Cook/Chef/Restaurant Manager - Mackay

• 132 Victoria Street, Mackay QLD 4740
• Shop 7/3 Rosewood Drive, Northern Beaches QLD 4740

Spice King Pty Ltd is a well-established Indian restaurant group, bringing the rich and aromatic flavours of traditional Indian cuisine to the Mackay region. As we continue to grow, we are currently hiring passionate and skilled professionals for the following full-time positions:

Cook: Roles & Responsibilities:

• Washing, cutting, peeling vegetables and meats for preparing various dishes.
• Cooking and grilling of meats and vegetables following the proper recipes.
• Checking whether the ingredients used for cooking are in accordance with recipe guidelines and are of good quality.
• Regulating temperatures of stoves, tandoori ovens, and grills
• Examining food and products to ensure it is of highest quality.
• Making variety of gravies, sauces required for preparing various dishes.
• Cooking food as per the dietary requirements of the patrons
• Organizing cooked meals in platter, garnish food for good presentation and follow right proportion size as per restaurant standards.
• Using proper knife handling techniques, and cutting techniques for fruit, vegetables, and meats appropriate to the style of cuisine.
• Assisting chef in daily kitchen operations and working under the supervision of the chef.
• Assisting Chefs in planning and designing of menus.
• Receiving and storing stock in a clean place and temperature-controlled facility.
• Preserve the left-over food items as per prescribed standards.
• Take care of refrigerators and other cooking vessels, ovens, grills, tandoor, etc.

• Relevant Certificate IV Qualification is required.
• Must have 1 year of relevant experience.
• Able to work under minimum supervision.
• Must be ready to work on weekends and late nights.
• Positive attitude.

Salary: $70,000 - $80,000 per annum plus Superannuation

Chef: Roles & Responsibilities:

• Providing instructions to kitchen staff regarding the proper way of handling cooking equipment and demonstrating different cooking styles.
• Responsible for the preparation of dishes as per the menu and recipes.
• Ensuring that the food is stored in temperature-controlled facilities.
• Monitoring the quality of raw and cooked food.
• Regulating temperatures of ovens, grills and other cooking equipment.
• Ensuring that the meals are prepared as per the hygiene standards and served to the customers on time.
• Train other kitchen staff and apprentices.
• Menu designing and amending details in menu regarding prices, dishes whenever required as well as planning seasonal specials.
• Directing food preparation to meet any special dietary requirements of the customer.
• Managing stock inventory and ordering raw materials of high quality.
• Ensure staff always adhere to Occupational health and safety measures.
• Analysing and approximating the price for food and human resource.
• Checking whether the seasoning and garnishing of food are done appropriately as well as ensuring that the right portion of food is served to the customers as per restaurant standards.
• Effectively deal with the issues for the smooth operation of the business.

• Relevant Diploma level Qualification is required.
• Must have 1 year of relevant experience.
• Able to work under minimum supervision.
• Must be ready to work on weekends and late nights.
• Positive attitude.

Salary: $70,000 - $80,000 per annum plus Superannuation

Restaurant Manager: Roles & Responsibilities:

• Coordinating and managing the entire operations of the restaurant during scheduled shifts.
• Plan and regularly review the restaurant’s menu in consultation with the chef and ensuring that the menu is competitive and attractive.
• Seek feedback to ensure customer service is at par and resolving customer queries and complaints, if any.
• Preparing records of daily, weekly, and monthly transactions.
• Ensure compliance with all food handling and food safety policies and procedures.
• Recruiting, training, motivating, and supervising staff and providing them with feedback for improvement.
• Coordinating to arrange the purchase of supplies beforehand in accordance with the restaurant’s budget by maintaining records of stock levels and implementing proper stock

• Ensure customers are advised on menu items and beverages of their choice and staff is taking reservations & orders properly.
• Ensure smooth organizing of functions and bulk caterings by making necessary arrangements.
• Ensure housekeeping and hygiene is maintained to standards and restaurant comply with Occupational Health and Safety regulations.
• Ensuring all employees adhere to the company’s policies and procedures.
• Organizing and scheduling shifts and staff hours to ensure peak dining times are covered.
• Recognize any hazards or unsafe conditions and rectify any issues identified.
• Make improvements for increasing sales and profit of the business.

• Relevant Diploma Qualification is required.
• Must have 1 year of relevant experience.
• Able to work under minimum supervision.
• Must be ready to work on weekends and late nights.
• Positive attitude.

Salary: $70,000 - $80,000 per annum plus Superannuation