Gourmet Curry Hut Indian Restaurant
1 year ago
Chef
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Company information
- Company
- Gourmet Curry Hut Indian Restaurant
- Location
- Australia, Victoria, Melbourne Region, Melbourne Australia
- Posted
- 1 year ago
Job description
Company Name: SJLP & CO PTY LTD T/A Gourmet Curry Hut Indian Restaurant
Job Title: Chef
Location: Melbourne, Victoria
Employment Type: Full-time
Salary: $75,000 - $85,000 plus superannuation
About the Company
Gourmet Curry Hut is a well‐established Indian restaurant located in Melbourne, offering authentic regional Indian cuisine. We pride ourselves on fresh ingredients, aromatic spices, and a menu crafted to take patrons on a culinary voyage through India’s diverse regions. We are fully licensed (and BYO wine), vegetarian & vegan friendly, and committed to delivering excellent food quality, presentation, and customer experience.
Position Overview
We are seeking a skilled Chef to join our kitchen team. You will work alongside another Chef and two Kitchen Hands in a fast‐paced, dynamic environment. The role involves leading food preparation, managing day‐to‐day kitchen operations, ensuring high standards of hygiene and safety, and maintaining consistency in our menu offerings.
Key Responsibilities & Duties:
- Plan, prepare, and cook Indian dishes (starters, mains, sides, tandoor items, rice, breads, desserts) to high standards of taste, texture, presentation, and aroma.
- Develop or adapt recipes and menu items, including regional specialties, ensuring consistency of portion size, flavour profiles (spice levels, regional authenticity), and appearance.
- Lead and supervise kitchen operations, including coordinating with the other Chef, Cook and the Kitchen Hands to ensure smooth workflow.
- Monitor food safety and hygiene standards, ensuring compliance with regulatory requirements and internal policies.
- Manage stock control: ordering, receiving, storing, and rotating supplies and ingredients (spices, meats, vegetables, dairy, etc.), ensuring quality and minimising waste.
- Maintain kitchen equipment and ensure it is cleaned, in working order and safe to use. Report or arrange for repairs or maintenance as required.
- Ensure food is cooked and served within required timeframes, especially during busy periods (lunchtime, dinner service), while maintaining quality.
- Assist with training and mentoring kitchen staff ensuring they follow recipes, portion sizes, and hygiene standards.
- Maintain standards of presentation, portion size and consistency across all dishes served to customers.
- Collaborate with management on menu planning, specials, seasonal adjustments, costings, and possibly implementing new dishes.
- Assist with maintaining a clean, organized, and safe kitchen environment, ensuring compliance with workplace health & safety regulations.
Skills, Experience & Qualifications
- Relevant qualifications in hospitality. Adequate experience may be acceptable in lieu of formal qualifications.
- Minimum 2 years of experience as a Chef, ideally in Indian cuisine or similar multicultural kitchen.
- Strong knowledge of Indian cooking techniques, spice blends, tandoori methods, etc.
- Ability to work under pressure during busy service hours.
- Leadership capability, including supervising staff and maintaining kitchen discipline.
- Good organisation, time management, and attention to detail.
- Understanding of food safety and hygiene requirements
Only shortlisted applicants will be contacted.
Required skills
- experience
- attention to detail
- full-time
- training
- maintenance
- repairs
- regulations
- kitchen
- hygiene
- safety
- food safety
- leadership
- mentoring
- customer experience
- stock control
- hospitality
- time management
- qualifications
- chef
- salary
- equipment
- hygiene standards
- presentation
- organisation
- superannuation
- melbourne
- regulatory requirements
- menu planning
- supplies
- kitchen operations
- specials
- vegetarian
- cuisine
- workplace health
- desserts
- ingredients
- indian
- victoria
- kitchen staff
- recipes
- consistency
- meats
- dairy
- vegetables
- friendly
- multicultural
- internal policies
- spices
- rice
- portion size
- costings
- breads
- indian restaurant
- portion sizes
- vegan
- menu offerings
- starters
- mains
- seasonal adjustments
- new dishes
- tandoor items
- sides
- workplace health & safety regulations
- byo wine
- 75,000
- 85,000
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