Sigree Indian Cuisine and Barbeque is seeking two qualified and experienced Chefs to lead kitchen operations at our dine-in and takeaway Indian restaurant. This position involves full responsibility for food preparation, staff coordination, and maintaining high culinary standards in authentic and fusion Indian cuisine.
Key Responsibilities:
• Plan menus in consultation with management, incorporating traditional Indian, Indo-Chinese, BBQ, and fusion dishes
• Estimate food and labour costs and manage food supply orders
• Monitor and maintain quality of dishes throughout preparation and presentation
• Demonstrate cooking techniques and supervise kitchen staff in food preparation
• Prepare and cook a variety of Indian dishes including curries, biryanis, BBQ platters, Gujarati thalis, Indo-Chinese meals, and fusion items
• Operate gas and charcoal tandoors as well as wood-fired ovens for items like tandoori breads and Indian-style pizzas
• Fry Indian snacks including pakoras, samosas, bhajis, and vadas
• Enforce food hygiene and kitchen cleanliness standards in accordance with New Zealand regulations
• Train and mentor junior kitchen staff
• Oversee freezing, storage, and preservation of ingredients
• Collaborate with service staff to ensure smooth and timely delivery of food during busy hours
• Contribute to the development of seasonal menus and promotional items
Tasks Also Include:
• Discuss food preparation issues with managers, kitchen, and service staff
• Explain and enforce hygiene regulations
• Manage kitchen workflow and assist with rostering and team supervision
• Monitor inventory levels and prevent shortages through timely ordering
Qualifications and Experience Required:
• NZQF Diploma Level 4 or higher in Professional Cookery or Culinary Arts
OR
• Minimum 3 years of relevant full-time work experience in Indian cuisine within a commercial kitchen
Essential Skills and Attributes:
• Proficiency in Indian cuisine, including tandoori, Indo-Chinese, Gujarati, and fusion formats
• Strong knowledge of spice blending, marination, and traditional Indian cooking techniques
• Experience operating tandoors, wood-fired ovens, and commercial kitchen equipment
• Leadership abilities with excellent time management and communication skills
• Ability to work under pressure and during peak hours
• Flexibility to work evenings, weekends, and public holidays as per roster
• Ability to travel to work independently, using own transport and a full driver’s licence
