Cook - Full Time

COOK – FULL TIME

Applications Close: 22 May 2026

ABOUT THE BUSINESS

The Majestic Indian Restaurant is a well-established hospitality business operating in Sutherland, NSW, delivering authentic Indian cuisine across dine-in service, takeaway, catering, and event-based functions. The business offers a diverse menu incorporating traditional and contemporary dishes prepared using established culinary techniques, regional spices, and fresh ingredients.

Operations extend beyond standard restaurant service to include private functions, group bookings, and customised catering, requiring a structured and efficient kitchen environment capable of handling variable service volumes. The kitchen operates under commercial systems with defined workflows, quality control processes, and strict adherence to Australian food safety and hygiene standards.

ABOUT THE ROLE

The position of Cook is a hands-on operational role responsible for preparing and cooking menu items in accordance with established recipes, quality standards, and service requirements. The role requires the ability to manage allocated kitchen sections, maintain consistency across dishes, and contribute to efficient kitchen operations across dine-in, takeaway, and catering services.

The successful candidate will work within a team-based environment under the direction of senior kitchen staff, while demonstrating initiative in managing preparation tasks, coordinating workflow during service, and maintaining high standards of food quality and presentation.

This role also provides an opportunity for ongoing skill development, with structured on-the-job training and exposure to advanced cooking techniques available for the right candidate.

KEY RESPONSIBILITIES

• Prepare and cook a wide range of Indian dishes, including curries, tandoori items, rice preparations, breads, and accompaniments, ensuring consistency in taste, texture, and presentation.
• Undertake detailed ingredient preparation including marination, spice blending, chopping, grinding, and pre-cooking processes in accordance with kitchen requirements.
• Apply appropriate cooking techniques such as grilling, roasting, frying, and tandoor-based cooking, ensuring correct timing, temperature control, and sequencing.
• Follow standardised recipes and portion controls to maintain consistency and minimise wastage while meeting service expectations.
• Adjust preparation and cooking methods where required to accommodate service volumes, special requests, and dietary considerations under supervision.

• Support the coordination of kitchen workflow during service periods, ensuring timely preparation and delivery of orders across dine-in, takeaway, and catering channels.
• Manage assigned kitchen sections effectively, ensuring readiness prior to service and maintaining organisation during peak periods.
• Communicate clearly with other kitchen staff and front-of-house team members to ensure order accuracy and service efficiency.
• Assist in the preparation and execution of catering orders and event-based service, including bulk preparation and plating requirements.
• Maintain awareness of service priorities and adapt workflow to meet operational demands without compromising quality.

• Assist in receiving, inspecting, and storing deliveries to ensure product quality and compliance with storage requirements.
• Implement stock rotation practices, including FIFO, to maintain freshness and reduce spoilage.
• Monitor ingredient usage and notify senior staff of stock shortages or inconsistencies.
• Support periodic stocktakes and maintain accurate storage organisation to facilitate efficient kitchen operations.
• Ensure proper labelling, storage, and handling of all food items in accordance with food safety standards.

• Adhere strictly to food safety regulations, including safe handling, preparation, and storage of food items.
• Maintain hygiene standards across all work areas, including cleaning of equipment, utensils, and preparation surfaces.
• Monitor temperature control processes, including storage, cooking, and holding temperatures, to ensure compliance.
• Follow HACCP-based procedures and workplace policies to minimise food safety risks.
• Comply with Workplace Health and Safety requirements, including safe use of kitchen equipment and hazard awareness.

• Maintain a clean, organised, and efficient workstation at all times.
• Follow instructions from senior kitchen staff and management with accuracy and attention to detail.
• Contribute to a cooperative team environment, supporting colleagues during high-demand periods.
• Demonstrate reliability, punctuality, and a professional approach to all work activities.
• Participate in ongoing training and development to enhance technical skills and kitchen performance.

• Relevant qualification in Commercial Cookery (Certificate III or higher) or a closely related field, or a minimum of 1 year relevant work experience in a commercial kitchen environment
• Demonstrated experience in preparing and cooking Indian cuisine within a restaurant setting
• Sound knowledge of food safety standards and kitchen hygiene practices

Availability to work evenings, weekends, and public holidays as required

TRAINING AND DEVELOPMENT

Structured on-the-job training will be provided to support skill development and progression within the kitchen. Suitable candidates demonstrating strong foundational skills and work ethic will be supported in developing advanced cooking techniques, efficiency in high-volume service, and broader exposure to menu execution across different service formats.

• Technical cooking proficiency including the ability to execute a range of cooking techniques with accuracy, consistency, and efficiency across multiple menu items.
• Strong understanding of ingredient handling, spice balancing, and preparation methods specific to Indian cuisine.
• Ability to interpret and follow recipes precisely while maintaining output consistency under varying service conditions.
• Time management capability to prioritise tasks, manage preparation timelines, and meet service deadlines during peak periods.
• Operational awareness to understand kitchen workflow, anticipate service demands, and adapt to changing conditions.
• Attention to detail in food preparation, portioning, and presentation to maintain quality standards.
• Communication skills to effectively coordinate with kitchen and front-of-house staff, ensuring clarity and efficiency in service delivery.
• Team collaboration skills, contributing to a cohesive kitchen environment and supporting overall operational performance.
• Problem-solving ability to respond to service challenges, equipment issues, or workflow disruptions in a practical and efficient manner.
• Commitment to hygiene, safety, and compliance, ensuring all activities align with regulatory and workplace standards.

Please submit a 1 – page CV outlining your relevant experience, qualifications, and availability.