Employer: KARINGAL VILLA PTY. LTD. T/A TANDOORI PATAKE
Position: Chef
Salary: $76,000 – $85,000 Plus Superannuation
Location: 12 Pall Mall, Bendigo, VIC 3550
Mode: Full-Time
Experience: 2 years’ experience

Karingal Villa Pty. Ltd., trading as Tandoori Patake, is a popular Indian restaurant in Bendigo, Victoria, which was established in 2016. The restaurant is well-known for its authentic food and excellent customer service, attracting both locals and visitors. Over the years, it has become an important part of Bendigo’s dining scene.

Tandoori Patake is not only a great place to eat but also a successful business. Its strong financial performance and ongoing growth show that it can meet customer needs while staying true to its commitment to quality. The restaurant also plays an important role in the local community by creating job opportunities and offering training programs that help people develop valuable skills in hospitality.

As a potential training sponsor, Tandoori Patake offers a great environment for trainees to learn specialised skills in authentic Indian cooking, customer service, and restaurant management. The business has a strong record of helping trainees gain practical, hands-on experience with support from skilled professionals. This focus on training contributes to building a skilled workforce in Australia, with individuals who are ready to meet the demands of the hospitality industry.

The restaurant blends traditional values with modern practices, using technology such as online booking systems and efficient kitchen workflows to improve service and streamline operations. This mix of tradition and modernity helps the business grow and creates an ideal learning space for trainees to develop their skills.





In summary, Karingal Villa Pty. Ltd. is ready to be a training provider, offering a supportive and structured learning environment. The business’s commitment to excellence in both its operations and training ensures that trainees gain the skills and knowledge they need to grow in their careers in hospitality.

Key Responsibilities:

• Plan, prepare, and cook a diverse range of Indian cuisine, including tandoori specialities, curries, biryanis, Indo-Chinese dishes, traditional Indian desserts, and regional delicacies while maintaining consistent quality and presentation standards.
• Conduct regular stock checks, monitor inventory levels, and ensure effective utilisation of ingredients to minimise wastage and support daily kitchen requirements.
• Prepare, portion, and cut vegetables, meats, and other ingredients prior to service to facilitate smooth and timely kitchen operations.
• Manage the ordering, receiving, inspection, and storage of food supplies in accordance with food safety, hygiene, and quality control standards.
• Operate and maintain various commercial kitchen equipment, including ovens, grills, tandoors, flat-top grills, and microwaves, while following established cooking procedures and safety protocols.
• Ensure compliance with workplace health and safety regulations, maintaining a clean, organised,



and hygienic kitchen environment at all times.
• Supervise, train, and support kitchen staff by allocating tasks, monitoring performance, and ensuring efficient workflow during service periods.
• Prepare staff rosters, coordinate work schedules, assign responsibilities, and assist with wage allocation based on operational requirements.
• Collaborate with Managers, Dietitians, and kitchen team members regarding menu planning, meal preparation processes, and specific dietary requirements.
• Prepare authentic Indian snacks, including samosas, chaat, puri, and other traditional street-food items while maintaining authenticity and quality.
• Prepare a variety of Indian sauces, accompaniments, soups, marinades, and speciality ingredients to support menu requirements.
• Maintain consistency in food quality, presentation, portion control, and flavour across all dishes to ensure customer satisfaction.

To be successful in this role, you must have:
• Certificate IV in Commercial Cookery or equivalent as a minimum qualification.
• Proven experience in preparing authentic Indian vegetarian and non-vegetarian cuisine, including tandoori breads and specialty dishes.
• Creativity and passion for Indian food with the ability to maintain consistency in quality and presentation.
• Strong time management skills and the ability to work under pressure in a fast-paced environment.
• A thorough understanding of OH&S; and Food Safety regulations.
• High standards of personal presentation and kitchen cleanliness.
• Flexibility to work across days, nights, weekends, split shifts, and public holidays as required.

📌 Chef (Bendigo)
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📍 Bendigo