St Thomas Private Pty Ltd t/a Seaside Shahi Indian Restaurant – Wollongong NSW
Employment Type:
Full‐time (38 hours per week)
Location:
Wollongong, NSW **** 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.
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 5 years of full‐time experience
in a commercial kitchen as a Chef.
Evidence of supervisory Chef responsibilities is important
Key Responsibilities
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 safe operation of commercial kitchen equipment
, including ovens, grills, fryers, mixers, and knives.
Skill & Experience
Strong knowledge of commercial cooking techniques and food preparation.
Ability to manage multiple tasks in a fast‐paced kitchen workplace.
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.
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