Laxmi Narayan Enterprise Pty Ltd t/a Grand Bavarchi Restaurant & Banquet Hall is an authentic Indian restaurant in Parramatta, dedicated to bringing the true flavours of India to Australia. Inspired by India’s rich culinary traditions, we serve a diverse menu that represents regional Indian cuisine prepared with care and precision.

With over 15 years of experience in Indian kitchens across Australia, our head chef blends traditional recipes with modern techniques to deliver consistently exceptional Indian food. From flavourful curries and freshly baked breads to signature tandoor dishes, every meal reflects our commitment to quality and authenticity.

At Grand Bavarchi, we offer a warm and welcoming dining experience for families, friends, and food lovers. Whether you’re dining in, celebrating a special occasion, or hosting an event, our restaurant provides the perfect setting for memorable moments.

We also offer a spacious banquet hall in Parramatta, ideal for weddings, birthday celebrations, corporate events, and private functions. With customised menus and attentive service, Grand Bavarchi is your destination for authentic Indian dining and events.

We are seeking a reliable and hardworking Cook to support the Chef in a busy restaurant. Duties include food preparation, cooking meals, plating, maintaining kitchen cleanliness, following food safety standards, monitoring stock, and assisting during busy service periods. The ideal candidate will have good teamwork skills, the ability to work under pressure, and a passion for quality food and customer service.

Benefits

• Competitive salary package with opportunities for career growth and development.
• Opportunity to work in a professional and supportive team environment.
• Hands-on experience with authentic cooking techniques and specialised cuisine preparation.
• Ongoing training and skill development opportunities.
• Stable, long-term employment with career progression prospects.
• Exposure to fast-paced kitchen operations and menu development.
• Opportunity to lead and mentor junior kitchen staff.
• Staff meals and employee discounts where applicable.
• Supportive management focused on professional growth and workplace excellence.
• Opportunity to contribute creatively to menu planning and recipe development.

Task & responsibilities

• Ensure all stock is storage at correct temperature including thawing raw foods and maintaining cooked foods at safe temperature.
• Work/ Occupational Health and safety procedures are complied with to reduce compensation and general liability claims.
• All fire or evacuation drills are managed and executed including the complete familiarization with all exits normally used by customers, as well as fire escapes.
• All kitchen equipment and utensils are maintained through following cleaning procedures and any damage is reported to management.
• Training new team members on recipes, preparation of dishes and equipment usage.
• All food is prepared and cooked as per company standards and quality is maintained from preparation to plating.
• Kitchen opening, closing and service procedures are executed consistently and correctly.
• All kitchen products adhere to company specifications and standards.
• Liaise with head chef regarding food or dish quality issues.
• Assigned area cleanliness and organization is of the highest standard.
• Wastage is at a consistently low level and documented accordingly.
• Behavior is consistent with company values.
• Shrinkage/breakages are at a consistently low level and documented accordingly.
• Costs of goods are kept at a consistently low level.
• All section checklists are completed and evolved.
• Excellent personal hygiene and presentation.
• Ad hoc tasks as assigned.

Qualification & experience

• Relevant qualification in Commercial Cookery or a related field (Certificate III in Cookery or Certificate IV in Kitchen Management or higher preferred).
• Minimum 1–2 years of experience in a cook role.
• Strong knowledge of food preparation, kitchen operations, and hygiene regulations.
• Experience in preparing and cooking dishes using traditional Tandoor techniques.
• Ability to work efficiently in a fast-paced kitchen environment.
• Strong organisational and time management skills.
• Excellent communication and teamwork abilities.
• Ability to supervise, train, and motivate kitchen staff.
• Knowledge of stock control, food costing, and menu planning.
• Commitment to maintaining high standards of food quality and customer service.