About the Business

Nawab Sahib Restaurant is a growing Indian restaurant specialising in authentic North Indian cuisine. Due to business expansion, we are seeking skilled and experienced Chefs to join our professional kitchen team.

 

The Role-

We are looking for 3 experienced Indian Curry & Tandoor Chefs to plan, prepare, and oversee food production in a commercial kitchen.

This is a Chef-level position, requiring advanced knowledge of North Indian cuisine, including menu development, food quality control, and kitchen coordination.

You will work rostered shifts from Monday to Sunday, including evenings, weekends, and public holidays.

 

Key Responsibilities (Chef-Level Duties)

  • Prepare and cook authentic Indian vegetarian and non-vegetarian dishes, including curries and tandoori specialties.
  • Prepare marinades, sauces, and gravies from scratch.
  • Assist in developing new menu items and seasonal dishes.
  • Plan and design menus, including seasonal and specialty dishes.
  • Prepare and cook authentic North Indian cuisine, including curry and tandoor dishes.
  • Develop and standardise recipes to ensure consistency and quality.
  • Supervise and coordinate kitchen staff during service.
  • Ensure all dishes meet presentation and quality standards before service.
  • Manage food production processes and workflow in the kitchen.
  • Monitor food costs, portion control, and minimise wastage.
  • Order supplies and manage inventory levels.
  • Ensure compliance with food safety, hygiene, and health regulations.

Train and guide junior kitchen staff as required.                                                               

Minimum Requirements (Chef Criteria)

Applicants must meet one of the following:

  • At least 3 years of relevant work experience as a Chef.
    OR
  • A relevant Level 4 or higher qualification in cookery.

AND must have:

  • Proven experience in North Indian cuisine (curry & tandoor specialisation).
  • Strong knowledge of menu planning and food preparation techniques.
  • Experience in supervising kitchen operations or staff.
  • Ability to work in a fast-paced commercial kitchen environment.

Good communication and organisational skills.

Hours of Work

  • Minimum guaranteed: 30 hours per week.
  • Up to 48 hours per week, depending on business needs.
  • Rostered shifts across 7 days, including evenings and weekends.

                                                                 

Eligibility

  • Must have the legal right to work in New Zealand.
    OR
  • Must be eligible for an Accredited Employer Work Visa (AEWV).

P & J Hospo Limited is an accredited employer and can support visa applications for suitable candidates.

 

Apply Now
Save