Chef

About Us:

Royal Rasoi Indian Restaurant is a well-known full-service restaurant located in East Victoria Park, Western Australia specialising in authentic North Indian cuisine prepared using traditional recipes and cooking techniques. The restaurant provides dine-in and takeaway services.

Position Location - 64 A Etwell St, East Victoria Park WA 6101

Position Summary

The Chef is responsible for planning, preparing and supervising the production of authentic Indian cuisine while overseeing the day-to-day operation of the kitchen. The role is responsible for maintaining food quality, menu consistency, food safety compliance, stock management and supervising kitchen staff to ensure efficient restaurant operations. The Chef reports directly to the Restaurant Manager and supervises the work of Cooks, Tandoor Cooks and Kitchen Hands to ensure the efficient operation of the kitchen.

Main Duties and Responsibilities

• Plan menus and develop new dishes in consultation with management, taking into account seasonal produce, customer preferences and restaurant requirements.

• Prepare, season and cook authentic North Indian dishes including curries, tandoori items, biryanis, breads, vegetarian dishes and desserts.

• Monitor the quality of all food prepared and ensure consistency in taste, presentation and portion sizes. • Determine food preparation methods, cooking procedures and presentation standards.

• Supervise, coordinate and provide guidance to cooks and kitchen assistants during food preparation and service.

• Train kitchen staff in food preparation techniques, food safety, hygiene and quality standards.

• Monitor stock levels, order food supplies and inspect ingredients to ensure freshness and quality.

• Control food costs through stock rotation, portion control and minimising wastage.

• Ensure compliance with Food Standards Australia New Zealand (FSANZ) requirements, Queensland food safety legislation and workplace health and safety requirements.

• Maintain kitchen cleanliness and ensure equipment is operated and maintained safely. • Assist management in rostering kitchen staff and coordinating daily kitchen operations during busy service periods.

Skills and Experience

• Sound understanding of commercial kitchen operations and food cost control.

• Knowledge of food safety, HACCP principles and workplace health and safety requirements.

• Ability to supervise kitchen staff and work effectively in a fast-paced environment.

• Excellent organisational, communication and time management skills.

• Certificate III/IV in commercial cookery, and • Diploma, Advance Diploma or higher qualification

1. At least 1 year of experience in same role with formal qualification.

Salary - $80,000 - $85,000 plus super

Only eligible and short-listed applicants will be considered.