Core Responsibilities
- Food Preparation & Cooking: Expertly prepare traditional Indian cuisine, including gravies, breads (naan, roti), and various regional delicacies.
- Specialty Tandoor/Curry Operations: Operate and maintain tandoor ovens and large-batch curry stations while ensuring consistent taste, texture, and presentation.
- Menu Planning & Innovation: Assist in creating menus, developing new recipes, and catering to special dietary requirements.
- Kitchen Management: Control food costs, manage ingredient sourcing, and track inventory to prevent wastage.
- Quality & Hygiene Control: Strictly enforce health, safety, and sanitation regulations, inspecting storage rooms and food preparation areas daily.
- Staff Supervision: Train, mentor, and supervise junior kitchen hands and prep cooks.
Key Requirements & Qualifications
- Experience: Proven experience in a professional kitchen, specifically focusing on authentic Indian cuisine. (Many roles, including local positions in Queensland, often look for at least 1–2 years of hands-on experience).
- Technical Skills: Mastery of spice blending, marination techniques, and precise temperature control for slow-cooked and grilled items.
- Qualifications: Relevant culinary certificates (such as a Certificate IV in Commercial Cookery or Kitchen Management) are highly desired.
Pay: $80,000.00 – $83,000.00 per year
Work Location: In person
