About

Our esteemed client, Naan Tandoori, is a vibrant Indian eatery in Adelaide, South Australia, known for their richly spiced, slow-cooked Indian curries. With consistently strong ratings and a welcoming atmosphere, they stand out among local Indian eateries. Boasting a strong local reputation, they emphasise customer-first hospitality, led by Owners and Chefs with extensive experience and a signature tandoor for breads like Amritsari kulcha. They are currently looking for an experienced Chef to join their team.

The Role
The successful candidate will have the opportunity to work in a truly dynamic team with the chance to display their creativity in the dishes that they create. You will not only be able to hone your cooking skills and techniques, but you will also have the freedom to express yourself in the dishes you create.

The annual salary for this position is $77,600 to $80,000 plus superannuation.

Tasks include:

• Plan, direct, and supervise the food preparation and cooking activities.

• Determine how food should be presented and create decorative food displays.

• Determine production schedules & staff requirements necessary to ensure delivery of services.

• Estimate amounts and costs of required supplies, such as food and ingredients.

• Inspect supplies, equipment, and work areas to ensure conformance to established standards.

• Instruct cooks and other workers in the preparation, cooking, garnishing & presentation of food.

• Monitor sanitation practices to ensure that employees follow standards and regulations.

• Order or requisition food and other supplies needed to ensure efficient operation.

• Analyse recipes to assign prices to menu items, based on food, labour, and overhead costs.

• Use of the tandoor to prepare Indian breads and tandoori dishes.

• Arrange for equipment purchases and repairs.

• Meet with sales representatives to negotiate prices and order supplies.

• Prepare and cook food of all types, either regularly or for special guests or functions.

• Supervise and coordinate the activities of cooks and workers engaged in food preparation.

• Collaborate with other personnel to plan and develop recipes and menus, considering such factors as seasonal availability of ingredients and the likely number of customers.

• Check the quality of raw and cooked food products to ensure that standards are met.

• Check the quantity and quality of received products.

• Demonstrate new cooking techniques and equipment to staff.

• Record production and operational data on specified forms.

Qualifications:

• Must hold relevant qualifications in commercial cookery.

• Should have a minimum of one to two (1-2) years of experience as a Chef.

• Experience and knowledge in traditional Indian cuisine are essential.

• Must be able to work with proteins like Chicken and Goat.

• Must know how to prepare meals to dietary requirements.

• Must have experience in kitchen operations and in managing a team.