Chef - Full Time/Permanent

Chola’s Indian Restaurant is dedicated to delivering authentic Indian cuisine with a modern touch. Our menu celebrates the diversity of India’s culinary traditions, offering a wide variety of vibrant, aromatic dishes crafted from time-honored recipes and presented with warm hospitality in a contemporary setting.

We are looking for a Chef to join our team who can uphold our culinary standards and bring passion, creativity, and consistency to the kitchen. In this role, you will be responsible for planning, preparing, and presenting high-quality Indian dishes, supervising kitchen staff, and ensuring smooth operations in a fast-paced restaurant environment.

• Menu Planning & Design: Create and develop menus that highlight a broad range of Indian cuisines, incorporating authentic specialties and seasonal ingredients to cater to customer preferences.
• Innovation & Development: Introduce new dishes in consultation with management, balancing authenticity with creativity while adapting recipes to seasonal produce and evolving customer tastes.
• Cooking & Preparation: Prepare and cook a wide selection of Indian dishes including vegetarian and non-vegetarian specialties, maintaining the highest standards of quality.
• Traditional Techniques: Apply authentic Indian cooking methods such as fermentation, dum cooking, spice tempering (tadka), tandoor usage, and slow cooking techniques.
• Quality & Consistency: Ensure consistency in flavor, presentation, and portion sizes while supervising all stages of food preparation and service.
• Cost & Inventory Management: Estimate food and labour costs, monitor kitchen expenses, reduce wastage, and manage supply ordering, storage, and stock rotation.
• Team Leadership: Supervise, train, and mentor kitchen staff, sharing knowledge of traditional Indian cooking practices and modern kitchen operations.
• Recruitment & Development: Support management in hiring and developing a capable kitchen team through structured training and professional growth opportunities.
• Food Safety & Compliance: Uphold hygiene, food safety, and workplace health standards in accordance with Australian regulations.
• Service Management: Oversee kitchen operations during busy service periods, ensuring smooth coordination for dine-in, takeaway, and catering.
• Reporting & Improvements: Maintain accurate records of inventory, compliance, and staff training, providing management with feedback on performance and menu enhancements.

• Minimum 1 year experience in a professional kitchen, preferably with Indian cuisine
• Certificate IV in Commercial Cookery
• Diploma of Hospitality Management
• Proficiency in cooking Indian dishes.
• Excellent food hygiene and safety awareness
• Strong teamwork, communication, and problem-solving skills in a busy kitchen
• Creative flair and consistency in dish presentation and flavor