Our reputable client, Clove Chill & Grill, is a popular Indian restaurant located at Taylors Hill, Victoria, known for its authentic and flavorful Indian cuisine. They are currently seeking a talented Chef to join their dynamic kitchen team and contribute to maintaining the exceptional standards of their well-loved menu. With a reputation for delivering high-quality dishes that combine traditional Indian flavours with modern culinary techniques, Clove Chill & Grill offers a warm and inviting dining experience for its guests. The Chef is expected to plan and organise the preparation and cooking of food in dining and catering establishments.
The annual salary for this job is $72,000 – $76,000 plus superannuation.
Responsibilities:
• Develop and design menus, accurately estimate food and labour costs, and source necessary ingredients and supplies.
• Ensure high-quality standards are maintained throughout all stages of food preparation and presentation.
• Collaborate with Managers, Dietitians, and both kitchen and waiting staff to resolve any concerns regarding food preparation.
• Instruct and demonstrate cooking techniques, ensuring adherence to culinary procedures.
• Prepare and cook a wide range of dishes, with an emphasis on authentic Indian cuisine.
• Enforce strict hygiene and safety standards in compliance with industry regulations.
• Participate in the hiring, training, and development of kitchen staff.
• Oversee the freezing, storage, and preservation of food to maintain freshness and minimise waste.
• Manage portion control and minimise food wastage to optimise kitchen efficiency.
• Monitor kitchen inventory and manage stock levels to ensure timely reordering of ingredients.
• Adapt and create new recipes to keep the menu fresh and appealing to customers.
Qualifications:
• Must have at least one (1) year of relevant work experience.
• Should hold a Diploma in Hospitality Management and Certificate IV in Commercial Cookery.
• Demonstrate a passion for great food and presentation.
• Must have a strong understanding of traditional Indian cooking techniques, including tandoori methods.
• Possess strong knowledge of safe food handling practices and hygiene standards.
• Should have the ability to understand and cater to customer preferences.
The annual salary for this job is $72,000 – $76,000 plus superannuation.
Responsibilities:
• Develop and design menus, accurately estimate food and labour costs, and source necessary ingredients and supplies.
• Ensure high-quality standards are maintained throughout all stages of food preparation and presentation.
• Collaborate with Managers, Dietitians, and both kitchen and waiting staff to resolve any concerns regarding food preparation.
• Instruct and demonstrate cooking techniques, ensuring adherence to culinary procedures.
• Prepare and cook a wide range of dishes, with an emphasis on authentic Indian cuisine.
• Enforce strict hygiene and safety standards in compliance with industry regulations.
• Participate in the hiring, training, and development of kitchen staff.
• Oversee the freezing, storage, and preservation of food to maintain freshness and minimise waste.
• Manage portion control and minimise food wastage to optimise kitchen efficiency.
• Monitor kitchen inventory and manage stock levels to ensure timely reordering of ingredients.
• Adapt and create new recipes to keep the menu fresh and appealing to customers.
Qualifications:
• Must have at least one (1) year of relevant work experience.
• Should hold a Diploma in Hospitality Management and Certificate IV in Commercial Cookery.
• Demonstrate a passion for great food and presentation.
• Must have a strong understanding of traditional Indian cooking techniques, including tandoori methods.
• Possess strong knowledge of safe food handling practices and hygiene standards.
• Should have the ability to understand and cater to customer preferences.
