The role We need an experienced specialist chef for a 12-week fixed-term contract to set up our South Indian section and train our new kitchen team for the opening. You will:
- Set up the South Indian station, including dosa tawa, batter preparation and fermentation areas
- Prepare dosa, idli, medu vada, uttapam, sambar, rasam and chutneys in high volume
- Manage batter ratios and fermentation in Sydney conditions, and traditional tempering
- 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 3 years' experience as a chef specialising in South Indian cuisine in a high-volume commercial kitchen
- Proven skill in batter preparation and fermentation control for consistent dosa and idli
- 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 South Indian 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 South Indian in a high-volume kitchen? Work

Location:
In person

📌 Chef – South Indian Cuisine Specialist – Fixed Term (Rouse Hill)
🏢 Spiced Roots
📍 Rouse Hill