We need an experienced specialist chef for a 12-week fixed-term contract to set up our Indo-Chinese section and train our recent 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• Robust 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.

📌 Chef – Indo Chinese Cuisine Specialist – Fixed Term Sydney
🏢 Spiced Roots
📍 Sydney