The role

We need an experienced specialist chef for a 12-week fixed-term contract to set up our Indo-Chinese section and train our new kitchen team for the opening.

You will:

- Set up the Indo-Chinese station, including high-flame wok burners and sauce stations
- Prepare vegetarian Indo-Chinese dishes in high volume, including manchurian, chilli paneer, hakka noodles, fried rice, spring rolls and soups
- Prepare sauce bases and gravies (manchurian, schezwan, hot garlic) and manage batter and marination for fried items
- Calibrate recipes to Australian ingredients and write recipe cards and portion specifications
- Train and assess our local cooks through demonstration and supervised practice
- Maintain food safety and hygiene standards

You will need

- At least 2 years' experience as a chef specialising in Indian-style Indo-Chinese cuisine in a high-volume commercial kitchen
- Solid high-heat wok technique and sauce consistency at volume
- Experience training other cooks
- Cert III or IV in Commercial Cookery, a hospitality degree, or equivalent experience
- Experience with a large Indian restaurant brand's standardised recipes is highly regarded
- Full Australian work rights for the contract period




- Availability to work early and late shifts, including weekends and public holidays

What we offer

- $41.00 per hour plus 12% superannuation
- Saturday, Sunday, public holiday and overtime penalty rates under the Restaurant Industry Award 2020
- 37.5 hours per week, 5 shifts
- Staff meal on every shift

How to apply

Apply with your resume and a short summary of your Indo-Chinese cooking experience. Shortlisted applicants will be asked to complete a practical cooking test.

Pay: Up to $45.00 per hour

Expected hours: No more than 38.0 per week

Application Question(s):

- Do you have the right to work in Australia for the full contract period?
- Are you available for a 12-week, full-time fixed-term contract starting in December 2026?
- Can you work early (8am) and late (until 10pm) shifts, including weekends and public holidays?
- Have you trained or supervised other cooks?
- Are you willing to complete a practical cooking test?
- How many years of experience do you have as a chef specialising in Indo-Chinese in a high-volume kitchen?

Work Location: In person

📌 Chef – Indo-Chinese Cuisine Specialist – Fixed Term (Rouse Hill)
🏢 Spiced Roots
📍 Rouse Hill