Chef - Indian Cuisine Chef, Harrington Park Sydney NSW

Job Title: Chef
Salary: $75000 to $85000
Location: 1A, Stewart Street, Harrington Park, Sydney, NSW 2567
Employer name:
ARG FUTURE INVESTMENT PTY. LTD. T/as The Royal Indian Curry House

Social/Website: https://royalcurryhouse.com.au/
Hours per week: 38 hours

DESCRIPTION OF BUSINESS:
Our business is ARG FUTURE INVESTMENT PTY. LTD. T/as The Royal Indian Curry Housean Indian Restaurant providing Indian Cuisine. We need Chef to perform the following duties:

Key Skills
• Commercial cooking skills
• Menu execution & plating
• Food safety & hygiene
• Time management
• Teamwork in service kitchen
• Equipment operation
• Attention to quality

At least one year of relevant work experience, along with a Certificate IV in Kitchen Management or commercial cookery, is required accompanied with a relevant Diploma level education.

Job Description
• Develop and plan menus in consultation with management, while assessing ingredient requirements and estimating food and labour costs.
• Arrange the ordering of ingredients and kitchen supplies and monitor stock levels to ensure continuous kitchen operations.
• Oversee the standard and consistency of dishes throughout preparation, cooking and final presentation.
• Liaise with Managers and front-of-house staff regarding food preparation requirements, special requests and service coordination.
• Guide and support kitchen staff by demonstrating cooking techniques and advising on preparation methods and kitchen procedures.
• Prepare, season and cook a variety of dishes in accordance with established recipes and quality standards.
• Prepare authentic Indian cuisine, including curries, tandoori items and traditional breads, ensuring consistency in flavour and presentation.
• Utilise and balance a range of traditional Indian spices, marinades and cooking methods to maintain the authenticity of menu items.
• Ensure all kitchen activities comply with food safety standards, hygiene practices and health regulations.
• Assist with the supervision, selection and training of kitchen staff when required.
• Manage the proper storage, freezing and preservation of food items in line with food safety requirements.