Head Chef Duties – Indian Restaurant
1. Menu Planning & Development
Create and update traditional and fusion Indian dishes.
Design seasonal specials and event-specific menus.
Ensure variety, authenticity, and innovation in offerings.
2. Kitchen Leadership
Supervise all kitchen staff including cooks, assistants, and dishwashers.
Train and mentor kitchen team on techniques, hygiene, and recipes.
Assign daily duties and oversee food preparation.
3. Quality Control
Maintain consistency in taste, portion size, and presentation.
Ensure all dishes meet high standards before they leave the kitchen.
Monitor food freshness and inventory rotation.
4. Inventory & Ordering
Manage stock levels and place orders for fresh produce, spices, and ingredients.
Control food costs and minimize wastage.
Liaise with suppliers for quality ingredients.
5. Health & Safety Compliance
Enforce food safety and hygiene standards.
Maintain cleanliness of kitchen and equipment.
Ensure compliance with local council regulations.
6. Coordination with Management
Work with restaurant owners/managers on food costs, pricing, and menu changes.
Provide input on promotions or themed nights.
Attend meetings and give updates on kitchen performance.
7. Customer Satisfaction
Occasionally interact with guests for feedback.
Handle special dietary requests or complaints professionally.
Ensure food presentation meets customer expectations.
8. Event & Catering Oversight
Plan and execute bulk cooking for weddings, parties, or catering orders.
Coordinate logistics for off-site catering when needed.
9. Record Keeping
Maintain recipe documentation and kitchen logs.
Track staff schedules and performance records.
Monitor daily kitchen expenses and wastage reports.
Job Types: Full-time, Permanent, Casual, Apprenticeship
Pay: $55,000.00 – $75,000.00 per year

Benefits:

• Employee discount
• Free drinks

Work Authorisation:

• Australia (Preferred)

Work Location: In perso

Please refer the Job description for details