POSITION: Chef
TYPE: Full-time
EMPLOYER: Desi Adda
LOCATION: Melbourne VIC
SALARY: $75,000 P/A
COMPANY OVERVIEW:
Desi Adda is an authentic Indian restaurant located in the heart of Melbourne, VIC. We celebrate the diverse and rich flavors of Indian cuisine, offering our customers a unique culinary journey through India’s vibrant street food culture. Our commitment to quality and exceptional service sets us apart, creating memorable dining experiences for our guests.
POSITION SUMMARY:
As a Chef at Desi Adda, you will play a vital role in curating our menu, ensuring the highest quality standards, and delivering authentic Indian dishes. You will be responsible for menu planning, estimating food and labor costs, and managing kitchen operations. This role requires a creative and experienced chef who can uphold Desi Adda’s reputation for exceptional food quality while maintaining operational efficiency and adhering to food safety regulations.
KEY RESPONSIBILITIES:
1. Menu Development and Planning:
Design and create menu offerings based on seasonal ingredients, customer preferences, and dietary requirements.
Develop special menus for events, holidays, and special dietary needs.
Estimate ingredient and labor costs to ensure profitability while maintaining high-quality standards.
Innovate and experiment with new dishes, integrating current culinary trends to keep the menu fresh and exciting.
2. Ingredient Sourcing and Inventory Management:
Source high-quality, fresh ingredients from approved suppliers to maintain consistency and taste.
Manage inventory by ordering supplies, receiving deliveries, and minimizing waste through proper storage and preservation techniques.
Regularly monitor stock levels and adjust orders to ensure availability of essential ingredients.
3. Food Preparation and Cooking:
Prepare and cook dishes according to standardized recipes, ensuring consistency in taste, appearance, and portion size.
Maintain high efficiency in the kitchen during peak service hours, ensuring timely preparation and delivery of orders.
Uphold Desi Adda’s culinary standards, ensuring each dish meets customer expectations.
4. Quality Control and Presentation:
Monitor the presentation of each dish, ensuring it meets the restaurant’s visual and taste standards.
Conduct quality checks throughout the cooking process to maintain high-quality food output.
Adjust recipes as needed to enhance flavor, presentation, and overall customer satisfaction.
5. Kitchen Staff Supervision and Training:
Train and supervise kitchen staff, including sous chefs, line cooks, and kitchen assistants.
Oversee staff compliance with kitchen policies, safety protocols, and sanitation standards.
Coordinate effectively with team members to ensure efficient kitchen operations.
6. Health, Safety, and Sanitation Compliance:
Enforce hygiene, health, and safety standards in accordance with food safety regulations.
Conduct regular sanitation checks and address any non-compliance issues immediately.
Ensure all staff members are trained in food safety and hygiene protocols to prevent food contamination.
7. Customer Interaction:
Engage with customers when required to gather feedback and accommodate special requests.
Address any customer complaints regarding food preparation or presentation in a professional manner.
8. Collaboration with Management and Service Staff:
Work closely with front-of-house staff to ensure smooth kitchen operations and timely service.
Communicate with management on inventory needs, menu updates, and staffing requirements.
Participate in regular meetings to discuss kitchen performance, menu enhancements, and operational improvements.
9. Administrative Duties:
Maintain accurate records of recipes, inventory, and kitchen activities for analysis and reporting purposes.
Document any incidents or maintenance needs for kitchen equipment and ensure timely repairs.
10. Adapting to Culinary Trends:
Stay updated on the latest culinary trends and integrate new cooking techniques or ingredients as appropriate.
Continuously explore new dishes and ideas to enhance the menu and provide a dynamic dining experience.
REQUIREMENTS:
Australian citizens and permanent residents are encouraged to apply.
Certificate IV in Commercial Cookery or equivalent qualification.
Minimum of 1 year of experience as a Chef, preferably in an Indian cuisine setting.
Strong culinary skills with a deep understanding of Indian spices, ingredients, and cooking techniques.
Proven experience in menu planning, cost estimation, and inventory management.
Excellent leadership and team management abilities.
Strong knowledge of food safety regulations and best practices.
Effective communication and problem-solving skills.
HOW TO APPLY:
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted.
TYPE: Full-time
EMPLOYER: Desi Adda
LOCATION: Melbourne VIC
SALARY: $75,000 P/A
COMPANY OVERVIEW:
Desi Adda is an authentic Indian restaurant located in the heart of Melbourne, VIC. We celebrate the diverse and rich flavors of Indian cuisine, offering our customers a unique culinary journey through India’s vibrant street food culture. Our commitment to quality and exceptional service sets us apart, creating memorable dining experiences for our guests.
POSITION SUMMARY:
As a Chef at Desi Adda, you will play a vital role in curating our menu, ensuring the highest quality standards, and delivering authentic Indian dishes. You will be responsible for menu planning, estimating food and labor costs, and managing kitchen operations. This role requires a creative and experienced chef who can uphold Desi Adda’s reputation for exceptional food quality while maintaining operational efficiency and adhering to food safety regulations.
KEY RESPONSIBILITIES:
1. Menu Development and Planning:
Design and create menu offerings based on seasonal ingredients, customer preferences, and dietary requirements.
Develop special menus for events, holidays, and special dietary needs.
Estimate ingredient and labor costs to ensure profitability while maintaining high-quality standards.
Innovate and experiment with new dishes, integrating current culinary trends to keep the menu fresh and exciting.
2. Ingredient Sourcing and Inventory Management:
Source high-quality, fresh ingredients from approved suppliers to maintain consistency and taste.
Manage inventory by ordering supplies, receiving deliveries, and minimizing waste through proper storage and preservation techniques.
Regularly monitor stock levels and adjust orders to ensure availability of essential ingredients.
3. Food Preparation and Cooking:
Prepare and cook dishes according to standardized recipes, ensuring consistency in taste, appearance, and portion size.
Maintain high efficiency in the kitchen during peak service hours, ensuring timely preparation and delivery of orders.
Uphold Desi Adda’s culinary standards, ensuring each dish meets customer expectations.
4. Quality Control and Presentation:
Monitor the presentation of each dish, ensuring it meets the restaurant’s visual and taste standards.
Conduct quality checks throughout the cooking process to maintain high-quality food output.
Adjust recipes as needed to enhance flavor, presentation, and overall customer satisfaction.
5. Kitchen Staff Supervision and Training:
Train and supervise kitchen staff, including sous chefs, line cooks, and kitchen assistants.
Oversee staff compliance with kitchen policies, safety protocols, and sanitation standards.
Coordinate effectively with team members to ensure efficient kitchen operations.
6. Health, Safety, and Sanitation Compliance:
Enforce hygiene, health, and safety standards in accordance with food safety regulations.
Conduct regular sanitation checks and address any non-compliance issues immediately.
Ensure all staff members are trained in food safety and hygiene protocols to prevent food contamination.
7. Customer Interaction:
Engage with customers when required to gather feedback and accommodate special requests.
Address any customer complaints regarding food preparation or presentation in a professional manner.
8. Collaboration with Management and Service Staff:
Work closely with front-of-house staff to ensure smooth kitchen operations and timely service.
Communicate with management on inventory needs, menu updates, and staffing requirements.
Participate in regular meetings to discuss kitchen performance, menu enhancements, and operational improvements.
9. Administrative Duties:
Maintain accurate records of recipes, inventory, and kitchen activities for analysis and reporting purposes.
Document any incidents or maintenance needs for kitchen equipment and ensure timely repairs.
10. Adapting to Culinary Trends:
Stay updated on the latest culinary trends and integrate new cooking techniques or ingredients as appropriate.
Continuously explore new dishes and ideas to enhance the menu and provide a dynamic dining experience.
REQUIREMENTS:
Australian citizens and permanent residents are encouraged to apply.
Certificate IV in Commercial Cookery or equivalent qualification.
Minimum of 1 year of experience as a Chef, preferably in an Indian cuisine setting.
Strong culinary skills with a deep understanding of Indian spices, ingredients, and cooking techniques.
Proven experience in menu planning, cost estimation, and inventory management.
Excellent leadership and team management abilities.
Strong knowledge of food safety regulations and best practices.
Effective communication and problem-solving skills.
HOW TO APPLY:
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted.
