Job Type: Permanent position | Full time position

Job Description

Efficient Recruitment Pty Ltd Efficient Recruitment Services Pty LTD on behalf of SPICE LOUNGE MODERN INDIAN PUNJABI CUISINE Company name: - SPICE LOUNGE PTY LTD (ABN 36 606 553 048) Trading name- SPICE LOUNGE MODERN INDIAN PUNJABI CUISINE Location: Launceston TAS 7250 Position: Chef Employment Type: Full-time Salary: $75,000 to $85,000 plus Superannuation Benefits Competitive salary Opportunities for career growth and professional development. A supportive and inclusive work workplace. Free or discounted staff meals during shifts.

Task & responsibilities

- Menu Planning & Development: Collaborate with the kitchen team and management to design, develop, and update menu offerings that reflect seasonal ingredients, food trends, and modern Indian/Asian cuisine concepts.
- Create daily or weekly specials that showcase culinary creativity while using seasonal and local produce.
- Food Preparation & Cooking: Prepare and cook a wide variety of dishes following standardized recipes to maintain consistency in taste and presentation.
- Ensure each dish is prepared with attention to detail, showcasing refined cooking techniques typical of Indian/Asian cuisine.
- Adapt to dietary requirements and special requests from customers, including vegetarian, vegan, gluten‑free, and other dietary needs.
- Kitchen Organization & Workflow Management: Oversee the workflow of the kitchen, ensuring efficient, timely, and organized preparation of meals.
- Allocate tasks and supervise the kitchen staff, ensuring smooth and cohesive operations during peak service times.
- Ensure all ingredients are ready before the service starts.
- Quality Control & Presentation: Ensure each dish leaving the kitchen meets the restaurant's high standards of quality, presentation, and taste.
- Monitor the freshness and quality of ingredients, ensuring that all food served is of the highest standard.




- Conduct taste tests throughout service to maintain quality control.
- Food Safety & Sanitation: Ensure compliance with local food safety and sanitation standards, including proper food storage, handling, and preparation practices.
- Regularly inspect kitchen equipment, utensils, and workstations for cleanliness and operational efficiency.
- Implement and follow HACCP (Hazard Analysis Critical Control Points) principles and other relevant food safety guidelines.
- Inventory Management & Ordering: Monitor and manage stock levels of ingredients and kitchen supplies, minimizing waste while ensuring sufficient inventory for service.
- Communicate with suppliers to order high-quality produce, meats, and other necessary ingredients, focusing on seasonal and local sourcing when possible.
- Perform regular stock checks, rotating stock appropriately to maintain freshness and reduce waste.
- Cost Control & Budgeting- Assist in maintaining food costs by optimizing ingredient usage and reducing waste through efficient inventory and portion control.
- Work with management to stay within the kitchen budget, balancing food quality with cost efficiency.
- Training & Mentorship: Train and mentor junior chefs, kitchen hands, and apprentices, imparting knowledge about Indian/Asian cuisine techniques and best kitchen practices.
- Provide ongoing guidance and supervision to ensure the team maintains high standards of performance and teamwork.
- Kitchen Equipment Operation & Maintenance: Operate kitchen equipment safely and efficiently, including ovens, grills, fryers, and other specialized tools.
- Monitor and report any issues with kitchen equipment,



ensuring timely maintenance and repairs.
- Collaboration with Front-of-House Staff: Work closely with front‑of‑house staff to ensure a seamless dining experience, including addressing customer feedback and special requests.
- Provide training to waitstaff on the menu, including explaining dishes, ingredients, and cooking techniques used, to better assist customers.
- Innovation & Keeping Up with Culinary Trends: Stay updated on the latest culinary trends, particularly those related to India/Asian cuisine, and integrate new techniques and ingredients into the menu.
- Experiment with fusion dishes that reflect multicultural culinary landscape.
- Customer Satisfaction: Ensure all food leaving the kitchen not only meets but exceeds customer expectations, contributing to a positive dining experience.
- Address any customer complaints or concerns with professionalism, working to resolve issues to maintain satisfaction.
- Event Catering & Special Occasions: Assist in planning and preparing customized menus for special events, functions, and private dining experiences, tailoring offerings to meet specific client requests.
- Environmental & Sustainability Practices: Promote sustainability in the kitchen by minimizing waste, using energy‑efficient equipment, and sourcing sustainable and local ingredients where possible.

Qualification & experience

- Applicant must have formal qualification in commercial cookery or Kitchen Management.
- Applicant must have minimum 2+ years or more of experience in commercial kitchen.
- Display creativity and passion for food and be able to ensure consistency in presentation and quality of food.
- The ability to work under pressure.
- Adherence to OH&S; and Food Safety regulations.
- Personal presentation and kitchen cleanliness standards.

Work Type: Full time Salary: $75000-85000

Job Publish: 22-07-2026 Job Expire: 21-08-2026

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