(i) Plan menu and estimate food and labour costs.

(ii) Discuss with the Head Chef regarding the menu for special events and religious occasions

(iii) Ensure menu items are made as per standardized recipes. Adhere to all System Operating Procedures (SOP)

.(iv) Ability to supervise and prepare different specialty items including Indian Tandoori cuisine, fusion of Indian Chinese cuisine, South Indian Kerala cuisine, Indian Tandoori breads, Indian beverages, snacks and desserts,

(v) Ability to supervise and prepare Dosa Batter, sambar, chutneys and base sauces.

(vi) Select, prepare and cook vegetables /meat for different menu items

(vii) Supervise and prepare sauces, accompaniments and soups

(viii) Present and portion food on plates and add sauces and garnish.

(ix) Freeze and preserve food, regulate the temperatures of ovens and grills

(x) Check quality and consistency of food prepared

(xi)



Operate cooking equipment and examine foodstuffs to ensure quality.

(xii) Select, train staff and demonstrate required cooking techniques, cooks and kitchen hands and mentor them on cooking procedures.

(xvi) Clean and maintain kitchen premises and follow workplace hygiene procedures and regulations.

(xv) Follow workplace health and safety procedures including applying first aid if necessary.

(xvi) Follow daily, weekly and monthly maintenance Schedule for all Equipment in the Kitchen.

(xvii) Maintain Kitchen stock inventory and order all Food supplies as per the order schedule.

Qualification and Experience required

Minimum Certificate IV in Kitchen Management or equivalent

Preferred Diploma in Hospitality or equivalent

Minimum 3 years of relevant experience

📌 Chef Wentworthville (Australia)
🏢 JIJOS KITCHEN
📍 Australia