About

About The Client

Sugar & Spice Cuisine is a popular restaurant in Kingaroy, QLD that serves authentic Indian cuisine meals. They are currently looking for an experienced Chef to join their expanding team.

The Role

This is a full time role with an annual salary set between $78,000 – $80,000 depending on experience plus superannuation. The role is based in in Kingaroy, QLD.

The Responsibilities

Your tasks at the restaurant will consist of:

Helps design daily and special menus, estimating the required ingredients and controlling overall food costs.

Cooks a variety of Indian dishes following traditional methods, recipes, or personal culinary expertise.

Oversees the taste, texture, aroma, and presentation of all Indian menu items to maintain high quality.

Supervises, guides, and trains Cooks and Kitchen Assistants in Indian cooking techniques, preparation standards, and kitchen hygiene.

Purchases and manages stock of spices, produce, meats, and other kitchen essentials to ensure sufficient supplies for daily operations.

Works with restaurant management to create new Indian dishes and refine existing recipes to enhance the menu.

Communicates and coordinates with service staff to ensure smooth and timely delivery of food to guests.

Ensures that all kitchen activities follow local health, sanitation, and safety rules and maintains a clean, safe cooking environment.

The Requirements:

Relevant qualifications in cookery or hospitality

Minimum 12 months experience as Chef in a commercial restaurant

Minimum 12 months of experience in tandoori cooking is essential

Minimum 12 months of experience in menu planning

Minimum 12 months of experience in preparing advanced marinades, masalas and curry pastes and tandoori mix from scratch

At least 12 months experience operating and cooking using traditional clay tandoor ovens

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 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