Job Description
SARVAK HOSPITALITY PTY LTD – Harris Park NSW
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Job Type: Permanent position | Full time position
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Job Description
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About US: Sarvak Hospitality is seeking a dedicated Sous Chef to support the launch of an iconic South Indian brand in Australia. Working closely with our Head Chef, you will be a key operational pillar for our 120-seat flagship restaurant, responsible for maintaining the daily consistency of a 60-year-old South Indian culinary legacy in the Harris Park precinct. Pay: AU$79,****** – AU$82,****** per year + Superannuation Roles and Responsibilities
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Direct and coordinate kitchen operations during peak service periods to ensure efficiency, speed, and consistency for 120 covers.
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Manage the kitchen and supervise the entire culinary team in the Head Chef's absence, ensuring no dilution of brand standards or 60-year-old traditions.
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Directly oversee specialized meat-tenderizing and marination stations, applying traditional South Indian techniques to ensure flavor integrity.
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Demonstrate and advise junior cooks on the precise temperature controls and technical sequences required for specialty grain and pulse dishes.
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Liaise with the Head Chef to maintain 100% authenticity of proprietary South Indian flavor profiles and "Master Chef" protocols.
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Monitor quality control at all stages of food preparation, from raw ingredient handling to the final presentation of the South Indian Kongu menu.
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Manage kitchen resources, including monitoring food costs, labor productivity,



and the inventory of proprietary spice imports.
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Maintain rigorous hygiene standards and ensure the kitchen operates in total compliance with NSW Food Safety and HACCP regulations.
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Coordinate the 14-shift weekly roster, ensuring adequate staffing levels and operational continuity across all service periods.
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Enforce Workplace Health and Safety (WHS) protocols to maintain a secure, organized, and professional environment.
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Train and mentor junior staff, utilizing Tamil fluency where necessary to interpret complex traditional recipes and technical specifications.
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Estimate food consumption and assist in the procurement of high-quality local produce and specialized international ingredients.
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Requirements
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Minimum Certificate IV in Commercial Cookery (or equivalent Australian/International qualification).
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Minimum 5 years of experience in authentic South Indian cuisine, with a focus on specialty preparations.
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Proven technical ability in authentic South Indian meat and poultry preparations using traditional methods.
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Demonstrated experience in a hands-on, high-volume kitchen environment with a track record of supervisory responsibility.
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Fluency in Tamil is preferred to facilitate seamless communication regarding traditional recipes and nuances with the leadership team.
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Strong understanding of commercial kitchen management, including food cost control, stock rotation, and regulatory compliance.
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📌 Sous Chef - South Indian Specialty (New South Wales)
🏢 SARVAK HOSPITALITY
📍 New South Wales