About the Employer:
Punjabi Tadka is a hospitality business located in Officer, Victoria, specialising in authentic North Indian and Punjabi cuisine. The restaurant is committed to delivering high-quality food, exceptional customer service, and a welcoming dining experience. Punjabi Tadka offers a diverse menu featuring traditional curries, tandoori dishes, breads, rice preparations, and regional specialties prepared using fresh ingredients and authentic cooking techniques. The business maintains high standards of food quality, hygiene, and workplace safety while complying with all relevant Australian food safety and workplace regulations.
About the Role:
This is a full-time position offering an annual salary of $77,500 – $80,000 plus superannuation, based in Australia. The role presents an excellent opportunity for an experienced Cook to work in a busy restaurant environment specialising in Punjabi and Indian cuisine. The position involves preparing and cooking a variety of menu items, maintaining food quality standards, assisting with menu planning, monitoring stock levels, ensuring compliance with food safety requirements, and supporting the efficient day-to-day operation of the kitchen while maintaining a safe and hygienic workplace.
Responsibilities
Food Preparation & Cooking
- Examine foodstuffs and ingredients to ensure freshness, quality, and suitability for use in food preparation.
- Prepare, season, and cook a variety of Punjabi and Indian dishes including curries, tandoori items, rice dishes, breads, snacks, and accompaniments according to established recipes and quality standards.
- Regulate temperatures of ovens, grills, tandoors, stoves, fryers, and other cooking equipment to ensure food is cooked safely and consistently.
- Monitor cooking processes and adjust temperatures, ingredients, and cooking times as required to achieve optimal results.
- Season food during preparation and cooking to ensure authentic flavours and consistency across all menu items.
Food Presentation & Service
- Portion cooked food appropriately, arrange meals attractively on plates, and add gravies, sauces, garnishes, and accompaniments in accordance with restaurant presentation standards.
- Ensure all food is presented consistently to maintain customer satisfaction and restaurant quality standards.
- Coordinate food preparation activities to support efficient and timely service during peak and non-peak periods.
Menu Planning & Dietary Requirements
- Prepare food to meet special dietary requirements, including vegetarian, vegan, gluten-free, and allergy-sensitive meals where required.
- Assist in planning menus, developing daily specials, and introducing new dishes that align with customer preferences and business objectives.
- Estimate food requirements and ingredient quantities to support kitchen operations and minimise food wastage.
Kitchen Operations & Inventory Management
- Prepare ingredients and cooking stations before service to maintain kitchen readiness and operational efficiency.
- Store food and ingredients in temperature-controlled facilities and ensure proper labelling, rotation, and storage procedures are followed.
- Monitor stock levels of ingredients, spices, and kitchen supplies and assist with ordering requirements.
- Apply stock rotation practices and inventory control procedures to minimise spoilage and maintain product quality.
Food Safety, Hygiene & Compliance
- Ensure compliance with Australian food safety regulations, hygiene requirements, and Workplace Health and Safety (WHS) standards.
- Maintain cleanliness and sanitation of kitchen equipment, utensils, preparation areas, and storage facilities.
- Follow safe food handling procedures, including proper storage, temperature control, and handling of food products to reduce contamination risks.
- Ensure ingredients and prepared foods meet established quality and safety standards before service.
Equipment Maintenance & Workplace Safety
- Operate kitchen equipment safely and efficiently in accordance with manufacturer guidelines and operational procedures.
- Identify and report equipment faults, maintenance issues, or safety concerns to management promptly.
- Ensure safe storage and handling of kitchen tools, equipment, and cleaning chemicals.
Team Leadership & Staff Development
- Assist in training and supervising kitchen staff, apprentices, and junior cooks to ensure compliance with kitchen procedures and quality standards.
- Support the development of team members by sharing cooking techniques, food preparation methods, and workplace safety practices.
- Work collaboratively with kitchen and front-of-house staff to maintain efficient restaurant operations and service standards.
Professional Development & Quality Improvement
- Stay updated with current culinary techniques, food trends, and industry best practices.
- Follow restaurant procedures and operational standards consistent with the Australian hospitality industry.
- Support continuous improvement in food quality, customer satisfaction, service standards, and kitchen efficiency.
Job Requirements
- Certificate III in Commercial Cookery or a closely related qualification recognised within the Australian hospitality industry.
- Minimum 3 years of relevant full-time experience as a Cook or in a closely related role within a restaurant or commercial kitchen environment.
- Demonstrated experience preparing and cooking Indian and Punjabi cuisine.
- Sound knowledge of food safety standards, hygiene practices, and Australian Workplace Health and Safety (WHS) requirements.
- Strong knowledge of cooking techniques, food preparation methods, and kitchen operations.
- Ability to maintain consistency, quality, and presentation standards in a fast-paced environment.
- Strong organisational and time-management skills.
- Excellent attention to detail and commitment to food quality and customer satisfaction.
- Ability to work independently as well as collaboratively within a kitchen team environment.
- Flexibility to work evenings, weekends, and public holidays as required by restaurant operations.
Pay: $77,500.00 – $80,000.00 per year
Application Question(s):
- Are you Australian Citizen or Permanent Resident?
- Do you have certificate III in Commercial Cookery or a closely related qualification recognised within the Australian hospitality industry?
- Do you have minimum 3 years of relevant full-time experience as a Cook or in a closely related role within a restaurant or commercial kitchen environment?
- Do you have demonstrated experience preparing and cooking Indian and Punjabi cuisine?
- Do you have sound knowledge of food safety standards, hygiene practices, and Australian Workplace Health and Safety (WHS) requirements?
Work Location: In person
