The ClientEchuca Curry Club is a restaurant based in Echuca, VIC, specialising in authentic Indian cuisine and offering a diverse menu of traditional and up-to-date dishes.The RoleThe 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 ResponsibilitiesPrepare and cook a variety of Indian dishes including curries, tandoori items, rice dishes, and breads in accordance with menu standardsPlan and organise food preparation to ensure timely and efficient kitchen operationsMonitor food quality, portion control, and presentation to maintain consistencyPrepare sauces, marinades, and spice blends from scratch using traditional techniquesManage stock levels, food ordering, and storage in line with kitchen requirementsEnsure proper handling of kitchen equipment including ovens, tandoors,



and cooking appliancesSupervise and coordinate kitchen staff during food preparation and serviceMaintain cleanliness and hygiene standards in accordance with food safety regulationsInspect raw ingredients and finished dishes to ensure quality and freshnessDevelop and contribute to menu planning, including specials and seasonal offeringsMonitor kitchen operations to minimise waste and control food costsEnsure compliance with food safety, hygiene, and workplace health and safety standardsThe RequirementsCertificate IV in Commercial Cookery, Diploma of Hospitality Management, or equivalent qualificationMinimum 12 months experience as a Chef in a commercial kitchenAt least 12 months experience preparing and cooking Indian cuisine including curries, tandoori dishes, and traditional recipesAt least 12 months of experience in preparing curry pastes and tandoori rubs from scratchAt least 12 months of commercial experience using kitchen equipment such as tandoor, ovens, grills, and fryersMinimum 12 months experience managing kitchen operations, food preparation, and service coordinationAt least 12 months experience in menu planning, food costing, and stock controlAt least 12 months experience maintaining food safety standards and hygiene compliance in a commercial kitchenStrong knowledge of Indian spices, cooking techniques, and food preparation methodsAbility to work efficiently in a fast-paced kitchen environmentGood communication skills and ability to work within a teamAbility to manage time effectively and meet service deadlinesHigh attention to detail and commitment to food quality and presentation
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📌 Chef (Echuca)
🏢 Labour Support Group
📍 Echuca