Cook
Hospitality · Townsville, Northern QLD, Australia · Full-Time · Discussed at interview
Do you cook Indian food with confidence and know how a busy commercial kitchen really works? A hospitality employer in Australia is looking for a capable chef with a proven record in commercial kitchens to join its restaurant team.
You will bring reliable cooking skills, strong kitchen discipline and hands-on experience. Besides preparing Indian cuisine, you will help with the wider running of the kitchen: organising prep, keeping food quality high and controlling stock, costs and wastage so daily operations run smoothly. Kitchen experience from abroad, including the Middle East or the Philippines, can be part of your background.
Applicants will be considered on relevant experience, practical skills and overall suitability.
Key Responsibilities
- Cook and prepare Indian dishes to the kitchen's set quality and presentation standards
- Plan and organise prep before each day's service
- Keep cooking and prep moving efficiently when trade gets busy
- Keep recipes, portion sizes, flavour and presentation consistent
- Watch how ingredients are used and help keep food costs under control
- Keep stock at the right levels and help with purchasing
- Receive, check, store and rotate food supplies the right way
- Help with menu preparation, developing recipes and costing dishes
- Keep work flowing smoothly between prep and cooking areas, and coordinate the kitchen so service runs on time
- Guide and train junior kitchen staff, and help supervise kitchen employees when needed
- Keep food safety, hygiene and cleanliness up to standard
- Cut down food waste through good prep and stock habits
- Work as one team with front-of-house and kitchen staff
Requirements & Eligibility
- Approximately 3–4 years of relevant experience in commercial cooking
- Demonstrated experience cooking Indian cuisine in a professional kitchen, with a strong understanding of Indian ingredients, spices, recipes and cooking techniques
- Experience in a busy restaurant or high-volume food service setting
- A hospitality qualification or relevant formal training is advantageous
- Knowledge of food costing, portion control and managing kitchen costs
- Understanding of stock control, ordering and minimising waste
- Able to keep quality and productivity up during busy services
- Strong organisation and time management, plus clear communication and effective teamwork
- Sound knowledge of food hygiene and safe practices in the kitchen
- A professional, dependable and positive attitude to work
- Able to work well in a diverse hospitality team
- Willing to complete the relevant employment, experience and eligibility verification
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