Cook

Hospitality · Townsville, Northern QLD, Australia · Full-Time · $80,000/yr

A hospitality employer in Australia needs a capable chef for Indian cuisine, with a demonstrated record in commercial kitchens. The restaurant is busy, so reliable cooking skills, strong kitchen discipline and practical experience are expected from day one.

Cooking is only part of the job. You will also organise preparation, maintain food quality and control stock, costs and wastage to keep daily kitchen operations running smoothly.

Selection is based on relevant experience, practical skills and overall suitability, and your employment and experience details will be verified, so apply with accurate information.

Key Responsibilities

Uphold food safety, hygiene and cleanliness standards
Prepare and cook Indian dishes to established quality and presentation standards, keeping recipes, portions, flavour and presentation consistent
Plan and organise each day's preparation before service starts
Keep preparation and cooking efficient during busy trading periods
Monitor ingredient usage, help control food costs, keep stock at appropriate levels and assist with purchasing
Handle incoming food supplies correctly: receiving, checking, storing and rotating them
Assist with menu preparation, recipe development and costing of dishes
Maintain efficient workflow across prep and cooking areas
Coordinate kitchen activities so service is delivered on time
Give junior kitchen staff guidance and hands-on training, and help supervise kitchen employees when required
Reduce food waste through effective preparation and stock practices
Collaborate with kitchen team members and front-of-house staff

Requirements & Eligibility

Willing to go through the relevant employment, experience and eligibility verification
Approximately 3–4 years of relevant commercial cooking experience
Demonstrated experience preparing Indian cuisine in a professional kitchen and a strong understanding of Indian ingredients, spices, recipes and cooking techniques
Background in a busy restaurant or high-volume food service environment
Hospitality qualification or relevant formal training advantageous
Knowledge of food costing, portion control, kitchen cost management, stock control, ordering and waste minimisation
Can maintain quality and productivity during busy services
Strong time-management and organisational abilities
Clear communicator and effective team player
Sound knowledge of safe kitchen practices and food hygiene
Professional, dependable and positive, and able to work effectively within a diverse hospitality team

Apply: [email protected] · WhatsApp