In-Demand Indian restaurant manager sponsorship Jobs in Queensland

Chef/Cook - Curry, Indian Cuisine (sous)
LJ&JVA Holdings Pty Ltd t/a Roshni Indian Restaurant (Roshni By Raj) —Mackay QLD
- $75,000 - $85,000 a year
- Full-time
- Organisational skills
- In-person
- Restaurant
Quick Apply
Chef/Cook
Indian Brothers Restaurant Cairns —Cairns QLD
- $80,000 - $85,000 a year
- Weekend availability
- Cooking
- No degree
- In-person
Quick Apply
Chef
THE TURBANATORS PTY LTD T/A Tandoori Flames —Cooroy QLD
- $80,000 - $85,000 a year
- Full-time
- Education
- Organisational skills
- In-person
- Employee discount
Quick Apply
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Chef/Cook
Indian Brothers Restaurant Cairns —Cairns QLD
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BluMarlin Bistro —Cairns QLD
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Chef/Cook - Curry, Indian Cuisine (sous)

LJ&JVA Holdings Pty Ltd t/a Roshni Indian Restaurant (Roshni By Raj)
Mackay QLD

Quick Apply

Job Details

Full-time
$75,000 - $85,000 a year

Benefits

Visa sponsorship

Qualifications

Certificate IV
Certificate III
Culinary Arts
Hospitality Management
Organisational skills
Diploma

Full Job Description

Chef and/or Cook positions- Curry, Tandoori, Cuisine (sous). These multiple full time permanent positions are available at a busy Indian restaurant located in Mackay QLD (LJ&VA Holdings Pty Ltd T/A Roshni Indian Restaurant – Roshni by Raj). Must have experience in Indian cuisine. Visa sponsorship available for candidates with the right qualifications along with a generous salary package $75,000-$85,000 depending on experience.

Candidates must have a minimum of 3 years experience in Indian cuisine.

"For overseas candidates you must have skill assessment and 5.5 or 6 in each modules in IELTS OR equivalent score in PTE.

Indian Curry Chef/Cook - KEY TASKS

Have a full operational knowledge of all recipes, standards, portion sizes and presentation style of dishes produced within the kitchen,
Assist in the creation of menus (taking into account food and labour costs),
Discuss food preparation issues with the manager and other staff and monitor the preparation and presentation of the dishes,
Work with the management and set daily and weekly production levels for the kitchen,
Maintain stock levels according to requirements of business and understand how this can have an effect on food costs,
Implement and ensure compliance with food hygiene standards and health and safety requirements,
Check the freshness and quality of ingredients,
Ensure food prepared in the kitchen is of highest possible standards,
Be responsible for the supervision and training of any junior kitchen staff,
Deal with food complaints efficiently,
Demonstrate strong organisational skills,
Prepare curries, sauces, entrees, breads, rice and desserts as and when required.

*MUST BE ABLE TO WORK IN FAST PACE KITCHEN*

Qualifications require: Diploma of Commercial Cookery or Hospitality plus 2 years experience

Tandoori Chef/Cook- KEY TASKS

Operating a traditional tandoori oven, cooking such items as meat and breads
Preparing curries, sauces, entrees, rice and desserts as per standard and style set by the Head Chef(s)
Able to demonstrate a thorough understanding of traditional Northern Indian cuisine including desserts
Storing food in temperature controlled facilities
Ensure the correct preparation and presentation standard of the dishes is maintained at all times
Demonstrating tandoor techniques and cooking procedures to other staff if required
Checking on food supplies and advising the supervisor of any requirements
Ensure all the equipment used in section is in good condition and hygienically cleaned before and after use
Ability to demonstrate strong organisational skills

*MUST BE ABLE TO WORK IN FAST PACE KITCHEN*

Qualifications require: Certificate III in Commercial Cookery plus 2 years experience

Indian Cuisine Sous Chef - KEY TASKS

Have a full operational knowledge of all recipes, standards, portion sizes and presentation style of dishes produced within the kitchen,
Assist in the creation of menus (taking into account food and labour costs),
Discuss food preparation issues with the manager and other staff and monitor the preparation and presentation of the dishes,
Work with the management and set daily and weekly production levels for the kitchen,
Maintain stock levels according to requirements of business and understand how this can have an effect on food costs,
Implement and ensure compliance with food hygiene standards and health and safety requirements,
Check the freshness and quality of ingredients,
Ensure food prepared in the kitchen is of highest possible standards,
Be responsible for the supervision and training of the junior kitchen staff,
Deal with food complaints efficiently,
Demonstrate strong organisational skills
Preparing curries, sauces, entrees, rice and desserts as per standard and style set by the Head Chef(s)

*Must be able to handle fast pace fryer or Pass through sections *

Qualifications require: Certificate III in Commercial Cookery plus 3 years experience or Certificate IV in Commercial Cookery plus 2 years experience

All positions must complete the Tourism COVID 19 Hygiene Course.

Job Type: Full-time

Pay: $75,000.00 – $85,000.00 per year

Work Authorisation:

Australia (Preferred)

Work Location: In person

Quick Apply

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