We are an Indian restaurant with multiple venues and are looking to expand. We are looking for 2x Executive/Head Chef full time/permanent positions to manage our kitchen team of sous/commis chefs and kitchen hands/dhishies. Suitable candidates will be offered visa sponsorship. Interstate & international candidates welcome; suitable relocation packages available for the ideal candidate.
As an ideal candidate, you will come up with North Indian and South Indian recipes and help kitchen team standardize them. In addition to that, you will also perform the following duties as required:
1. Initial and ongoing kitchen & workflow setup and improvements;
2. Recipe management and food cost control; Champion quality and food safety compliance in the kitchen;
3. Manage curry, wok, tandoor and cleaning stations with other sous chefs, kitchen hands and cleaning staff;
4. Ongoing stock management and ordering;
5. Segregation of kitchen duties;
6. Kitchen staff task assignment and management;
7. Manage food wastage to optimum levels;
8. Coach and mentor junior kitchen staff;
9. Work with management in procuring, provisioning and maintaining kitchen equipment, cookware & smallware - Initial and ongoing;
10. Work with management in recruiting kitchen staff conducive to a positive kitchen culture;
11. Work with management in establishing and maintaining a positive kitchen staff morale;
12. Use software, tools and techniques made available to increase staff productivity, manage and control costs/wastage and produce management reports;
We may also assign you other duties, where reasonable for your position, training and experience.
As an ideal candidate, you will come up with North Indian and South Indian recipes and help kitchen team standardize them. In addition to that, you will also perform the following duties as required:
1. Initial and ongoing kitchen & workflow setup and improvements;
2. Recipe management and food cost control; Champion quality and food safety compliance in the kitchen;
3. Manage curry, wok, tandoor and cleaning stations with other sous chefs, kitchen hands and cleaning staff;
4. Ongoing stock management and ordering;
5. Segregation of kitchen duties;
6. Kitchen staff task assignment and management;
7. Manage food wastage to optimum levels;
8. Coach and mentor junior kitchen staff;
9. Work with management in procuring, provisioning and maintaining kitchen equipment, cookware & smallware - Initial and ongoing;
10. Work with management in recruiting kitchen staff conducive to a positive kitchen culture;
11. Work with management in establishing and maintaining a positive kitchen staff morale;
12. Use software, tools and techniques made available to increase staff productivity, manage and control costs/wastage and produce management reports;
We may also assign you other duties, where reasonable for your position, training and experience.
