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 current 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