Chef

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 refresh seasonal menus aligned with brand identity and GP targets.
• Preserve authentic spice blends, marinades, and tandoor methods while adapting to contemporary plating and presentation standards.
• Identify and trial new specials that elevate guest experience and contribute to profitability.

2. Food Preparation & Quality Assurance

• Supervise all stages of mise-en-place—gravies, marinades, biryani assembly, tandoor operations, and final plating.
• Maintain consistency in taste, texture, portioning, and allergen-safe handling during high-volume service.
• Implement and uphold recipe cards and SOPs to ensure uniformity across shifts and peak periods.

3. Kitchen Operations & Service Delivery

• Lead the hot line, curry, tandoor, and entrée sections to meet service timelines and standards.
• Liaise with front-of-house teams on dietary requirements, group functions, and event menus.
• Oversee daily operational checklists, wastage control, stock rotation, and equipment maintenance.

4. Food Safety, Hygiene & WHS Compliance

• Ensure compliance with NSW Food Authority, HACCP, and WHS requirements.
• Promote a clean-as-you-go culture, maintain temperature and hygiene logs, and conduct weekly sanitation audits.
• Lead tool-box meetings and staff briefings on safety, hygiene, and work practices.

5. People Development & Team Culture

• Mentor junior cooks and kitchen hands in authentic cooking methods, service-line discipline, and plating precision.
• Assist in recruitment, onboarding, and continuous skills development.
• Foster a positive, inclusive, and safety-conscious workplace that promotes staff retention and growth.

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 optimise profitability.
• Prepare weekly reports on food cost trends, purchasing efficiency, and supplier performance.

Core Competencies & Experience

• Certificate IV in Kitchen Management or Commercial Cookery (or equivalent qualification).
• Minimum of 2-3 years' experience as a Chef in a full-service North Indian or comparable international kitchen.
• Proven ability to manage high docket volumes under pressure while maintaining quality and cost control.
• Strong command of spice profiling, slow-cooked gravies, tandoor temperature management, biryani layering, and Indo-Chinese entrées.
• Competence in inventory management, budgeting, yield analysis, and supplier negotiation.
• Excellent leadership, communication, and coordination skills across diverse kitchen teams.

What We Offer

• Competitive salary of AUD 77,000 – 80,000 per annum plus superannuation.
• Opportunity to lead a dynamic, full-service kitchen renowned for authentic North Indian cuisine.
• Creative scope for seasonal menu innovation within a respected and established brand.
• A professional, compliance-driven environment supported by a loyal customer base and cohesive team culture.

Position Details

• Employment Type: Full-time, permanent (38 hours per week; evening and weekend rosters)
• Location: 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
• Next Steps: Shortlisted candidates will be invited to a skills trial and formal interview.

Job Types: Full-time, Permanent

Pay: $77,000.00 – $80,000.00 per year

Work Location: In person