Vinntara Pty Ltd
Location: Pulao Place Thomastown, Victoria
Position Type: Full-time 38 hours per week
Full Time Senior Cook
SALARY $70,000 - $80,000 + SUPERANNUATION
Position Summary:
The Cook at Pulao Place Thomastown is responsible for preparing and cooking high-quality South Indian dishes while ensuring consistent food quality, hygiene, and presentation standards. This role also involves assisting the Head Chef in menu planning, cooking, recipe development, and training junior kitchen staff. The Cook will contribute to the overall smooth operation of the kitchen and collaborate with the kitchen and front-of-house teams to provide an exceptional dining experience for customers.
Key Responsibilities:
1. Food Preparation & Cooking:
o Prepare and cook a variety of South Indian dishes, including dosas, Chole Bhatura, curries, biryanis, Indo Chinese and other regional specialties.
o Follow recipes and portion control standards to ensure consistency and quality in all food items.
o Cook dishes in a timely manner, ensuring that orders are completed according to customer expectations and restaurant standards.
o Ensure the correct use of spices, herbs, and other ingredients to maintain the authentic taste of South Indian cuisine.
2. Assist in Menu Planning & Recipe Development:
o Collaborate with the Head Chef in developing and updating the restaurant’s menu to incorporate new dishes, seasonal ingredients, and customer preferences.
o Assist in testing new recipes, adjusting for taste, presentation, and consistency.
o Provide input on food trends, seasonal specialties, and cost-effective ingredients for menu planning.
3. Training & Mentoring Junior Staff:
o Assist in training and supervising junior kitchen staff, ensuring they adhere to kitchen procedures, hygiene standards, and food safety regulations.
o Provide guidance on cooking techniques, portioning, and presentation to help junior staff improve their skills.
o Help foster a positive and collaborative kitchen environment, supporting the development of team members.
4. Catering & Event Food Preparation:
o Prepare special dishes and set menus for catering orders, private events, and large group bookings.
o Coordinate with the Head Chef to plan and execute event-specific menus, ensuring food is prepared in bulk while maintaining high standards of taste, quality, and presentation.
o Work efficiently to meet the demands of catering and event timelines, ensuring food is delivered on time and to the expected standard.
o Ensure that all dietary requirements for catering and event guests (e.g., vegetarian, gluten-free, etc.) are met.
5. Kitchen Operations & Food Safety:
o Maintain a clean, organised, and efficient kitchen, ensuring all cooking stations, equipment, and utensils are properly cleaned and stored.
o Follow all food safety protocols, including proper handling, storage, and sanitation of ingredients and food.
o Monitor kitchen stock levels and assist the Head Chef with inventory management and ordering supplies as required.
o Ensure kitchen equipment is properly maintained and report any maintenance issues.
6. Quality Control & Presentation:
o Ensure that all dishes are presented according to restaurant standards, with attention to detail in both taste and visual appeal.
o Maintain consistency in portion sizes, flavours, and overall quality of food prepared.
o Regularly assess the quality of food and suggest improvements or adjustments where necessary.
7. Health & Safety Compliance:
o Strictly follow all health, safety, and sanitation regulations to ensure a safe working environment for all kitchen staff.
o Ensure compliance with local food safety standards and regulations.
o Report any health or safety concerns to the Head Chef or Restaurant Manager promptly.
Key Requirements:
• Proven experience of 2 years as a cook or chef, preferably in a South Indian restaurant or with South Indian cuisine.
• Strong knowledge of South Indian food preparation, cooking techniques, and presentation standards.
• Experience in preparing food for catering or events, with the ability to scale up recipes and maintain quality.
• Ability to work efficiently in a fast-paced kitchen environment.
• Excellent organisational, time-management, and problem-solving skills.
• Strong understanding of food safety, hygiene, and kitchen best practices.
• Ability to collaborate and communicate effectively with the kitchen team and front-of-house staff.
• Passion for South Indian cuisine and commitment to delivering exceptional food experiences.
• Ability to train, mentor, and motivate junior staff members.
Desirable:
• Formal culinary qualifications or relevant certifications (Must have Certificate IV).
• Experience in menu development and recipe testing.
• Experience in managing or supervising kitchen staff.
• Knowledge of dietary restrictions and the ability to cater to special dietary requirements (e.g., vegetarian, gluten-free, etc.).
Please send your CV to [email protected]. We will consider applications with an attached resume sent to our email. Please include the job role title in your email.
Location: Pulao Place Thomastown, Victoria
Position Type: Full-time 38 hours per week
Full Time Senior Cook
SALARY $70,000 - $80,000 + SUPERANNUATION
Position Summary:
The Cook at Pulao Place Thomastown is responsible for preparing and cooking high-quality South Indian dishes while ensuring consistent food quality, hygiene, and presentation standards. This role also involves assisting the Head Chef in menu planning, cooking, recipe development, and training junior kitchen staff. The Cook will contribute to the overall smooth operation of the kitchen and collaborate with the kitchen and front-of-house teams to provide an exceptional dining experience for customers.
Key Responsibilities:
1. Food Preparation & Cooking:
o Prepare and cook a variety of South Indian dishes, including dosas, Chole Bhatura, curries, biryanis, Indo Chinese and other regional specialties.
o Follow recipes and portion control standards to ensure consistency and quality in all food items.
o Cook dishes in a timely manner, ensuring that orders are completed according to customer expectations and restaurant standards.
o Ensure the correct use of spices, herbs, and other ingredients to maintain the authentic taste of South Indian cuisine.
2. Assist in Menu Planning & Recipe Development:
o Collaborate with the Head Chef in developing and updating the restaurant’s menu to incorporate new dishes, seasonal ingredients, and customer preferences.
o Assist in testing new recipes, adjusting for taste, presentation, and consistency.
o Provide input on food trends, seasonal specialties, and cost-effective ingredients for menu planning.
3. Training & Mentoring Junior Staff:
o Assist in training and supervising junior kitchen staff, ensuring they adhere to kitchen procedures, hygiene standards, and food safety regulations.
o Provide guidance on cooking techniques, portioning, and presentation to help junior staff improve their skills.
o Help foster a positive and collaborative kitchen environment, supporting the development of team members.
4. Catering & Event Food Preparation:
o Prepare special dishes and set menus for catering orders, private events, and large group bookings.
o Coordinate with the Head Chef to plan and execute event-specific menus, ensuring food is prepared in bulk while maintaining high standards of taste, quality, and presentation.
o Work efficiently to meet the demands of catering and event timelines, ensuring food is delivered on time and to the expected standard.
o Ensure that all dietary requirements for catering and event guests (e.g., vegetarian, gluten-free, etc.) are met.
5. Kitchen Operations & Food Safety:
o Maintain a clean, organised, and efficient kitchen, ensuring all cooking stations, equipment, and utensils are properly cleaned and stored.
o Follow all food safety protocols, including proper handling, storage, and sanitation of ingredients and food.
o Monitor kitchen stock levels and assist the Head Chef with inventory management and ordering supplies as required.
o Ensure kitchen equipment is properly maintained and report any maintenance issues.
6. Quality Control & Presentation:
o Ensure that all dishes are presented according to restaurant standards, with attention to detail in both taste and visual appeal.
o Maintain consistency in portion sizes, flavours, and overall quality of food prepared.
o Regularly assess the quality of food and suggest improvements or adjustments where necessary.
7. Health & Safety Compliance:
o Strictly follow all health, safety, and sanitation regulations to ensure a safe working environment for all kitchen staff.
o Ensure compliance with local food safety standards and regulations.
o Report any health or safety concerns to the Head Chef or Restaurant Manager promptly.
Key Requirements:
• Proven experience of 2 years as a cook or chef, preferably in a South Indian restaurant or with South Indian cuisine.
• Strong knowledge of South Indian food preparation, cooking techniques, and presentation standards.
• Experience in preparing food for catering or events, with the ability to scale up recipes and maintain quality.
• Ability to work efficiently in a fast-paced kitchen environment.
• Excellent organisational, time-management, and problem-solving skills.
• Strong understanding of food safety, hygiene, and kitchen best practices.
• Ability to collaborate and communicate effectively with the kitchen team and front-of-house staff.
• Passion for South Indian cuisine and commitment to delivering exceptional food experiences.
• Ability to train, mentor, and motivate junior staff members.
Desirable:
• Formal culinary qualifications or relevant certifications (Must have Certificate IV).
• Experience in menu development and recipe testing.
• Experience in managing or supervising kitchen staff.
• Knowledge of dietary restrictions and the ability to cater to special dietary requirements (e.g., vegetarian, gluten-free, etc.).
Please send your CV to [email protected]. We will consider applications with an attached resume sent to our email. Please include the job role title in your email.
