according to restaurant standards, and managing kitchen operations to ensure efficient and timely meal preparation.

It is based in Richmond, Victoria, and requires weekend/public holiday availability. The ideal candidate will hold a Certificate IV in Kitchen Management or Certificate III in Commercial

Qualifications

• Qualified chef with practical cooking and kitchen management skills.
• Strong knowledge of food safety and workplace hygiene procedures.
• Ability to work independently and as part of a team.

Responsibilities

• Plan menus and estimate food and labour costs.
• Prepare, cook and present Indian dishes to standard.
• Monitor food quality from prep to presentation.
• Discuss requirements with management and kitchen staff.
• Order supplies and monitor stock levels.
• Ensure compliance with safety and hygiene standards.
• Demonstrate techniques and train kitchen staff.
• Assist with selection and training of kitchen employees.
• Manage kitchen operations for timely meal prep.
• Maintain consistency in food quality, portions and presentation.

Skills

Teamwork

Time management

Organisational skills

Education

Certificate IV in Kitchen Management

Certificate III in Commercial Cookery

Job description

Thali Express is seeking a qualified and experienced Chef to join our kitchen team on a full-time, ongoing basis. The role involves planning menus, preparing and cooking a variety of Indian dishes according to restaurant standards, and managing kitchen operations to ensure efficient and timely meal preparation.

It is based in Richmond, Victoria, and requires weekend/public holiday availability. The ideal candidate will hold a Certificate IV in Kitchen Management or Certificate III in Commercial