Billus Bellla Vista Indian Restaurant features mesmerising the heritage of India and its Authentic North Indian Cuisine. The sharing style menu features a vast selection of North Indian specialities.
We are looking for a Chef with hand on experience in "North Indian Cuisine". The duties would include the following:
Cooking great quality food to meet customer's expectations. Proficiency in making a variety of North Indian Food.
Adjust and customize menu as required to meet customer's preference, dietary requirements, improve restaurant profile & reputation in great food variety, taste & quality.
Ordering and dealing with suppliers.
Menu Costing, planning and implementation.
Monthly stock-takes.
Manage the kitchen premises so it is in clean and hygienic condition using environmentally sustainable procedures.
Lead in regulatory compliance including implementing occupational health & safety procedures to create safe working environment for staff, customers and public.
Lead & direct health inspections and documentations.
Take a leadership role in recruitment, training and development of all kitchen staff.
Exceeding all set standards and expectations with any challenge undertaken.
Set standards and lead by example in staff motivation and constructive goal setting for all personnel.
The Applicants must have a minimum of 3 Years of Full Time Experience in Authentic Indian Cuisine and Qualifications.
Required Qualification:
Equivalent to Cert III and IV in Commercial Cookery and Diploma of Hospitality.
A Skills Assessment is required if applying as an Overseas Candidate.
We are looking for a Chef with hand on experience in "North Indian Cuisine". The duties would include the following:
Cooking great quality food to meet customer's expectations. Proficiency in making a variety of North Indian Food.
Adjust and customize menu as required to meet customer's preference, dietary requirements, improve restaurant profile & reputation in great food variety, taste & quality.
Ordering and dealing with suppliers.
Menu Costing, planning and implementation.
Monthly stock-takes.
Manage the kitchen premises so it is in clean and hygienic condition using environmentally sustainable procedures.
Lead in regulatory compliance including implementing occupational health & safety procedures to create safe working environment for staff, customers and public.
Lead & direct health inspections and documentations.
Take a leadership role in recruitment, training and development of all kitchen staff.
Exceeding all set standards and expectations with any challenge undertaken.
Set standards and lead by example in staff motivation and constructive goal setting for all personnel.
The Applicants must have a minimum of 3 Years of Full Time Experience in Authentic Indian Cuisine and Qualifications.
Required Qualification:
Equivalent to Cert III and IV in Commercial Cookery and Diploma of Hospitality.
A Skills Assessment is required if applying as an Overseas Candidate.
