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Chef/Cook - Curry, Tandoori, Cuisine (sous) & Breakfast
2 weeks ago
Chef and/or Cook positions- Curry, Tandoori, Cuisine (sous) and Breakfast these multiple full time permanent positions are available at a busy Indian restaurant located in Mackay QLD (LJ&VA Holdings Pty Ltd T/A Roshni Indian Restaurant – Roshni by Raj). Must have experience in Indian cuisine and for the breakfast chef/cook position experience in both Indian and traditional Australian breakfast dishes or a willingness to learn. Visa sponsorship available for candidates with the right qualifications along with a generous salary package $70,000-$80,000 depending on experience.
"For overseas candidates you must have skill assessment and 5.5 or 6 in each modules in IELTS"
Indian Curry Chef/Cook - KEY TASKS
- Have a full operational knowledge of all recipes, standards, portion sizes and presentation style of dishes produced within the kitchen,
- Assist in the creation of menus (taking into account food and labour costs),
- Discuss food preparation issues with the manager and other staff and monitor the preparation and presentation of the dishes,
- Work with the management and set daily and weekly production levels for the kitchen,
- Maintain stock levels according to requirements of business and understand how this can have an effect on food costs,
- Implement and ensure compliance with food hygiene standards and health and safety requirements,
- Check the freshness and quality of ingredients,
- Ensure food prepared in the kitchen is of highest possible standards,
- Be responsible for the supervision and training of any junior kitchen staff,
- Deal with food complaints efficiently,
- Demonstrate strong organisational skills,
- Prepare curries, sauces and desserts as and when required,
Qualifications require: Diploma of Commercial Cookery or Hospitality plus 2 years experience
Tandoori Chef/Cook- KEY TASKS
- Operating a traditional tandoor oven, cooking such items as meat and breads
- Preparing curries, sauces and desserts as per standard and style set by the Head Chef(s)
- Regulating temperatures of tandoor, ovens, grills, burners/pans and other cooking equipment
- Able to demonstrate a thorough understanding of traditional Northern Indian cuisine including desserts
- Storing food in temperature controlled facilities
- Ensure the correct preparation and presentation standard of the dishes is maintained at all times
- Demonstrating tandoor techniques and cooking procedures to other staff if required
- Checking on food supplies and advising the supervisor of any requirements
- Ensure all the equipment used in section is in good condition and hygienically cleaned before and after use
- Ability to demonstrate strong organisational skills
Qualifications require: Certificate III in Commercial Cookery plus 2 years experience
Indian Cuisine Chef/Cook (sous) - KEY TASKS
- Have a full operational knowledge of all recipes, standards, portion sizes and presentation style of dishes produced within the kitchen,
- Assist in the creation of menus (taking into account food and labour costs),
- Discuss food preparation issues with the manager and other staff and monitor the preparation and presentation of the dishes,
- Work with the management and set daily and weekly production levels for the kitchen,
- Maintain stock levels according to requirements of business and understand how this can have an effect on food costs,
- Implement and ensure compliance with food hygiene standards and health and safety requirements,
- Check the freshness and quality of ingredients,
- Ensure food prepared in the kitchen is of highest possible standards,
- Be responsible for the supervision and training of the junior kitchen staff,
- Deal with food complaints efficiently,
- Demonstrate strong organisational skills
Qualifications require: Certificate III in Commercial Cookery plus 3 years experience or Certificate IV in Commercial Cookery plus 2 years experience
Breakfast Chef/Cook
As a Breakfast Chef/Cook you will play a vital role in creating delicious and visually appealing breakfast dishes delight our guests. You will be responsible for preparing a variety of breakfast items, ensuring the highest standards of food quality and presentation. Your culinary skills and passion for breakfast will contribute to our reputation for excellence.
Key Responsibilities
- Prepare and cook a diverse menu of breakfast items, including eggs, hotcakes, fritters and Indian dishes such as Dosa, Uttapam, Parathas, and Puri's.
- Ensure all food is prepared according to recipes and presentation standards
- Maintain a clean and organised kitchen environment, following health and safety regulations
- Collaborate with team members to ensure efficient kitchen operations during busy breakfast service
- Assist in inventory management and ordering of kitchen supplies as needed
- Keep up-to-date with culinary trends and techniques to enhance the breakfast menu
Qualifications require: Diploma of Commercial Cookery or Hospitality plus 2 years experience
All positions must complete the Tourism COVID 19 Hygiene Course.
Job Type: Full-time
Pay: $70,000.00 – $80,000.00 per year
Work Authorisation:
- Australia (Preferred)
Work Location: In person
