Efficient Recruitment Services Pty Ltd on behalf of HORIZON@1837 PTY LTD (trading as Bombay Social)
Position: Full-time (38 hours per week) Chef
Location: Munno Para West, SA 5115
Salary: $75,000 to $85,000 plus Superannuation
Company: HORIZON@1837 PTY LTD
Trading names- Bombay Social

About the Opportunity
Efficient Recruitment Services Pty Ltd is recruiting on behalf of HORIZON@1837 PTY LTD for a Chef to join the team at Bombay Social, a new up-to-date Indian restaurant opening in Munno Para West in December 2026.
The group has built a strong reputation through the successful operation of Lou's by Horizon at Lou Miranda Estate in the Barossa Valley, establishing it as a recognised destination for quality dining. Management is now bringing the same commitment and long-term vision to Adelaide with Bombay Social. The aim is to develop the restaurant into a leading Indian dining brand in the city, known for authentic flavours, consistent quality and a memorable guest experience.

The ideal candidate will possess a qualification in Commercial Cookery or Kitchen Management, combined with a minimum of one year (full-time or pro-rata) of hands-on experience in a busy kitchen environment. This is an opportunity for a chef who thrives in a fast-paced setting, is passionate about Indian cuisine, and is ready to contribute to building a restaurant that can grow and establish itself as a brand of choice in Adelaide.

Key Responsibilities

The Chef will collaborate with management to design, develop and update menu offerings that showcase authentic Indian flavours while reflecting seasonal ingredients and thoughtful culinary presentation. This includes creating daily or weekly specials that demonstrate skill and creativity while making the best use of seasonal and local produce.

Food preparation and cooking form the core of the role. The successful candidate will prepare and cook a wide variety of Indian dishes following standardised recipes to maintain consistency in taste and presentation. Each dish must be prepared with attention to detail and refined techniques typical of Indian cuisine.



The Chef will also adapt dishes to meet dietary requirements and special customer requests, including vegetarian, vegan and gluten-free options.

Kitchen organisation and workflow management are essential. The Chef will oversee the efficient, timely and organised preparation of meals, allocate tasks, and supervise kitchen staff to ensure smooth operations during peak service. Correct mise en place must be completed before service begins.

Quality control and presentation standards will be maintained throughout service. The Chef will ensure every dish leaving the kitchen meets the restaurant's expectations for quality, taste and presentation, monitor the freshness of ingredients, and conduct regular taste checks.

Food safety and sanitation responsibilities include compliance with local food safety standards covering storage, handling and preparation. The Chef will regularly inspect equipment, utensils and workstations, and implement HACCP principles and other relevant food safety guidelines.

Inventory management and ordering require monitoring stock levels of ingredients and supplies to minimise waste while ensuring sufficient product for service. The Chef will communicate with suppliers, prioritise seasonal and local sourcing where possible, and perform regular stock checks and rotation.

Cost control forms part of the role. The Chef will assist in managing food costs through efficient ingredient use, portion control and waste reduction, and work with management to remain within budget while protecting food quality.

Training and mentorship are expected. The Chef will train and guide junior chefs, cooks, kitchen hands and apprentices in Indian cuisine techniques and sound kitchen practices, providing ongoing supervision to maintain high standards of performance and teamwork.





The Chef will operate kitchen equipment safely and efficiently, including tandoors, ovens, grills and specialised tools, and report any maintenance or repair needs promptly. Close collaboration with front-of-house staff is required to support a seamless dining experience, address customer feedback and special requests, and train waitstaff on the menu, ingredients and cooking methods.

Lead and manage the kitchen team on a daily basis, including preparing and managing staff rosters to ensure adequate coverage across all shifts. Support the hiring process by assisting with interviews and selection of kitchen staff, allocate duties according to skill and service requirements, monitor performance, and provide ongoing guidance to maintain high standards of teamwork, efficiency and consistency.

The role also involves staying informed of culinary trends relevant to Indian cuisine, integrating new techniques or ingredients thoughtfully, and contributing to the long-term development of the menu and kitchen standards. Customer satisfaction is central: food must meet or exceed expectations, and any complaints or concerns must be handled professionally.

The Chef will assist with planning and preparing customised menus for special events, functions and private dining. Sustainability practices are encouraged, including waste minimisation, energy-efficient equipment use, and sourcing of sustainable and local ingredients where practical.

Key Requirements

- Qualification in Commercial Cookery or Kitchen Management.
- Minimum of one year (full-time or pro-rata) experience working as a Chef in a commercial kitchen.
- Strong knowledge of Indian cooking techniques and food safety regulations.
- Ability to work effectively in a high-pressure environment while maintaining a positive attitude.
- Excellent time-management skills and attention to detail.
- Availability to work a flexible roster, including weekends and public holidays.
- Eligibility to work in Australia.
- A genuine interest in contributing to the long-term growth and reputation of a new Indian restaurant.

📌 Chef (Adelaide)
🏢 Efficient Recruitment Services
📍 Adelaide