ST THOMAS PRIVATE PTY LTD – Albion Park NSW

Job Type: Permanent position | Full time position

Job Description

Position: Indian Chef Employment Type: Full-time (38 hours per week) Location: Albion Park, NSW 2527 Australia

Reporting to: Restaurant Manager/ Company Director

Core Purpose of the Role: To plan, organise, prepare, and cook food in a commercial kitchen while supervising kitchen operations and ensuring compliance with Australian food safety standards.

Key Duties & Responsibilities

Plan and develop menus according to restaurant style, dietary requirements, seasonal availability, and cost considerations. Determine food portions, ingredients, and required supplies for daily and weekly service.

Prepare, season, and cook food using a variety of methods (grilling, frying, roasting, steaming, sautéing, baking). Monitor quality of dishes at all stages of preparation and presentation. Supervise and coordinate kitchen staff, including cooks, kitchen hands, and apprentices.

Ensure compliance with food safety regulations, including HACCP and local council requirements. Maintain stock levels, order supplies, and manage inventory to minimise wastage. Train and mentor junior kitchen staff in cooking techniques, hygiene practices, and safe equipment use.

Inspect kitchen equipment and work areas to ensure cleanliness and operational efficiency.



Manage workflow during service, ensuring timely preparation and delivery of meals. Collaborate with management on menu pricing, cost control, and kitchen budgeting.

Adapt recipes and techniques to meet customer preferences and special dietary needs. Ensure protected operation of commercial kitchen equipment, including ovens, grills, fryers, mixers, and knives.

Required Skills & Competencies

Strong knowledge of commercial cooking techniques and food preparation. Ability to manage multiple tasks in a fast-paced kitchen environment. Leadership and team supervision skills.

Understanding of Australian food safety standards and hygiene regulations. Menu planning and costing skills. Ability to maintain consistency and high quality in food production.

Effective communication and problem-solving abilities. Qualifications Certificate IV in Commercial Cookery. Overseas qualifications equivalent to AQF standards may be accepted depending on skills assessment authority (TRA, VETASSESS).

Experience Requirements: At least 3 years of full-time experience in a commercial kitchen as a Chef.

Work Environment

Fast-paced commercial kitchen. Requires standing for long periods. Shift work, weekends, and public holidays may be required.

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