Indian Tandoor Chef

Job Description

Key Duties and Responsibilities\n
\nMonitoring the quality of ingredients on delivery and of dishes at all stages of preparation, cooking and presentation \n
\nPlanning menu items and developing spice blends, marinades, pastes, sauces and recipes for the tandoor and wider Indian menu \n
\nMarinating and cooking meats, paneer and breads in the tandoor \n
\nPreparing and cooking a wide range of Indian dishes using traditional methods, spices, and cooking techniques\n
\nRegulating the temperature of ovens, the tandoor, grills and other cooking equipment. \n
\nSeasoning and tasting food during cooking to achieve the right flavour and consistency. \n
\nEstimating food and labour costs and setting standardised recipes and portion sizes to control consistency and minimise wastage \n
\nDemonstrating cooking techniques and advising kitchen staff on preparation, plating and presentation standards \n
\nPreparing food to meet special dietary requirements (vegetarian, vegan, gluten-free, allergen-aware) \n
\nStoring food in temperature-controlled facilities with correct labelling and stock rotation \n
\nExplaining and enforcing hygiene, food safety, HACCP and WHS requirements throughout the kitchen \n
\nSelecting, training, supervising and rostering kitchen staff, particularly in the tandoor section\n
\nDiscussing menu planning and food preparation with restaurant management and coordinating with kitchen and front-of-house staff during service\n
\nOrdering, storing and stocktaking supplies and equipment for the kitchen\n
\nSkills and Qualifications\n
\n•Certificate IV in Kitchen Management and/or Diploma of Hospitality Management, or an equivalent qualification (relevant experience may be considered in lieu of formal qualifications)\n
\n•Minimum 1 years of relevant experience as a Chef, preferably in Indian cuisine with tandoor specialisation\n
\n•Demonstrated skill in Indian cooking techniques, spices and tandoor cookery, with the ability to plan menus, develop recipes and manage food costs\n
\n•Sound understanding of food safety, hygiene and commercial kitchen procedures\n
\n•Ability to lead and supervise a kitchen team in a busy commercial environment, including evenings and weekends\n
\n•Australian work rights are required for this position