Chef (ANZSCO:351311)

Key duties and responsibilities for a chef:

• Involved in planning menus, estimating food and ordering food supplies.
• Monitoring the quality of dishes at all stages of preparation, cooking, and presentation.
• Discussing food preparation issues with managers, other chefs and waiting staff.
• Demonstrating cooking techniques and advising staff on food preparation procedures.
• Preparing and cooking a range of Indian cuisine, including curries, tandoori dishes, sweets and snack items.
• Regulating temperatures of ovens, grills, tandoori ovens, and other cooking equipment.
• Examining foodstuffs to ensure quality and freshness. 
• Seasoning food during preparation and cooking to maintain authentic flavour and consistency.
• Portioning food, placing it on plates, and adding gravies, sauces, and garnishes for presentation.
• Preparing food to meet special dietary requirements where required.
• Explaining and enforcing food safety, hygiene, and sanitation regulations.
• Ordering, receiving, storing, freezing, and preserving food supplies in temperature-controlled facilities as required.
• Participating in selecting, training and directing Kitchen hands as required.
• Ensure stock requirement schedules are ongoing and updated as needed to ensure efficient operations.
• Maintaining accurate food safety and food control plan records.
• Ensuring all work is carried out in accordance with workplace health and safety standards.
• Performing other lawful duties as reasonably required by the Head Chef or Management.

Qualification or Experience:

Level 4 qualification or at least 2 years of experience working with Indian cuisine in a restaurant.

If you fit the above criteria and this sounds like you, please click on apply now.