A well-established hospitality group in the heart of Sydney wants to appoint a Tandoori and Curry Chef who can take real ownership of its Indian kitchen. The business serves at high volume, and it needs someone whose tandoor cooking and curry preparation are already proven in a professional setting.

The chef it chooses will also help develop the menu and new dishes, and will guide less experienced cooks on the line. Sponsorship is available for the right candidate, and the role is full-time and stable.

Employers hiring at this level shortlist on evidence, so show the sections you have run, the tandoori range you cook and how you keep standards through a packed service.

- Manage the Tandoor section and take responsibility for its daily running
- Produce naan, roti, kebabs, tikka and other tandoori dishes to the restaurant standard
- Cook a wide range of Indian curries, both authentic and contemporary
- Complete marinades, gravies, sauces, stocks and full mise en place
- Protect consistency,



portion control and plate presentation
- Perform efficiently when service is at high volume
- Apply food safety and kitchen hygiene standards at all times
- Reduce wastage and support stock management
- Support menu development and new dishes while training junior kitchen staff

- Minimum 5 years' experience in a relevant role
- Proven experience on the Tandoor and Curry sections
- Excellent understanding of Indian spices and marinades
- Excellent grasp of Indian cooking techniques
- Background in a busy, high-volume restaurant
- Strong knife skills and preparation skills
- Can sustain quality and consistency under pressure
- Good working knowledge of food safety and hygiene
- A reliable, professional attitude
- Robust communication and teamwork
- Able to cover evenings and weekends as required

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📌 Tandoori and Curry Chef (Sydney)
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