Indian Curry Chef/Cook, Tandoori Chef/Cook and Indian Cuisine Chef/Cook (sous) 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 of $70,000-$80,000 depending on experience.
For overseas candidates, you must have skill assessment and 5.5 or 6 in each module in IELTS.
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 affect 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 the 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 and desserts as and when required. Qualifications required: Diploma of Commercial Cookery or Hospitality plus 2 years experience.
Tandoori Cook - KEY TASKS Operating a traditional tandoor oven, cooking such items as meat and breads. Preparing curries, sauces and desserts as per standard and style set by the Head Chef(s). Regulating temperatures of tandoor, ovens, grills, burners/pans and other cooking equipment. 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. Qualifications required: Certificate III in Commercial Cookery plus 2 years experience.
Indian Cuisine Chef (sous) - 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 affect 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 the highest possible standards. Be responsible for the supervision and training of the junior kitchen staff. Deal with food complaints efficiently. Demonstrate strong organisational skills. Qualifications required: 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: $70,000.00 – $80,000.00 per year
Benefits: Visa sponsorship Schedule: 8 hour shift Experience: Kitchen: 2 years (Required) Work Authorisation: Australia (Preferred) Work Location: In person
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