Chef or Cook

Job Description

Reporting To: Head Chef / Restaurant Manager / Business Owner

Position Overview

The Chef / Cook (Indian Cuisine) is responsible for preparing and cooking authentic Indian dishes in accordance with traditional recipes, restaurant standards, and food safety requirements. The role requires strong knowledge of Indian spices, cooking techniques, and regional cuisines, while ensuring consistency, quality, and efficiency in a fast-paced commercial kitchen.

Key Duties and Responsibilities

• Prepare, cook, and present authentic Indian cuisine, including curries, tandoori dishes, breads, rice, snacks, and desserts
• Use traditional Indian cooking methods such as tandoor cooking, tempering (tadka), slow cooking, and spice blending
• Ensure consistency in flavour, portion size, and presentation
• Prepare and manage marinades, gravies, masalas, and spice mixes
• Assist with menu development and daily specials as required

• Set up and manage kitchen stations efficiently before and during service
• Coordinate with other kitchen staff to ensure timely service
• Monitor cooking times and food quality during peak service periods
• Minimise food wastage and maintain cost-effective operations

• Comply with all food safety standards, including Food Standards Australia New Zealand (FSANZ) requirements
• Maintain cleanliness and hygiene of kitchen equipment, work areas, and storage areas
• Ensure proper storage, labelling, and rotation of food items
• Follow workplace health and safety policies at all times

• Assist with ordering, receiving, and checking stock for quality and quantity
• Monitor stock levels of spices, dry goods, and fresh ingredients
• Ensure correct storage of specialty Indian ingredients

• Work cooperatively with kitchen and front-of-house staff
• Follow instructions from senior chefs and management
• Train and supervise junior kitchen staff where required

Skills and Experience

• Proven experience as a Chef or Cook specialising in Indian cuisine
• Strong knowledge of Indian spices, herbs, and regional cooking styles
• Ability to operate commercial kitchen equipment, including tandoor ovens
• Knowledge of food safety, hygiene, and workplace health and safety standards
• Ability to work under pressure in a fast-paced restaurant environment

• Certificate III or IV in Commercial Cookery or equivalent
• Experience in North Indian, South Indian, or regional Indian cuisines
• Experience in menu planning and cost control

• Passion for Indian cuisine and food quality
• Strong attention to detail and consistency
• Reliable, punctual, and well-organised
• Ability to work independently and as part of a team

• Shift work including evenings, weekends, and public holidays
• Standing for extended periods and manual handling may be required