About

Our client, Little Spice, is seeking a skilled and passionate Chef to join their kitchen team on a full-time basis, bringing creativity, expertise in Indian cuisine, and a commitment to maintaining the restaurant’s high standards while contributing to its continued success. The role offers a competitive salary in the range of $70,000 to $80,000 per annum, plus superannuation.

Located at Frankston, Victoria 3199, Little Spice is renowned for its authentic Indian cuisine, delivering high-quality dishes with a strong focus on customer satisfaction. As a full-service dining destination, the restaurant upholds the highest standards of quality and hygiene while consistently impressing guests with its offerings. Widely recognised for its signature butter chicken, Little Spice has built a reputation for excellence and authenticity in the heart of the city.

Key Responsibilities:

• Designing and planning diverse menus with a strong emphasis on authentic Indian cuisine, while accurately estimating food and labour costs and arranging timely procurement of fresh, high-quality ingredients.

• Overseeing the preparation, cooking, and presentation of Indian dishes to ensure consistency, quality, and alignment with the restaurant’s standards.

• Collaborating with Management, Nutritionists, and both kitchen and front-of-house staff to refine food preparation processes and address operational needs.

• Demonstrating cooking methods and traditional Indian culinary techniques while guiding team members on recipes, procedures, and presentation styles.

• Preparing and cooking signature Indian dishes, including curries, tandoori items, and specialty breads.

• Enforcing hygiene and food safety regulations throughout all stages of food storage, preparation, and service.

• Recruiting, training, and mentoring kitchen staff to ensure they develop strong skills in Indian cooking and uphold restaurant standards.

• Applying preservation techniques, such as marination and spice blending, to maintain flavour integrity and extend freshness.

• Innovating new Indian dishes and seasonal specials that balance traditional authenticity with modern dining expectations.

• Managing stock rotation, including spices, lentils, and specialty ingredients unique to Indian cuisine, to minimise waste and maximise quality.

• Ensuring dietary needs are met by adapting Indian recipes for vegetarian, vegan, and allergy-sensitive requirements without compromising authenticity.

Qualifications:

• Must possess at least a Certificate IV in Commercial Cookery.

• Should have at least one (1) year of Australian experience as a professional Chef.

Note: Australian citizens and permanent residents are preferred.