Full time chef

Indian Pantry Restaurant (Indian Florey Pty Ltd) is a fine dine Indian restaurant located at 3/37 Kesteven St, Florey, ACT, 2615 serving authentic Indian Cuisine. We are seeking a passionate and skilled full-time chef with relevant qualifications and work experience to join our team. The position is full time minimum 38 hours per week. You may be required to work extra hours as per business requirement as the restaurant opens 7 days a week.

Benefits

The successful candidate will be paid annual salary between $75000-$80000 plus minimum guaranteed superannuation based on skills and experience.

Task & responsibilities

• Supervising and monitoring food preparation at all stages of cooking to ensure dish quality.
• Managing operations of the kitchen.
• Menu planning.
• Inspecting raw ingredients to check for spoilage and assess usability.
• Maintaining skills and knowledge relevant to job duties and preparing items on restaurant menu.
• Collect, estimate food and commodities for menus.
• Prioritize menus, recipes and task sheets.
• Managing budgeting and cost controls by estimating labour and food costs.
• Provide great leadership, guidance and training to kitchen staff including cooks, wait staff, kitchen hands, etc.
• Utilizing kitchen utensils, appliances, and cookware to prepare ingredients and meals.
• Preparation of raw ingredients including meat and vegetables through use of varied cutting and marinating techniques.
• Monitoring and regulating heat and cold sources such as ovens, stoves, fridges, freezers, grills, and other equipment to ensure food quality.
• Maintain product, service and market knowledge.
• Take pride in food presentation while always ensuring top quality of food.
• Taking feedback from regular and new patrons about food taste, expectations and further improvements, etc.
• Working with management about improvement of efficiency, quality and productivity of food including hiring staff.
• Guiding kitchen staff with cooking procedures and on recipes to fit special dietary requirements (e.g., vegetarian, vegan, cultural requirement, etc.)
• Managing storage, food preservation to reduce wastage.
• Serving and portioning foods and adding garnishes and other ingredients as necessary to ensure dishes are well presented.
• Preparing and flavouring sauces and gravies with condiments, herbs, spices, and other ingredients as required by the recipe.
• Following safety and hygiene regulations and procedures around food handling, storage, preparation.
• Ensuring the cleanliness of work stations and kitchen area and abiding by occupational health and safety procedures.
• Providing input to menu changes with consideration of availability of seasonal produce.
• Communication with other members of staff including waiters, management, and other kitchen staff in relation to issues relevant to the kitchen.
• Estimating stock requirements and ordering stock to ensure the kitchen is fully stocked for service.
• Demonstrate a high standard of personal hygiene.

Qualification & experience

• Minimum one year work experience
• Work experience in a similar position preferred
• Minimum certificate iv in Commercial Cookery or hospitality /Relevant qualifications 
• Proven ability to work in an amazing team with comradery while maintaining passion for quality food and service.
• Capable to adapt to challenges while remaining calm in a busy kitchen. 
• Flexibility with hours and approach
• Good communication and technology skills
• Excellent attention to detail.