Key Responsibilities

• Plan and prepare authentic Maharashtrian vegetarian dishes in accordance with the restaurant menu.
• Cook traditional specialties including Puran Poli, Misal Pav, Bharli Vangi, Sabudana Khichdi, and other regional dishes.
• Monitor quality at all stages of preparation and presentation to ensure consistency.
• Demonstrate cooking techniques and provide guidance to kitchen staff on food preparation methods.
• Maintain the authenticity and consistency of Maharashtrian flavours and recipes.
• Supervise and train kitchen staff as required.
• Ensure compliance with food safety, hygiene, and workplace health standards.
• Manage stock, order ingredients, and control food costs.
• Maintain a clean and well-organised kitchen environment.

Skills and Qualifications

Relevant qualification such as Certificate IV in Commercial Cookery or equivalent.

• Alternatively, at least 3 years of full-time experience as a Chef, preferably specialising in Indian or Maharashtrian cuisine.
• Strong knowledge of traditional Maharashtrian cooking techniques and ingredients.
• Ability to work efficiently in a fast-paced kitchen environment.
• Strong teamwork and communication skills.

Working Hours: Full-time role averaging 38 hours per week. Shifts will include evenings, weekends, and public holidays as required by the business.