About

The Client

Mohr Indian Restaurant is a popular Indian restaurant located in Ourimbah in NSW. 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 $77,000 to $88,000 plus superannuation, depending on experience.

Responsibilities

Preparing and cooking of food in the restaurant Kitchen as per the menu.

Seasoning and portioning food and arranging it on the plates ready to be served with gravies, sauces and garnishing.

Using different methods of cooking such as specialized cooking, frying, steaming, boiling, and grilling

Maintaining quality of food by regulating temperatures of equipment and making sure food is cooked properly before serving customers

Storing food in temperature-controlled equipment

Order raw materials from suppliers as per business need

Plan restaurant menu with restaurant owner including specials and estimate all the food and labour costs accordingly.

Addressing food preparation concerns with restaurant owner and kitchen staff

Maintain inventory and records of food, supplies, and equipment

Clean and maintain work area and kitchen equipment

Supervising all kitchen staff and ensuring smooth kitchen operations

Supervising and training new staff as and when required

Follow and maintain all OH&SC requirement for safe kitchen operations.

Requirements

Minimum requirement Certificate IV in Commercial Cookery

Strong food knowledge and skills in authentic Indian cuisine

At least 1 year of experience as a Chef in a similar role

At least 1 year experience in tandoori cooking

At least 1 year experience in preparing advanced marinades, masalas and curry pastes and sauces from scratch

Must be able to work with proteins like beef, mutton and pork

Passion for great food and presentation

Understanding of, and commitment to, food safety

Experience in kitchen operations

Ability to work well under pressure

Goods ordering and menu costing

Stock control and wastage minimization