Senior Indian Cuisine Chef – Menu Innovator, Full-Time

Talent-Trail; Narangba; On-site; AUD 78,000 - 82,000; Full time

Benefits offered by this job

Superannuation

Growth opportunities

Supportive work environment

Job summary

Singh's Curry House Narangba in Narangba, QLD is seeking a talented Chef to join our busy kitchen full-time. You will plan and organise the preparation and cooking of a variety of Indian dishes, maintain high standards of food quality and presentation, and help ensure smooth kitchen operations.

The role involves planning menus, cost control, maintaining inventory, and training kitchen staff to deliver consistent flavours. Availability for evenings, weekends, and holidays is required.

Qualifications

• 3+ years of experience as a Chef in a high-volume restaurant.
• Strong knowledge of Indian cuisine would be a plus.
• Ability to plan menus and manage kitchen operations.

Responsibilities

• Plan and organise preparation and cooking of Indian dishes according to recipes and standards.
• Plan menus and develop new dishes and specials with management.
• Estimate food and labour costs and price menu items accordingly.
• Monitor inventory levels and restock ingredients as needed.
• Ensure food safety and hygiene standards are followed at all times.
• Train, supervise and delegate tasks to kitchen staff for smooth operations.
• Maintain a clean, organised kitchen and proper sanitisation procedures.
• Adhere to company policies and workplace regulations.

Skills

Cooking

Kitchen management

Leadership

Time management

Communication

Education

Certificate IV in Commercial Cookery

Diploma in Hospitality Management

Job description

Singh's Curry House Narangba in Narangba, QLD is seeking a talented Chef to join our busy kitchen full-time. You will plan and organise the preparation and cooking of a variety of Indian dishes, maintain high standards of food quality and presentation, and help ensure smooth kitchen operations.

The role involves planning menus, cost control, maintaining inventory, and training kitchen staff to deliver consistent flavours. Availability for evenings, weekends, and holidays is required.