Key Responsibilities

• Plan and develop menus suitable for the restaurant and banquet operations, including Indian cuisine, function menus, catering packages, seasonal dishes and special event requirements. 
• Estimate food requirements, kitchen labour needs and preparation costs, and assist with ordering food supplies, ingredients, spices, meat, seafood, vegetables and other kitchen stock required for daily service and banquet functions. 
• Monitor the quality, taste, portioning, presentation and consistency of dishes at all stages of preparation and service to ensure food is prepared to the required restaurant and banquet standards. 
• Discuss food preparation, menu planning, customer requirements, dietary requests, service timing and kitchen operational issues with managers, kitchen staff and front-of-house staff to ensure smooth restaurant and event service. 
• Demonstrate cooking methods and provide guidance to kitchen staff on preparation techniques, use of tandoor, curry preparation, marination, plating, portion control and correct cooking procedures. 
• Prepare and cook a range of dishes for dine-in service, takeaway orders, catering and banquet events, including entrees, curries, tandoori items, rice dishes, breads, desserts and other menu items. 
• Explain, implement and enforce food safety, hygiene, cleanliness and workplace health and safety procedures in the kitchen, including safe food handling, storage, temperature control and sanitisation practices. 
• Assist in selecting, supervising and training kitchen staff to ensure they understand menu standards, preparation methods, kitchen procedures and service expectations. 
• Freeze, store and preserve food items where required, including prepared ingredients, sauces, marinades and other perishable items, in accordance with food safety and quality control requirements.

Qualification

• AQF Associate Degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2)
• Minimum 1- 3 year experience required