SARVAK HOSPITALITY PTY LTD – Harris Park NSW
Job Type: Permanent position | Full time position
Job Description
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
Direct and coordinate kitchen operations during peak service periods to ensure efficiency, speed, and consistency for 120 covers.
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.
Directly oversee specialized meat-tenderizing and marination stations, applying traditional South Indian techniques to ensure flavor integrity.
Demonstrate and advise junior cooks on the precise temperature controls and technical sequences required for specialty grain and pulse dishes.
Liaise with the Head Chef to maintain 100% authenticity of proprietary South Indian flavor profiles and "Master Chef" protocols.
Monitor quality control at all stages of food preparation, from raw ingredient handling to the final presentation of the South Indian Kongu menu.
Manage kitchen resources, including monitoring food costs, labor productivity,



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