Chef (Goulburn)

About Us Mr Curry Indian Restaurant is an established and much-loved dining destination in Goulburn, NSW, serving authentic North Indian and South Indian cuisine to the local community and travellers along the Hume Highway. Our kitchen is built around traditional cooking techniques – tandoor, dum, tawa and slow-simmered curries – using fresh produce, hand-blended masalas and time-honoured family recipes. We pride ourselves on consistency, hospitality and authenticity. Our menu spans classic curries, biryanis, tandoori specialities, dosas, breads and regional vegetarian dishes, complemented by seasonal specials. We are looking for a passionate and experienced Chef to join our kitchen team and help us continue delivering an exceptional Indian dining experience. The Role As Chef, you will be responsible for the day-to-day preparation, cooking and presentation of authentic Indian dishes across our à la carte menu, takeaway service and functions. You will work closely with the owner and kitchen team to maintain the high quality, flavour and consistency our customers expect, while also contributing ideas for current dishes and seasonal specials. Key Duties and Responsibilities
- Plan and develop menus in consultation with the owner, including à la carte, takeaway, banquet and seasonal/festival menus reflective of authentic Indian cuisine.
- Estimate food and labour costs and assist with ordering of ingredients, spices and supplies from approved suppliers.
- Monitor the quality of dishes at all stages of preparation and presentation to ensure consistency, authenticity and adherence to recipe standards.
- Prepare, season and cook a full range of Indian dishes, including North Indian curries (butter chicken, rogan josh, lamb korma, dal makhani), South Indian specialities (dosas, uttapams, sambhar), biryanis, tandoori items (tikkas, kebabs, naans, rotis), vegetarian and vegan dishes, chutneys, raitas and desserts.
- Operate and maintain the tandoor oven safely and efficiently, including managing temperatures, marination times and timing of breads and meats.
- Hand-blend and prepare masalas, spice mixes, marinades and sauces from scratch in accordance with traditional recipes.
- Discuss food preparation issues with the owner, dietitians and customers, including advising on allergens, dietary requirements (gluten-free, vegan, Jain, halal) and spice levels.
- Demonstrate techniques and advise on cooking procedures to junior kitchen staff and apprentices, providing on-the-job training and supervision.
- Prepare and cook food to order during service, plate dishes to presentation standard and coordinate timing with front-of-house staff.
- Explain and enforce hygiene regulations and food safety procedures in line with the NSW Food Act 2003 and Food Standards Code, including HACCP principles, temperature control, cross-contamination prevention and cleaning schedules.
- Select, train and roster kitchen staff in conjunction with the owner, and may have responsibility for kitchen operations during shifts in the absence of senior staff.
- Maintain stock levels, conduct regular stocktakes and minimise wastage through effective portion control and storage practices. Technical Skills
- Formal qualification at AQF Certificate III or higher in Commercial Cookery with two years of relevant experience
- Demonstrated experience preparing authentic North Indian and/or South Indian cuisine in a commercial restaurant environment.
- Strong knowledge of Indian spices, masalas, marinades and traditional cooking techniques (dum, bhuna, tadka, slow-cooking, tawa).
- Sound understanding of food safety, hygiene and HACCP principles. Pay: $78,000.00 – $80,000.00 per year Work Location: In person Apply on Kit Job: kitjobau.com/job/3qki3s