About

About The Client

Mahadev Food Pty Ltd is a traditional Indian restaurant in Hawthorn in Victoria. They are currently looking for an experienced Chef to join their team.

The Role

You will have the opportunity to work in a truly dynamic team and you will have the chance to display your creativity in the dishes that you create. You will also have the opportunity to progress through the ranks at the restaurant.

This is a full time role with an annual salary set at $78000 plus superannuation, depending on experience. The role is based in Hawthorn in Victoria.

The Responsibilities

Your tasks at the restaurant will consist of:

·? Lead and supervise kitchen staff engaged in preparation of Gujarati Indian street-style food, including chaat items, farsan/snacks, pav-based dishes, tava rice items, and Indo-Chinese vegetarian preparations.

·? Oversee preparation of chaat dishes such as pani puri, dahi puri, sev puri, bhel puri, ragda samosa chaat, masala puri, and dabeli, ensuring balance of flavours, hygiene, and fast service.

·? Manage production of Gujarati farsan and snacks including vada pav, samosa pav, bread pakora, vada balls, frankies, sandwiches, and snack platters, maintaining authenticity and consistency.

·? Supervise cooking of pav bhaji varieties, masala pav, tava pulav, and street-style rice dishes, coordinating simultaneous preparation to ensure timely service during peak hours.

·? Monitor preparation of Indo-Chinese vegetarian dishes such as manchurian, fried rice, noodles, chilli paneer, soups, and fusion items, ensuring consistency in taste and presentation.

·? Plan daily mise-en-place, including chutneys, ragda, batters, gravies, fillings, doughs, and garnishes required for high-volume street food service.

·? Allocate kitchen duties based on staff skills, including vegetable preparation, frying, steaming, tava cooking, live counter assembly, and plating.

·? Actively participate in kitchen operations during busy service periods to ensure quick turnaround and customer satisfaction.

·? Monitor stock levels of vegetables, flours, lentils, paneer, dairy products, spices, sauces, chutneys, pav, noodles, rice, and frozen items, ensuring uninterrupted operations.

·? Raise requisitions and place orders for required ingredients and supplies, inspecting incoming goods for quality, freshness, and correct quantity.

·? Operate and supervise use of kitchen equipment such as gas burners, fryers, steamers, tawas, grinders, and refrigeration units, ensuring safety, cleanliness, and functionality.

·? Implement inventory controls including stock rotation, proper storage, and minimisation of wastage, particularly for perishable street-food ingredients.

·? Work with management on menu planning and pricing, considering ingredient costs, labour requirements, portion sizes, and overhead expenses.

·? Train, guide, and mentor kitchen staff in authentic Gujarati street-style cooking techniques, hygiene practices, speed of service, and quality control.

·? Ensure all food is prepared in accordance with established recipes, portion control standards, dietary requirements (Jain, Swaminarayan, vegan options), and food safety regulations.

·? Maintain high standards of cleanliness, organisation, sanitation, and personal hygiene across kitchen and live service areas.

·? Coordinate with suppliers and resolve any delivery or quality issues promptly to maintain smooth kitchen operations.

·? Ensure compliance with workplace health, safety, and food hygiene standards at all times.

The Requirements:

To be considered for the position you must meet the following requirements:

Strong food knowledge and skills in authentic Indian cuisine

Relevant qualifications in cookery

Minimum 1 years experience as Chef in a commercial restaurant

Minimum 1 years of experience in menu planning

Minimum 1 year experience in vegetarian Indian street food cuisine

Passion for great food and presentation

Understanding of, and commitment to, food safety

Experience in kitchen operations and in managing a team

Experience in training kitchen staff

Ability to work well under pressure

Goods ordering and menu costing

Stock control and wastage minimization

Able to work to a flexible roster includes weekends