Specialist Cook – South Indian Cuisine, Harris Park

About US:

Sarvak Hospitality is seeking a dedicated Specialist Cook to support the launch of an iconic South Indian brand in Australia. Working as a key technical operator for our 120-seat flagship restaurant, you will be responsible for the high-pressure execution of a 60-year-old South Indian culinary legacy in the Harris Park precinct.

Pay: AU$79,500.00 per year + Superannuation

Roles and Responsibilities

*Operate and maintain specialized high-pressure burners and heavy-duty wet-grinders according to strict brand technical specifications.

*Prepare, season, and cook high volumes of signature Seeraga Samba rice and traditional South Indian mutton and chicken curries.

*Execute the core South Indian heritage menu with precision, ensuring 100% authenticity of proprietary flavor profiles.

*Regulate and monitor temperatures of ovens, grills, and specialized "dum" equipment to ensure perfect culinary results.

*Accurately portion and plate dishes, adding signature South Indian gravies and traditional garnishes for 120-seat high-volume service.

*Liaise with the Head Chef and Sous Chef to implement brand-specific "Master Chef" protocols and ensure consistency.

*Perform specialized spice tempering and high-volume meat production following 60-year-old traditional sequences.

*Store and rotate food in temperature-controlled facilities according to strict health safety and HACCP standards.

*Clean and maintain specialized kitchen equipment to ensure long-term operational longevity and hygiene.

*Ensure strict compliance with NSW Food Safety regulations and all internal workplace health and safety (WHS) protocols.

*Coordinate with the kitchen team during peak service periods to maintain speed, efficiency, and quality control.

*Utilize Tamil fluency (if applicable) to facilitate the accurate interpretation of traditional recipe nuances and technical kitchen communication.

Requirements

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

*At least 2 years of full-time experience as a Cook in a high-volume, authentic South Indian kitchen environment.

*Specific technical experience with South Indian spice tempering, high-volume meat production, and specialized grain preparation.

*Mandatory expertise in operating heavy-duty South Indian kitchen machinery and temperature-sensitive equipment.

*Fluency in Tamil is highly regarded to facilitate seamless communication regarding traditional recipes and nuances.

*Proven ability to work effectively under high pressure while maintaining strict hygiene and quality standards.