Chef/Sous Chef (Castlemaine)

Employer: KARINGAL VILLA PTY. LTD. T/A TANDOORI CUIZINE

Position: Chef / Sous Chef

Salary: $76,000 – $85,000 Plus Superannuation

Location: Castlemaine, VIC 3450

Mode: Full-Time

Experience: Minimum 2-3 years’ experience

Tandoori Cuizine has been proudly serving the Castlemaine community since 2017, offering an authentic Indian dining experience deeply rooted in flavour, tradition, and innovation. As one of the only Indian restaurants in the region, we deliver a diverse menu of classic and contemporary Indian cuisine—including vegetarian, non-vegetarian, and tandoori specialties—using high-quality ingredients and unwavering attention to food safety and presentation.

Driven by passion, consistency, and local connection, Tandoori Cuizine is dedicated to delighting every customer with mouth-watering dishes and continually evolving our offerings to match evolving tastes and seasonal produce.

Key Responsibilities:

• Plan, prepare, and cook authentic Indian dishes, including entrées, mains, tandoori items, and desserts, ensuring consistency in taste, presentation, and quality.

• Design and develop menu items and daily specials reflecting seasonal ingredients and customer preferences while maintaining cost efficiency.

• Supervise and coordinate kitchen staff to ensure smooth operations during service periods.

• Ensure all dishes are prepared according to recipes, portion control, and presentation standards.

• Check the freshness and quality of ingredients and monitor food storage and stock rotation.

• Manage kitchen inventory, conduct weekly stock checks, and place orders with suppliers in compliance with food safety standards.

• Maintain high standards of hygiene, cleanliness, and food safety in accordance with local health regulations.

• Train, mentor, and monitor junior kitchen staff in food preparation, cooking techniques, and hygiene practices.

• Plan and monitor the production and cooking schedule to ensure timely service during busy periods.

• Collaborate with management in planning menus for special events and functions.

• Inspect kitchen equipment for cleanliness and functionality, and ensure proper maintenance.

• Ensure compliance with Occupational Health & Safety (OH&S;) and Food Safety regulations at all times.

• Demonstrate expertise in preparing a wide range of Indian vegetarian and non-vegetarian dishes, tandoori breads, sauces, accompaniments, Indian-Chinese specialties, and snacks such as samosas, chaat, and puri.

To be successful in this role, you must have:

• Certificate IV in Commercial Cookery and Diploma of Hospitality Management or an equivalent qualification as a minimum requirement.

• Proven experience as a Chef or Sous Chef in a busy kitchen environment.

• Robust leadership, communication, and organizational skills.

• A high level of creativity and passion for delivering exceptional food experiences.

• The ability to work efficiently under pressure while maintaining attention to detail.

• A thorough understanding of OH&S; and Food Safety standards.

• A professional attitude, personal presentation, and commitment to maintaining kitchen cleanliness.

• Flexibility to work across days, nights, weekends, split shifts, and public holidays as required. Apply on Kit Job: kitjobau.com/job/3r28g1