Job Description
The Client
Echuca Curry Club is a restaurant based in Echuca, VIC, specialising in authentic Indian cuisine and offering a diverse menu of traditional and modern dishes.
The Role
The Chef is responsible for preparing and cooking a range of Indian dishes, ensuring consistency in quality, presentation, and flavour in line with menu standards and customer expectations.
The role involves managing kitchen operations, overseeing food preparation, maintaining hygiene standards, and contributing to menu development and kitchen efficiency.
This is a full-time position with an annual salary of $80,000 plus superannuation.
The Responsibilities
Prepare and cook a variety of Indian dishes including curries, tandoori items, rice dishes, and breads in accordance with menu standards
Plan and organise food preparation to ensure timely and efficient kitchen operations
Monitor food quality, portion control, and presentation to maintain consistency
Prepare sauces, marinades, and spice blends from scratch using traditional techniques
Manage stock levels, food ordering, and storage in line with kitchen requirements
Ensure proper handling of kitchen equipment including ovens, tandoors, and cooking appliances
Supervise and coordinate kitchen staff during food preparation and service
Maintain cleanliness and hygiene standards in accordance with food safety regulations
Inspect raw ingredients and finished dishes to ensure quality and freshness




Develop and contribute to menu planning, including specials and seasonal offerings
Monitor kitchen operations to minimise waste and control food costs
Ensure compliance with food safety, hygiene, and workplace health and safety standards
The Requirements
Certificate IV in Commercial Cookery, Diploma of Hospitality Management, or equivalent qualification
Minimum 12 months experience as a Chef in a commercial kitchen
At least 12 months experience preparing and cooking Indian cuisine including curries, tandoori dishes, and traditional recipes
At least 12 months of experience in preparing curry pastes and tandoori rubs from scratch
At least 12 months of commercial experience using kitchen equipment such as tandoor, ovens, grills, and fryers
Minimum 12 months experience managing kitchen operations, food preparation, and service coordination
At least 12 months experience in menu planning, food costing, and stock control
At least 12 months experience maintaining food safety standards and hygiene compliance in a commercial kitchen
Strong knowledge of Indian spices, cooking techniques, and food preparation methods
Ability to work efficiently in a fast-paced kitchen workplace
Good communication skills and ability to work within a team
Ability to manage time effectively and meet service deadlines
High attention to detail and commitment to food quality and presentation
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📌 Chef (Echuca)
🏢 Labour Support Group
📍 Echuca