The successful candidate will have approximately 3-4 years of commercial cooking experience, preferably within a busy Indian restaurant or high-volume kitchen environment. You will be confident in food preparation and cooking, and understand how to operate a kitchen efficiently, financially and operationally.
Key responsibilities
Preparing and cooking a wide variety of Indian dishes to a consistently high standard
Managing food preparation and service during busy trading periods
Maintaining portion control and consistency across dishes
Monitoring food costs, wastage and kitchen expenses to help maintain profitability
Managing stock levels, ordering ingredients and coordinating with suppliers
Ensuring ingredients are stored correctly and stock is rotated appropriately
Assisting with menu planning and costing of dishes
Maintaining kitchen productivity and efficient workflow
Coordinating and supervising kitchen staff where required




Training junior kitchen employees in preparation, cooking and food safety procedures
About you
Approximately 3-4 years of relevant cooking experience in a commercial kitchen
Strong knowledge of Indian cuisine, ingredients, spices and traditional cooking techniques
Experience working in a busy, high-volume restaurant environment
Diploma or some Education in Hospitality
Good understanding of food costing, stock management and waste reduction
Ability to organise and operate a kitchen efficiently
Strong time-management and communication skills
Ability to work under pressure during peak service periods
Good knowledge of food safety and hygiene requirements
A reliable, skilled and team-focused attitude
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📌 Cook (Townsville)
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📍 Townsville