The Client
Chatora Indian Restaurant situated in Geelong in Victoria is a modern North Indian restaurant. Renowned for its friendly staff, the venue offers a range of modern and authentic north Indian dishes, catering to various tastes and dietary preferences.
They are currently looking for a Chef to join their team.
The Role
You will have the opportunity to work in a truly dynamic team with the chance to display your creativity in the dishes that you create.
This is a full time role with an annual salary set at $74,000 plus superannuation and will be based in Geelong
Duties will include:
Plan, direct, and supervise the food preparation and cooking activities
Determine how food should be presented, and create decorative food displays
Determine production schedules & staff requirements necessary to ensure delivery of services
Estimate amounts and costs of required supplies, such as food and ingredients
Inspect supplies, equipment, and work areas to ensure conformance to established standards
Instruct cooks and other workers in the preparation, cooking, garnishing & presentation of food
Monitor sanitation practices to ensure that employees follow standards and regulations
Order or requisition food and other supplies needed to ensure efficient operation
Analyse recipes to assign prices to menu items, based on food, labour, and overhead costs
Arrange for equipment purchases and repairs
Meet with sales representatives in order to negotiate prices and order supplies
Prepared and cook food of all types, either on a regular basis or for special guests or functions
Supervise and coordinate activities of cooks and workers engaged in food preparation
Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers
Check the quality of raw and cooked food products to ensure that standards are met
Check the quantity and quality of received products
Demonstrate new cooking techniques and equipment to staff
Record production and operational data on specified forms
Requirements
Relevant qualifications in cookery or hospitality and tourism
Minimum 2-3 years of experience as a Chef
Must know how and have at least 2 years’ experience in a commercial kitchen
At least 2-3 years’ experience of menu planning and new dish planning
At least 2-3 years’ experience cooking with the Tandoor oven
Must know how to make popular Indian sauces and Tandoori rubs from scratch
Food Handler's certification or equivalent is a plus
Experience and knowledge in North Indian cuisine
Proven knowledge of various cooking techniques and cuisines
Ability to work well as part of a team and communicate effectively
Strong attention to detail and a passion for creating exceptional dishes.
Passion for great food and presentation
Understanding of, and commitment to, food safety
Experience in kitchen operations and in managing a team
Experience in training kitchen staff
Ability to work well under pressure
Goods ordering and menu costing
Stock control and wastage minimization
Chatora Indian Restaurant situated in Geelong in Victoria is a modern North Indian restaurant. Renowned for its friendly staff, the venue offers a range of modern and authentic north Indian dishes, catering to various tastes and dietary preferences.
They are currently looking for a Chef to join their team.
The Role
You will have the opportunity to work in a truly dynamic team with the chance to display your creativity in the dishes that you create.
This is a full time role with an annual salary set at $74,000 plus superannuation and will be based in Geelong
Duties will include:
Plan, direct, and supervise the food preparation and cooking activities
Determine how food should be presented, and create decorative food displays
Determine production schedules & staff requirements necessary to ensure delivery of services
Estimate amounts and costs of required supplies, such as food and ingredients
Inspect supplies, equipment, and work areas to ensure conformance to established standards
Instruct cooks and other workers in the preparation, cooking, garnishing & presentation of food
Monitor sanitation practices to ensure that employees follow standards and regulations
Order or requisition food and other supplies needed to ensure efficient operation
Analyse recipes to assign prices to menu items, based on food, labour, and overhead costs
Arrange for equipment purchases and repairs
Meet with sales representatives in order to negotiate prices and order supplies
Prepared and cook food of all types, either on a regular basis or for special guests or functions
Supervise and coordinate activities of cooks and workers engaged in food preparation
Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers
Check the quality of raw and cooked food products to ensure that standards are met
Check the quantity and quality of received products
Demonstrate new cooking techniques and equipment to staff
Record production and operational data on specified forms
Requirements
Relevant qualifications in cookery or hospitality and tourism
Minimum 2-3 years of experience as a Chef
Must know how and have at least 2 years’ experience in a commercial kitchen
At least 2-3 years’ experience of menu planning and new dish planning
At least 2-3 years’ experience cooking with the Tandoor oven
Must know how to make popular Indian sauces and Tandoori rubs from scratch
Food Handler's certification or equivalent is a plus
Experience and knowledge in North Indian cuisine
Proven knowledge of various cooking techniques and cuisines
Ability to work well as part of a team and communicate effectively
Strong attention to detail and a passion for creating exceptional dishes.
Passion for great food and presentation
Understanding of, and commitment to, food safety
Experience in kitchen operations and in managing a team
Experience in training kitchen staff
Ability to work well under pressure
Goods ordering and menu costing
Stock control and wastage minimization
