QUALIFICATIONS & EXPERIENCE REQUIRED:

• A relevant qualification of NZQF Level 4 or equivalent or higher, OR At least two years of relevant experience as a Chef (preferably in Indian cuisine) (Either one)
• Sound knowledge of Indian spices, techniques, and regional specialties
• Ability to manage time, prioritize duties, and work under pressure
• Understanding of New Zealand food hygiene and safety standards

• Plan daily and special menus reflecting a fusion of Indian and Italian cuisines, considering customer preferences and seasonal availability.
• Estimate food and labor costs and coordinate the ordering and stock management of fresh ingredients, spices, dairy, seafood, and dry goods.
• Prepare and cook a wide range of dishes, including curries, pasta, Indo-Chinese meals, and tandoori items, following established recipes and portion control standards.
• Monitor food preparation and presentation quality, ensuring consistency in taste, appearance, and hygiene at all stages.
• Discuss menu planning, dietary needs, and operational requirements with management, front-of-house staff, and kitchen team members.
• Demonstrate cooking techniques to junior staff and provide guidance on handling equipment, ingredients, and fusion-style preparations.
• Maintain strict adherence to hygiene and food safety regulations, including proper storage, cross-contamination avoidance, and cleanliness protocols.
• May be involved in recruiting, training, and supervising kitchen staff as required by the business.
• May oversee the preparation of condiments, sauces, and base gravies in advance and ensure proper refrigeration or freezing for preservation.