Job Description

Market‑market-competitive salary of $77000 per annum plus superannuation.

Excellent working conditions in an agile and supportive environment.

Potential for career advancement and growth within the business.

Join a vibrant workplace where your skills and contributions are valued and appreciated.

Key Responsibilities

- Oversee the preparation and cooking of meals, ensuring all dishes are produced to a high standard and served on time.
- Organise daily kitchen operations and allocate tasks to kitchen staff to ensure effective workflow during service periods.
- Prepare, cook and present a variety of Indian dishes, including curries, tandoori items, breads and specialty meals, in line with established quality standards.
- Plan ingredient requirements for regular menus, special functions and seasonal offerings to support uninterrupted kitchen operations.
- Oversee food preparation activities and provide guidance to kitchen staff on cooking techniques, presentation standards and workplace procedures.
- Monitor the quality,



freshness and suitability of ingredients before they are used in meal preparation.
- Maintain consistency in taste, portion sizes, appearance and overall quality of all dishes served to customers.
- Develop and prepare spice blends, sauces, marinades and other components required for menu production.
- Inspect deliveries and verify that food supplies and kitchen materials meet the required quality and quantity standards.
- Coordinate stock control activities, including ordering food products, kitchen supplies and cleaning materials as required.
- Ensure food products are stored, labelled and rotated correctly to maintain freshness and minimise waste.

Skill & Experience

- Applicants must hold a minimum Certificate IV qualification in a relevant field and possess at least three years of relevant experience working within the hospitality industry.

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