Job Title: Chef
Entity Name: SEHAJ FOOD CO PTY LTD
ABN: 17 675 220 292
Location: Dubbo, NSW
Sehaj Food Co Pty Ltd, trading as “Zaika Indian Kitchen “ is an Indian restaurant, located in Dubbo NSW, proud to bring the authentic and finest flavors of Indian Food to customers by attaining trust of customers. Delivering authentic taste close to home and sticking to the rule of "No Artificial colors used in any food item" our Indian restaurant menu includes widespread options like chicken 65, murgh chicken, chicken tikka lababdar, mutton chaap, chicken chaap, zaikedar dum biryani, dal makhani, malai kofta, kadhai paneer, and many other delectable food options.
The restaurant is fully air conditioned with ample and comfortable seating arrangements,priding ourselves on our passion for crafting unforgettable dining experiences, where every moment is infused with the rich flavors of Indian cuisine.
We are seeking an experienced and talented chef to join our team.
In your role as Chef you will be expected to perform the following duties and responsibilities
Oversee overall kitchen operations
Create and regularly review menus taking into seasonality, local tastes, cultural influences and trends ensuring freshness and flavour
Calculate the cost of each ingredient used and the labour cost involved in preparing each recipe and determine the price of each dish for profit optimisation
Coordinate with the Restaurant Manager to suggest and implement improvements for enhancing food quality and service standards
Order food supplies from the vendors to meet demand and maintain appropriate inventory management practices
Oversee in addition to prepare and cook food involving a range of cooking methods like currying, grilling and barbecuing, tempering (tadka), deep frying, steaming, stir frying, roasting, pressure cooking, tandoori cooking, fermentation etc.
Monitor and oversee the procedure of preparing and cooking food from start to end and maintain the quality of ingredients and consistency of finished dishes in line with business and customer expectations, resolving issues as they arise.
Address special dietary requests and allergies with thorough attention to detail and care.
Supervise and guide the curry and tandoor cook.
Provide guidance and support to kitchen staff members and imparting knowledge of Indian culinary techniques, recipe execution, quality control practices, waste management practices, menu execution, team work, kitchen protocols, procedures, discuss and resolve any issues which arise during food preparation.
Liaise with Restaurant Manager with regard to food cost analysis, customer feedback and staff scheduling
Communicate effectively with wait staff to ensure order accuracy, timing and coordination, food presentation, menu specials and addressing any concerns raised relating to customer feedback to deliver an outstanding guest experience
Ensure proper utilisation of techniques for freezing various ingredients like meats, vegetables, and sauces to maintain the quality and freshness of food.
Oversee in addition to preserve food by using various techniques such as refrigeration, freezing, canning and bottling, drying, vacuum sealing, pickling, fermentation etc.
Interview, train and recruit kitchen staff by considering factors such as experience, culinary skills, work ethics and cultural fit.
Train and supervise kitchen staff, ensuring they adhere to standards operating procedures, FIFO principles, OH&S principles whilst ensure the restaurant kitchen remains clean and well organised consistently with relevant procedures
Ensure smooth operations by routinely inspecting kitchen equipment to ensure optimal condition, function and safety
Design the layout of the kitchen and organises workstations to optimise the flow of food preparation.
SKILLS & EXPERIENCE
Qualifications:
Relevant Tertiary qualification (or equivalent industry experience)
Experience:
Minimum 2 years’ relevant industry experience
Successful candidate must have:Excellent communication skills
Ability to work in a fast-paced environment
Good Time management skills
Work authorisation or permission to work unrestricted in Australia
Leadership abilities and experience
Commitment to hygiene, food safety and work health & safety
Ability to work under tight deadlines and high pressure
Job Type: Full-time and permanent
Hours: 38 hours per week
Salary: Minimum AUD$73,000 plus superannuation
If you believe you are the right fit for the role, please apply.
Entity Name: SEHAJ FOOD CO PTY LTD
ABN: 17 675 220 292
Location: Dubbo, NSW
Sehaj Food Co Pty Ltd, trading as “Zaika Indian Kitchen “ is an Indian restaurant, located in Dubbo NSW, proud to bring the authentic and finest flavors of Indian Food to customers by attaining trust of customers. Delivering authentic taste close to home and sticking to the rule of "No Artificial colors used in any food item" our Indian restaurant menu includes widespread options like chicken 65, murgh chicken, chicken tikka lababdar, mutton chaap, chicken chaap, zaikedar dum biryani, dal makhani, malai kofta, kadhai paneer, and many other delectable food options.
The restaurant is fully air conditioned with ample and comfortable seating arrangements,priding ourselves on our passion for crafting unforgettable dining experiences, where every moment is infused with the rich flavors of Indian cuisine.
We are seeking an experienced and talented chef to join our team.
In your role as Chef you will be expected to perform the following duties and responsibilities
Oversee overall kitchen operations
Create and regularly review menus taking into seasonality, local tastes, cultural influences and trends ensuring freshness and flavour
Calculate the cost of each ingredient used and the labour cost involved in preparing each recipe and determine the price of each dish for profit optimisation
Coordinate with the Restaurant Manager to suggest and implement improvements for enhancing food quality and service standards
Order food supplies from the vendors to meet demand and maintain appropriate inventory management practices
Oversee in addition to prepare and cook food involving a range of cooking methods like currying, grilling and barbecuing, tempering (tadka), deep frying, steaming, stir frying, roasting, pressure cooking, tandoori cooking, fermentation etc.
Monitor and oversee the procedure of preparing and cooking food from start to end and maintain the quality of ingredients and consistency of finished dishes in line with business and customer expectations, resolving issues as they arise.
Address special dietary requests and allergies with thorough attention to detail and care.
Supervise and guide the curry and tandoor cook.
Provide guidance and support to kitchen staff members and imparting knowledge of Indian culinary techniques, recipe execution, quality control practices, waste management practices, menu execution, team work, kitchen protocols, procedures, discuss and resolve any issues which arise during food preparation.
Liaise with Restaurant Manager with regard to food cost analysis, customer feedback and staff scheduling
Communicate effectively with wait staff to ensure order accuracy, timing and coordination, food presentation, menu specials and addressing any concerns raised relating to customer feedback to deliver an outstanding guest experience
Ensure proper utilisation of techniques for freezing various ingredients like meats, vegetables, and sauces to maintain the quality and freshness of food.
Oversee in addition to preserve food by using various techniques such as refrigeration, freezing, canning and bottling, drying, vacuum sealing, pickling, fermentation etc.
Interview, train and recruit kitchen staff by considering factors such as experience, culinary skills, work ethics and cultural fit.
Train and supervise kitchen staff, ensuring they adhere to standards operating procedures, FIFO principles, OH&S principles whilst ensure the restaurant kitchen remains clean and well organised consistently with relevant procedures
Ensure smooth operations by routinely inspecting kitchen equipment to ensure optimal condition, function and safety
Design the layout of the kitchen and organises workstations to optimise the flow of food preparation.
SKILLS & EXPERIENCE
Qualifications:
Relevant Tertiary qualification (or equivalent industry experience)
Experience:
Minimum 2 years’ relevant industry experience
Successful candidate must have:Excellent communication skills
Ability to work in a fast-paced environment
Good Time management skills
Work authorisation or permission to work unrestricted in Australia
Leadership abilities and experience
Commitment to hygiene, food safety and work health & safety
Ability to work under tight deadlines and high pressure
Job Type: Full-time and permanent
Hours: 38 hours per week
Salary: Minimum AUD$73,000 plus superannuation
If you believe you are the right fit for the role, please apply.
