Salary: $80,000 to $86,000 per annum + Superannuation

Work Hours: Full time (Minimum 38 hours per week)

About the Business: Chandigarh Chownkk is an Indian restaurant located in Seabrook, specialising in authentic Indian cuisine with a strong focus on traditional tandoori cooking, flavour-rich curries, and Indo-inspired dishes. The restaurant offers dine-in, takeaway, and catering services, showcasing classic dishes such as tandoori chicken, chicken tikka, paneer tikka, and a variety of freshly prepared Indian meals made with aromatic spices and traditional recipes.

The business is currently seeking an experienced Chef to join their kitchen team. The role involves preparing and cooking authentic Indian dishes, managing tandoor operations, ensuring consistent food quality, and supporting high-volume service across dine-in, takeaway, online orders, and catering functions. The ideal candidate will have strong experience in Indian cuisine, particularly tandoori and curry-based cooking, and the ability to maintain consistency, efficiency, and food safety standards in a fast-paced commercial kitchen environment.

The annual salary for this position is $80,000 to $86,000.

Key Responsibilities

- Duties include: Prepare and Cook: Prepare and cook traditional Indian dishes, including tandoori chicken, chicken tikka, paneer tikka, curries, and accompaniments according to established recipes and presentation standards.
- Tandoor Operations: Operate and monitor the tandoor oven safely to cook meats, breads, and vegetarian items, ensuring correct temperature control and consistent product quality. Curry & Gravy Preparation: Prepare a range of Indian gravies and curries using traditional spice blends, ensuring balance of flavour, texture,



and authenticity.
- Ingredient Management: Organise and prepare raw ingredients, including marinating proteins, chopping vegetables, preparing spice mixes, and portioning items for service.
- Quality Control: Inspect prepared dishes to ensure consistency in taste, portion size, aroma, and presentation before serving to dine-in, takeaway, or catering customers.
- Food Safety Standards: Maintain strict adherence to food safety standards, including Hazard Analysis Critical Control Point (HACCP) principles, safe food storage, temperature monitoring, and kitchen sanitation practices.
- Order Coordination: Efficiently prepare and coordinate food orders during service periods, ensuring timely delivery for dine-in guests, takeaway orders, and online platforms.

Skill & Experience

- Bulk & Catering Production: Plan and prepare bulk food production for catering services such as events, corporate functions, and group bookings while maintaining consistency and quality.
- Inventory & Stock Rotation: Monitor ingredient usage (spices, meats, dairy, vegetables), report shortages, and assist in stock rotation to minimise waste and maintain supply levels.
- Equipment Safety: Safely operate kitchen equipment, including tandoors, grills, deep fryers, and commercial cooking appliances, ensuring proper cleaning and upkeep.
- Team Collaboration: Work collaboratively with kitchen staff and assistants, providing guidance where required and ensuring smooth workflow during peak service periods.
- Recipe Compliance: Follow standardised recipes and portion guidelines to ensure consistent flavour profiles across all menu items, maintaining the restaurant’s authentic Indian identity.

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