About the role
Country Fried Chicken & Curry in Hurry is an established dual-concept restaurant in Lithgow, serving authentic Indian cuisine alongside a full fried chicken and burger menu across dine-in, pick-up and local delivery, seven days a week. We are seeking a qualified and experienced Chef to take full carriage of our kitchen — menu development, costing, staff training and supervision, and the quality and safety of everything we serve. This is a senior leadership position, not a line role.
Key duties
- Plan and develop menus across both the Indian and fried chicken offerings; estimate food and labour costs, cost recipes, set portion sizes and order supplies to achieve agreed margins
- Prepare and cook a wide range of authentic Indian dishes, including curries, biryani, tandoori dishes, naan and other breads, and vegetarian and non-vegetarian meals, producing base gravies, masalas and marinades from scratch
- Prepare and cook the fried chicken menu, including golden chicken pieces, burgers, wraps and sides, to the same standards of quality and consistency
- Monitor the quality of dishes at every stage of preparation, cooking and presentation, maintaining consistent taste, portion size and plating
- Demonstrate cooking techniques and advise kitchen staff on preparation, cooking and presentation procedures
- Select, train, supervise and roster junior kitchen staff, and allocate duties across each service period
- Explain and enforce food hygiene and food safety regulations, including temperature control, allergen management, and the correct labelling, storage, freezing and preservation of food under the Food Standards Code
- Manage stock rotation and wastage, control kitchen workflow during peak service, and oversee day-to-day kitchen operations and equipment
Essential requirements
- AQF Certificate IV or Diploma in Commercial Cookery, or an equivalent overseas qualification; or a minimum of three years of full-time experience as a Chef in a commercial kitchen
- Demonstrated experience in authentic Indian cookery, including tandoor cookery, curry bases and gravies, biryani and Indian breads
- Demonstrated experience in menu planning, recipe costing, portion control and supplier ordering
- Sound knowledge of Australian food safety and hygiene requirements, and experience supervising and training kitchen staff
- Proven ability to maintain quality and consistency under sustained high-volume service
- Availability for a rotating seven-day roster, and full and unrestricted working rights in Australia
Desirable
- Food Safety Supervisor certificate (NSW); prior Head Chef or Sous Chef experience in a multi-cuisine kitchen
How to apply
Email your resume and a short covering letter addressing the essential requirements to [email protected]. All entitlements are provided in accordance with the Restaurant Industry Award 2020 and the National Employment Standards. Australian citizens, permanent residents and New Zealand citizens are strongly encouraged to apply.
Pay: $75,000.00 – $85,000.00 per year
Work Location: In person
