Cook/Chef Key Duties and Responsibilities: Prepare, season and cook a variety of vegetarian Indian dishes in accordance with established recipes and restaurant standards.
Prepare curries, rice dishes, biryanis, breads, snacks, appetisers and other Indian vegetarian menu items.
Prepare South Indian and Mumbai-style dishes where required by the menu.
Prepare vegetables, paneer, lentils, pulses, rice, sauces, gravies, chutneys, spice mixes and other ingredients required for service.
Prepare marinades, masalas, sauces and accompaniments using appropriate Indian cooking techniques.
Operate commercial kitchen equipment including tandoor ovens, grills, fryers, hotplates and other cooking equipment.
Regulate and monitor cooking temperatures to ensure food is prepared safely and consistently.
Check ingredients for freshness, quality and suitability before use.
Portion, plate and garnish meals in accordance with restaurant presentation standards.
Prepare meals to accommodate special dietary requirements where required.
Store food and ingredients appropriately, including in temperature-controlled facilities.
Assist with estimating daily food requirements and monitoring ingredient and stock levels.
Minimise food wastage and maintain appropriate portion control.
Maintain a clean, organised and hygienic kitchen and food-preparation environment.




Comply with food safety, hygiene and workplace health and safety requirements.
Work effectively with chefs, cooks and front-of-house staff during busy service periods.
Assist with training and guiding junior kitchen staff where required.
Assist with ordering food supplies and maintaining adequate ingredient levels where appropriate to the position.
Contribute to menu preparation, daily specials and new dishes where appropriate to the position.
Skills and Experience Applicants should have: Minimum 1 year experience working as a Chef, Cook or similar commercial kitchen skilled .
Experience preparing Indian vegetarian cuisine is highly desirable.
Knowledge of Indian spices, sauces, gravies and traditional cooking techniques.
Experience preparing curries, rice dishes, breads, vegetarian dishes and other Indian menu items.
Good knowledge of food safety, hygiene and food-storage requirements.
Ability to maintain consistent food quality, portion sizes and presentation.
Strong organisational and time-management skills.
Ability to work independently and as part of a kitchen team.
Reliability, punctuality and attention to detail.
Availability to work evenings, weekends and public holidays where required.

📌 Cook/Chef (Melbourne)
🏢 GARDEN KADHAI
📍 Melbourne