Seasoned Indian Cuisine Chef — Tandoori & Curries

ASEES AND VAANYA PTY LTD; Parramatta; On-site; AUD 80,000 - 81,000; Full time

Job summary

Asees Indian Restaurant in Harris Park, NSW, is hiring two full-time chefs with a focus on Indian cuisine. You will prepare meat, poultry, seafood, vegetarian and vegan dishes, following traditional recipes and presentation standards.

Applicants should have at least 2 years of professional Indian cooking experience, a Certificate IV in Kitchen Management, and a strong commitment to food safety and hygienic practices in a busy kitchen.

Qualifications

• Certificate IV in Kitchen Management or equivalent.
• Minimum 2 years of full-time professional experience as a Chef in a commercial kitchen, Indian cuisine.
• Experience with tandoori, curries and regional Indian dishes.
• Strong knowledge of food safety regulations and OHS practices.
• Ability to work under pressure in a fast-paced kitchen.

Responsibilities

• Plan and execute preparation and cooking of a wide variety of Indian dishes.
• Ensure dishes follow standard recipes, presentation, portions and quality guidelines.
• Prepare ingredients by portioning, chopping, marinating and storing as required.
• Manage kitchen operations to ensure efficiency during peak times.
• Apply spices and cooking methods to maintain flavour consistency.
• Develop new menu items and seasonal specials.
• Maintain stock control, ordering, rotation and waste minimisation.
• Keep storage and handling hygienic and compliant with safety standards.
• Ensure kitchen is clean, safe and organized at all times.
• Collaborate with management to improve kitchen operations and business growth.

Skills

Cooking

Indian cuisine

Food safety

Education

Certificate IV in Kitchen Management

Job description

Asees Indian Restaurant in Harris Park, NSW, is hiring two full-time chefs with a focus on Indian cuisine. You will prepare meat, poultry, seafood, vegetarian and vegan dishes, following traditional recipes and presentation standards.

Applicants should have at least 2 years of professional Indian cooking experience, a Certificate IV in Kitchen Management, and a strong commitment to food safety and hygienic practices in a busy kitchen.