Head Chef – South Indian Cuisine Specialist, Harris Park

About US:

Sarvak Hospitality is seeking a visionary Head Chef to lead the launch of the iconic South Indian brand in Australia. You will be the technical lead for our 120-seat flagship restaurant, responsible for transplanting a 60-year-old South Indian culinary legacy to the Harris Park precinct

Pay: AU$85,000.00 – AU$90,000.00 per year + Superannuation

Roles and Responsibilities

*Direct and coordinate the entire kitchen operation for high-volume South Indian service in a 120-seat flagship environment.

*Liaise with the global franchisor in India to ensure 100% authenticity of proprietary South Indian flavor profiles and 60-year-old culinary traditions.

*Supervise and execute the preparation of signature Seeraga Samba Biryani and specialized meat dishes using technical "dum" methods.

*Manage financial performance, including food costs, labor budgets, and the procurement of proprietary spice imports.

*Train and mentor junior kitchen staff in brand-specific "Master Chef" protocols and authentic South Indian techniques.

*Ensure strict compliance with NSW Food Safety standards and HACCP regulations at all times.

*Oversee inventory and production, estimating food consumption and maintaining stock levels of specialized ingredients.

*Design and adapt menus in collaboration with international stakeholders to maintain brand integrity within the Australian market.

*Implement quality control and final inspections of all dishes to ensure they meet heritage presentation and flavor standards.

*Manage staff rosters and recruitment while fostering a high-performance, disciplined kitchen culture.

*Utilize Tamil fluency to interpret complex traditional recipes and facilitate technical communication with the global brand owners.

*Enforce Workplace Health and Safety (WHS) protocols to ensure a safe and organized professional environment.

Requirements

*Minimum Certificate IV in Commercial Cookery (or equivalent Australian/International qualification).

*Minimum 5 years of experience in authentic South Indian cuisine, with a proven track record in a leadership capacity.

*Mandatory technical expertise in proprietary spice ratios and traditional "dum" cooking methods.

*Proven experience working in a hands-on, high-volume, authentic South Indian kitchen environment.

*Fluency in Tamil is preferred to facilitate seamless communication regarding traditional recipes and nuances with the global franchisor.

*Demonstrated ability to manage commercial kitchen budgets, food costs, and inventory logistics.