Job Title

Salary: AUD77000 - AUD88000 per annumClientMohr Indian Restaurant is a popular Indian restaurant located in Ourimbah in NSW. They are currently looking for an experienced Chef to join their team.RoleYou will have the opportunity to work in a truly dynamic team and you will have the chance to display your creativity in the dishes that you create. You will also have the opportunity to progress through the ranks at the restaurant.This is a full-time role with an annual salary set at $77,000 to $88,000 plus superannuation, depending on experience.ResponsibilitiesPreparing and cooking of food in the restaurant Kitchen as per the menu.Seasoning and portioning food and arranging it on the plates ready to be served with gravies, sauces and garnishing.Using different methods of cooking such as specialized cooking, frying, steaming, boiling, and grillingMaintaining quality of food by regulating temperatures of equipment and making sure food is cooked properly before serving customersStoring food in temperature-controlled equipmentOrder raw materials from suppliers as per business needPlan restaurant menu with restaurant owner including specials and estimate all the food and labour costs accordingly.Addressing food preparation concerns with restaurant owner and kitchen staffMaintain inventory and records of food, supplies, and equipmentClean and maintain work area and kitchen equipmentSupervising all kitchen staff and ensuring smooth kitchen operationsSupervising and training new staff as and when requiredFollow and maintain all OH&SC requirement for safe kitchen operations.RequirementsMinimum requirement Certificate IV in Commercial CookeryStrong food knowledge and skills in authentic Indian cuisineAt least 1 year of experience as a Chef in a similar roleAt least 1 year experience in tandoori cookingAt least 1 year experience in preparing advanced marinades, masalas and curry pastes and sauces from scratchMust be able to work with proteins like beef, mutton and porkPassion for great food and presentationUnderstanding of, and commitment to, food safetyExperience in kitchen operationsAbility to work well under pressureGoods ordering and menu costingStock control and wastage minimization #J-18808-Ljbffr