Employer: Jhangaria Pty Ltd t/as Paradise Indian Cuisine
Position: Cook
ANZSCO details: Cook - 351411
Employment Type: Permanent, Full-time
Salary Range: $70,000 - $80,000 per annum plus superannuation
Location: 2/90 Beach Road, Christies Beach SA 5165

ABN: 18 645 772 390

About Business: Established in 2020, Paradise Indian Cuisine is a well-recognised Indian restaurant in Christies Beach, South Australia, known for its authentic flavours, quality food, and warm service. Led by experienced hospitality management, the restaurant offers traditional Indian dishes prepared with fresh ingredients and aromatic spices.

Paradise Indian Cuisine continues to grow through its commitment to authenticity, consistency, customer satisfaction, and local community support.

Position Overview: We are seeking an experienced Cook specialising in Indian cuisine to prepare, season and cook food in our busy restaurant kitchen.

Working under the direction of the Chef, the Cook will prepare a variety of authentic Indian dishes in accordance with established recipes, portion requirements and presentation standards. The position is primarily responsible for hands-on food preparation and cooking, checking the quality of ingredients and completed dishes, operating commercial cooking equipment and maintaining a clean and food-safe working setting.

Key Responsibilities:

The main responsibilities will encompass, but are not limited to:

1. Food Preparation and Cooking:

- Prepare, season and cook a range of authentic Indian dishes, including curries, biryanis, tandoori items, vegetarian dishes, sauces, snacks and accompaniments.
- Prepare ingredients by washing, peeling, cutting, marinating, measuring and portioning food.
- Operate cooking equipment such as ovens, grills, stovetops, fryers and tandoors safely and effectively.
- Follow approved recipes, preparation methods and portion-control requirements.
- Ensure meals are prepared and served within required service timeframes.
- Monitor food during preparation and cooking and make appropriate adjustments to maintain quality.
- Check the taste, temperature, texture and presentation of dishes before service.
- Accommodate reasonable dietary requirements and customer requests as directed by the Chef.

1. Quality and Presentation:

- Maintain consistency in the taste, appearance, portion size and quality of all meals.
- Ensure dishes are attractively presented and meet the restaurant’s established standards.
- Monitor the quality and freshness of ingredients used in food preparation.
- Report concerns relating to ingredients, equipment or food quality to the Chef or management.




- Assist the Chef with testing recipes and preparing approved new menu items or seasonal specials.

1. Kitchen Operations:

- Organise assigned preparation and cooking activities to support efficient kitchen operations.
- Coordinate with the Chef, other cooks, kitchenhands and front-of-house staff during service.
- Prepare workstations and ensure required ingredients and equipment are available before service.
- Provide guidance to kitchenhands and junior kitchen employees regarding routine food-preparation duties when directed by the Chef.
- Support the kitchen team during busy periods and help ensure customer orders are completed accurately and promptly.
- Properly store prepared food, ingredients and kitchen supplies.

1. Stock and Waste Control:

- Assist with checking deliveries for quality, quantity and freshness.
- Monitor ingredient levels and notify the Chef when stock needs to be replenished.
- Follow appropriate stock-rotation procedures, including first-in, first-out practices.
- Label, date and store food correctly.
- Apply portion-control procedures and minimise unnecessary food waste.
- Assist with stocktakes and inventory records when required.

1. Food Safety, Hygiene and Compliance:

- Comply with applicable food safety, hygiene and work health and safety requirements.
- Maintain clean and sanitary food-preparation areas, cooking equipment, utensils and storage spaces.
- Follow safe food-handling, temperature-control, cooling, reheating and storage procedures.
- Take appropriate steps to prevent cross-contamination and manage food allergens.
- Wear appropriate uniforms and personal protective equipment.
- Report food safety risks, workplace hazards, injuries and equipment faults promptly.
- Participate in cleaning schedules and kitchen inspections.

1. Teamwork and Continuous Improvement:

- Follow reasonable directions provided by the Chef and restaurant management.
- Communicate effectively and respectfully with kitchen and front-of-house employees.
- Participate in team meetings, training and operational improvement activities.
- Respond constructively to customer feedback communicated by the Chef or management.
- Provide practical feedback to the Chef regarding food quality, preparation processes and approved menu offerings.

Essential Skills and Abilities:





The successful candidate will demonstrate:

- Practical knowledge of Indian cooking methods, ingredients, spices and flavour combinations.
- Experience preparing a variety of Indian curries, rice dishes, breads, vegetarian meals and tandoori items.
- Strong food-preparation and commercial cooking skills.
- The ability to follow recipes and produce meals of consistent quality.
- Good organisational and time-management skills.
- The ability to manage multiple orders and priorities during busy service periods.
- Sound knowledge of food safety, hygiene, allergen management and safe food storage.
- Attention to detail in relation to food quality, portioning and presentation.
- The ability to work both independently and collaboratively.
- Reliability and punctuality.
- Effective communication and interpersonal skills.

Role Requirements:

The successful candidate must:

- Be available to work on a rotating roster, including evenings, weekends and public holidays.
- Be able to work effectively in a fast-paced commercial kitchen.
- Be capable of performing the physical duties associated with commercial cooking.
- Maintain high standards of personal hygiene, food safety and workplace safety.
- Hold valid Australian working rights that permit full-time employment.
- Be willing to undertake relevant training as required by the business.

Qualifications and Experience:

- AQF Certificate III or IV in Commercial Cookery (or equivalent relevant qualification).
- Minimum of 1 year of relevant commercial cooking experience.
- Relevant experience preparing Indian cuisine in a full-service commercial restaurant.
- Demonstrated experience preparing curries, biryanis, tandoori dishes, breads, sauces and vegetarian dishes.
- Experience safely operating commercial cooking equipment, including a tandoor.

Why choose to work with us:

- Permanent, full-time employment.
- Competitive salary package.
- Supportive and inclusive working environment.
- Structured roster supporting work-life balance.
- Staff discounts.
- Opportunities to develop your skills in authentic Indian cuisine.
- Training and professional-development opportunities.
- The opportunity to join an established local restaurant committed to quality and authenticity.

Application Process: Interested candidates are invited to submit their updated CV and a cover letter outlining their suitability for the role. Applications must be complete to be considered. Only shortlisted applicants will be notified.

Apply now to join the Paradise Indian Cuisine team and contribute to delivering authentic, high-quality Indian food to our customers.

📌 Cook (Adelaide)
🏢 Paradise Indian Cuisine
📍 Adelaide