Senior Indian Chef - Menu Innovation & Kitchen Leadership

Target Business Services; Sydney; On-site; AUD 55,000 - 76,000; Full time

Job summary

The Kulcha House Pty Ltd. in Liverpool, NSW, is seeking a skilled Chef to join on a permanent, full‑time basis. Lead kitchen operations, ensure consistent quality, and drive menu innovation at a busy Indian cuisine restaurant.

With 3+ years in Indian cuisine and qualifications such as a Diploma in Hospitality or Certificate IV in Commercial Cookery, you will demonstrate strong leadership, cost control, and food safety know‑how to deliver exceptional dining experiences.

Qualifications

• Diploma in Hospitality or Certificate IV in Commercial Cookery with minimum 2 years’ experience.
• At least 3 years’ experience as a Chef specializing in Indian cuisine.
• Strong knowledge of Indian spices, cooking techniques and regional dishes.
• Ability to perform under pressure in a high-volume, fast-paced environment.
• Proven leadership skills to guide and motivate the kitchen team.
• Extensive food and wine knowledge and customer service mindset.

Responsibilities

• Prepare, cook, and present authentic Indian dishes with consistency and creativity.
• Develop new menu items reflecting seasonal relevance and customer preferences.
• Maintain food preparation and storage in compliance with safety standards.
• Collaborate with management to control food costs and profitability.
• Train and mentor junior kitchen staff to ensure quality output.
• Monitor portion sizes and manage ingredients to minimize waste.
• Inspect supplies and equipment to ensure health and safety compliance.
• Oversee dietary requirements such as vegetarian and gluten-free options.

Skills

Leadership

Food safety

Menu development

Cost control

Staff training

Kitchen management

Quality control

Indian cuisine

Education

Diploma in Hospitality

Certificate IV in Commercial Cookery

Job description

The Kulcha House Pty Ltd. in Liverpool, NSW, is seeking a skilled Chef to join on a permanent, full‑time basis. Lead kitchen operations, ensure consistent quality, and drive menu innovation at a busy Indian cuisine restaurant.

With 3+ years in Indian cuisine and qualifications such as a Diploma in Hospitality or Certificate IV in Commercial Cookery, you will demonstrate strong leadership, cost control, and food safety know‑how to deliver exceptional dining experiences.