Employer: Sragill Pty Ltd T/A Chutney Bar Melbourne
Position: Chef
Salary: $76,000 - $85,000 Plus Superannuation
Location: 51 Queen Street, Melbourne, VIC-****, Australia
Mode: Full Time
Experience: Over 1 year experience
About Us
Chutney Bar Melbourne is seeking an experienced and passionate Chef to join our dynamic kitchen team at our well-established restaurant in Melbourne's CBD. Renowned for serving authentic Indian cuisine, Chutney Bar Melbourne combines traditional cooking techniques with high-quality ingredients to deliver an exceptional dining experience.
Operating seven days a week, the restaurant offers both dine-in and takeaway services, catering to office professionals, local residents, and visitors. Our extensive menu features a diverse selection of authentic North and South Indian dishes, including tandoori specialties, curries, biryanis, kebabs, freshly baked Indian breads, and vegetarian delicacies. We are committed to maintaining the highest standards of food quality, consistency, and customer service in a fast-paced and professional kitchen environment.
This is an excellent opportunity for a qualified and motivated culinary professional with proven experience in preparing authentic Indian cuisine. The successful candidate will possess strong organisational and kitchen management skills, a thorough understanding of food safety and hygiene standards, and the ability to work collaboratively within a dedicated team while contributing to the continued success and reputation of Chutney Bar Melbourne.
Key Responsibilities
Plan, prepare, and cook a wide variety of authentic North and South Indian dishes, including curries, tandoori items, biryanis, kebabs, breads, and vegetarian specialties.




Prepare and cook food in accordance with the restaurant's recipes, quality standards, and presentation requirements to ensure consistency.
Marinate, season, and cook meats, seafood, and vegetables using traditional Indian spices and cooking techniques.
Prepare fresh gravies, sauces, chutneys, spice blends, and accompaniments to maintain authentic flavours.
Operate and monitor tandoor ovens, grills, fryers, and other commercial kitchen equipment safely and efficiently.
Supervise food preparation activities to ensure meals are prepared and served within required timeframes during busy service periods.
Monitor food quality, taste, texture, portion sizes, and presentation before dishes are served to customers.
Maintain high standards of food hygiene, sanitation, and workplace cleanliness in accordance with Australian food safety regulations.
Inspect, receive, and store food supplies, ensuring ingredients are fresh, properly labeled, and rotated using FIFO (First In, First Out) principles.
Monitor stock levels, minimise food wastage, and assist with ordering ingredients and kitchen supplies to maintain adequate inventory.
Develop and introduce seasonal dishes and menu specials while maintaining the restaurant's authentic Indian cuisine.
Train, supervise, and guide kitchen staff and apprentices in food preparation techniques,



safe food handling practices, and kitchen procedures.
Coordinate with front-of-house staff to ensure efficient service, address customer dietary requirements, and accommodate special requests where appropriate.
Ensure compliance with workplace health and safety procedures, including the safe handling and storage of food and kitchen equipment.
Assist in menu planning, recipe standardisation, and cost control to achieve quality outcomes while maintaining profitability.
Must Possess
Hold a Certificate IV in Commercial Cookery or an equivalent recognised qualification.
Minimum 1 year of full-time experience as a Chef in an Indian restaurant, with experience preparing authentic North and South Indian cuisine.
Solid knowledge of Indian cooking techniques, including tandoor cooking, curry preparation, biryanis, kebabs, breads, gravies, and the use of traditional spices and ingredients.
Excellent understanding of Australian food safety, hygiene, and WHS regulations, with the ability to maintain a clean and compliant commercial kitchen.
Proven ability to work efficiently in a fast‐paced, high‐volume restaurant environment while maintaining consistency, quality, and presentation standards.
Strong organisational, time management, communication, and teamwork skills, with the ability to supervise junior kitchen staff, manage stock effectively, and contribute to menu planning and kitchen operations.
Join Chutney Bar Melbourne, where tradition, taste, and teamwork come together to create memorable dining experiences. We look forward to welcoming a passionate Chef to lead our kitchen with pride.
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