CHEF

Employer: Heaven Dining Café & Restaurant – Mixed Food Pty Ltd Location: Shopsmart Outlet Centre, Mount Druitt NSW 2770 Position: Full-Time Chef – North Indian Cuisine Focus
Salary: AUD 77,000 – 80,000 per annum + superannuation
About Heaven Dining – The Heart Behind the Heat
Located in the lively Shopsmart Outlet Centre in Mount Druitt, Heaven Dining Café & Restaurant has earned a reputation for delivering authentic North Indian flavours within a polished full-service dining experience.The restaurant is known for its balanced spice profiles, consistent quality and guest-centric service. Behind every smooth service period is a kitchen team driven by discipline, care and creativity.
The kitchen is alive with the aromas of slow-simmered curries, saffron-layered biryanis, tandoor charred breads and sizzling Indo-Chinese entrées, while the café counter keeps locals coming back for masala chai, mango lassi and traditional sweets. At Heaven Dining, every plate carries the heart of tradition and the discipline of professional cookery. We believe the chef’s craft is the heartbeat of our guest experience, and we are now seeking a skilled, career- driven Chef to lead that craft with passion, precision and pride.
Role Overview – The Heart Behind the Heat
The Chef will be responsible for leading all back-of-house culinary operations, including menu planning, daily preparation, service execution, quality assurance and continuous improvement of kitchen standards.
The role calls for a technically skilled, hands-on leader who can bring consistency, creativity and cost-aware decision-making to every shift. You will mentor the kitchen team, set the pace during peak service periods, uphold the highest food-safety standards and maintain a collaborative, professional environment that supports the restaurant’s reputation for excellence.
Success in this position is measured not only by what leaves the pass but also by the efficiency, teamwork and guest satisfaction delivered every day.
Key Responsibilities
1. Culinary Leadership & Menu Innovation
• Design, cost and seasonally refresh menus in line with brand standards and GP targets.
• Preserve authentic spice profiles, traditional marinades and tandoor methods while adapting to contemporary plating expectations.
• Identify opportunities for new specials that enhance guest experience and support profitability.
2. Food Preparation & Quality Assurance
• Supervise all stages of mise-en-place – gravies, marinades, biryani assembly, live tandoor cooking and final plating.
• Maintain consistency in taste, texture, portion size and allergen-safe handling during high- volume lunch and dinner service.
• Implement and enforce recipe cards and SOPs to ensure uniform delivery even during peak docket flow.
3. Kitchen Operations & Service Delivery
• Direct the hot line, curry station, tandoor and entrée sections to meet service deadlines.
• Coordinate with front-of-house teams on dietary requests, group bookings and function menus.
• Oversee daily opening/closing checklists, wastage logs, stock rotation and equipment safety checks.
4. Food-Safety, Hygiene & WHS Compliance
• Ensure adherence to NSW Food Authority, HACCP and WHS requirements.
• Champion a clean-as-you-go culture, maintain temperature logs, allergen segregation and weekly sanitation audits.
• Lead tool-box talks and team briefings on safe work practices and hygiene standards.
5. People Development & Team Culture
• Mentor and train junior cooks and kitchen hands in authentic techniques, service-line discipline and plating consistency.
• Assist with recruitment, onboarding and ongoing skills development programs.
• Foster a supportive, respectful and safety-focused work environment that encourages growth and retention.
6. Procurement & Cost Control
• Manage supplier relationships for fresh produce, meats, seafood and specialty spices.
• Monitor yield, portion control and GP targets to minimise waste and improve profitability. • Prepare weekly reports on food-cost trends and supplier performance.
Core Competencies & Experience

• A Certificate IV in Certificate IV in Kitchen Management / Commercial Cookery.
• Minimum 3 years’ experience as a Chef in a full-service North Indian or comparable
international kitchen.
• Proven ability to manage multi-order dockets under pressure while maintaining
quality and GP targets.
• Strong command of authentic spice profiling, long-simmered gravies, tandoor
fuel/temperature control, biryani techniques and Indo-Chinese entrées.
• Competence in inventory control, budgeting, yield analysis and supplier negotiations.
• Effective leadership and communication skills to coordinate across diverse teams and
service lines.
What We Offer
• Competitive salary AUD 77,000 – 80,000 + superannuation.
• Opportunity to lead a busy full-service kitchen known for authentic North Indian cuisine. • Scope for seasonal menu innovation and culinary creativity within an established brand. • A professional, compliance-driven work environment with a loyal customer base and supportive team culture.
Position Details
• Employment Type: Full-time, permanent (38 hours per week; evening & weekend rosters)
• Location: On-site at Heaven Dining Café & Restaurant, Shopsmart Outlet Centre, Mount Druitt NSW 2770
• Eligibility: Applicants must hold valid Australian work rights
• Salary: AUD 77,000 – 80,000 per annum + superannuation
• Short-listed candidates will be invited for a skills trial and formal interview.