Our esteemed client, D'Tandoor Restaurant, located at Hawthorn, Victoria, is seeking a full-time Chef to join their team. D'Tandoor Restaurant is a reputable dining venue known for its authentic Indian cuisine, offering a rich menu that celebrates traditional flavours with a modern touch. Guided by the values of delivering a friendly and professional experience, the team is committed to bringing customers’ visions to life and creating memorable dining experiences. The Chef will be responsible for planning and overseeing the preparation and cooking of food, ensuring the highest standards of quality and taste are maintained in both dining and catering services.
The annual salary for this job is $72,000 – $76,000 plus superannuation.
Responsibilities:
• Plan menus, estimate food and labour costs, and procure necessary food supplies.
• Oversee the quality of dishes throughout all stages of preparation and presentation.
• Collaborate with Managers, Dietitians, and kitchen and waiting staff to address food preparation concerns.
• Demonstrate cooking techniques and guide culinary procedures.
• Prepare and cook a variety of dishes, with a focus on authentic Indian cuisine.
• Ensure compliance with and enforce hygiene and safety regulations.
• May be involved in the selection and training of kitchen staff.
• May handle the freezing and preservation of food items.
• Develop and introduce new menu items to reflect seasonal ingredients and customer preferences.
• Maintain inventory levels, ensuring fresh and high-quality ingredients are always available.
• Supervise and manage kitchen staff to ensure smooth and efficient kitchen operations.
Qualifications:
• Must have at least two (2) years 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.
• Can prepare dishes quickly and efficiently, especially during busy hours.
The annual salary for this job is $72,000 – $76,000 plus superannuation.
Responsibilities:
• Plan menus, estimate food and labour costs, and procure necessary food supplies.
• Oversee the quality of dishes throughout all stages of preparation and presentation.
• Collaborate with Managers, Dietitians, and kitchen and waiting staff to address food preparation concerns.
• Demonstrate cooking techniques and guide culinary procedures.
• Prepare and cook a variety of dishes, with a focus on authentic Indian cuisine.
• Ensure compliance with and enforce hygiene and safety regulations.
• May be involved in the selection and training of kitchen staff.
• May handle the freezing and preservation of food items.
• Develop and introduce new menu items to reflect seasonal ingredients and customer preferences.
• Maintain inventory levels, ensuring fresh and high-quality ingredients are always available.
• Supervise and manage kitchen staff to ensure smooth and efficient kitchen operations.
Qualifications:
• Must have at least two (2) years 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.
• Can prepare dishes quickly and efficiently, especially during busy hours.
