Chef
Haldi spice up your senses
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The Chef will be responsible for preparing high-quality dishes, ensuring consistency in taste and presentation, managing kitchen operations, and maintaining food safety compliance.
Key Responsibilities
• Plan, prepare and cook a wide range of Indian cuisine menu items—including curries, tandoori dishes, biryanis, breads and accompaniments—to a high level of quality and consistency
• Assist with menu development, new recipe creation and seasonal or festival-themed specials reflective of Indian culinary traditions
• Oversee daily kitchen operations including preparation, cooking, plating and service coordination
• Ensure strict compliance with food safety, hygiene, allergen management and OH&S standards
• Monitor stock levels, conduct regular inventory checks and manage procurement of ingredients, spices and supplies
• Maintain effective cost-control measures including portioning, waste reduction and supplier negotiation
• Train, mentor and supervise junior kitchen staff, ensuring adherence to recipes, techniques and quality standards
• Work closely with the Restaurant Manager and front-of-house team to ensure smooth, efficient service during peak periods
• Maintain a high standard of cleanliness, organisation and workflow efficiency across all kitchen sections including tandoor, curry, grill and prep stations
Requirements
• Minimum 3 years full-time commercial cookery experience
• Certificate IV in Commercial Cookery or equivalent qualification
• Strong knowledge of food preparation, cooking techniques and kitchen operations
• Proven ability to work in a fast-paced environment with high attention to detail
What We Offer
• Salary: AU$77,000 – 80,000 per annum plus 12% Superannuation
• Full-time, ongoing position