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Cook

Accredited Employer · Townsville, Northern QLD · Full-time

Salary: Discussed at interview

Job description

A professional opportunity is available for an Indian Chef Australia, for a candidate with proven commercial kitchen experience and the practical skills required to perform consistently in a demanding restaurant environment. The focus of this position is on demonstrated capability and genuine professional experience. The successful candidate will be expected to take responsibility for food preparation and cooking while also contributing to kitchen organisation, stock management, cost control and team performance. This opportunity is well suited to a chef who can demonstrate a credible employment background, practical knowledge of Indian cuisine and the ability to transition their existing skills into a professional Australian hospitality workplace.

Key responsibilities

  • Prepare and cook Indian dishes using established recipes and traditional cooking techniques
  • Maintain consistent food quality, taste, presentation and portion sizes
  • Organise ingredients and complete preparation tasks before service
  • Manage cooking duties efficiently throughout regular and peak trading periods
  • Monitor ingredient usage and support effective food-cost control
  • Assist with stocktake, ordering and maintaining appropriate inventory levels
  • Coordinate ingredient requirements with suppliers when required
  • Ensure food products are labelled, stored and rotated correctly
  • Reduce avoidable food waste through effective preparation and stock practices
  • Assist with menu development, recipe adjustments and dish costing
  • Maintain a clean, organised and productive kitchen environment
  • Coordinate preparation and cooking tasks to support smooth service
  • Assist with supervising kitchen team members when required
  • Train junior staff in preparation methods, cooking techniques and food-handling procedures
  • Follow food safety, hygiene and workplace cleanliness requirements
  • Communicate effectively with other kitchen and hospitality team members

Requirements

  • 3–4 years of relevant commercial cooking experience preferred
  • Proven hands-on experience preparing and cooking Indian cuisine
  • Strong knowledge of Indian ingredients, spices, recipes and cooking techniques
  • Previous experience within a busy restaurant or high-volume commercial kitchen
  • Hospitality diploma, qualification or relevant formal training is advantageous
  • Understanding of food costing, portion control and kitchen expenses
  • Knowledge of stock management, ordering and waste reduction
  • Ability to manage multiple preparation and cooking tasks efficiently
  • Ability to maintain consistent standards during high-pressure service
  • Good communication, organisation and time-management skills
  • Strong understanding of food safety and hygiene procedures
  • Reliable, professional and accountable approach to work
  • Ability to work constructively within a kitchen team
  • Ability to provide appropriate evidence supporting claimed qualifications and employment experience
  • Sponsorship Available for the right eligible candidate

Visa sponsorship: Accredited Employer Sponsorship provided.

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