Lead, mentor, and manage culinary teams, fostering a collaborative and high performance kitchen environment.
Responsibilities: Develop and plan innovative menus and daily specials, aligning with the restaurant's vision and customer preferences. Oversee all kitchen operations, ensuring efficiency, productivity, and adherence to culinary standards. Supervise and monitor all stages of food preparation to ensure consistent dish quality, while guiding and advising staff on cooking procedures. Create detailed preparation lists for kitchen crew, ensuring streamlined operations. Oversee the preparation, delivery, and execution of all food offerings, maintaining high standards of presentation and taste. Ensure that kitchen, food preparation, and storage areas comply with health and hygiene standards. Maintain effective communication with team members to ensure the seamless performance of kitchen operations. Prepare specialty dishes tailored to customer cultural preferences, restaurant specials, and dietary requirements. Manage food storage to minimize wastage, ensuring optimal use of resources. Oversee food costing, inventory management, and procurement to maintain budgetary control. Uphold standards of food storage, rotation, quality, and appearance to ensure the best possible customer experience. Accurately estimate and order supplies and raw materials based on kitchen needs and menu requirements. Provide leadership, guidance, and training to the kitchen team, including cooks, wait staff, and kitchen hands. Participate in the recruitment, selection, and training of kitchen staff, ensuring a skilled and motivated team. Maintain up-to-date knowledge of products, services, and market trends to keep the restaurant competitive. Manage staff scheduling and assist in human resources processes as needed to support operational needs. Qualifications: 2 years of experience as a chef in a professional kitchen. Proven supervisory skills with the ability to lead and inspire a culinary team. A confident and results-driven approach, with a focus on delivering excellence. Flexibility in working hours and adaptability in approach to meet the demands of the role. Australian work experience in similar role preferred. Strong communication skills and proficiency in relevant technology. Exceptional attention to detail and a commitment to maintaining high standards. The ability to work effectively under pressure, delivering timely and high-quality results. The restaurant operates six days a week, with the position requiring a minimum of 38 hours per week. The successful candidate may also be required to work paid overtime as needed. A competitive salary of $70,000 to $80,000 per annum plus minimum guaranteed superannuation is offered for deserving candidates.
Please ring us on 02 62598033 or email for further information regarding this position.
About Company Yuvraj Aulakh Pty ltd t/a Delhi to Canberra Indian Cuisine is an authentic Indian restaurant located at 12 Chinner Crescent, Melba, Canberra, Australian Capital Territory, 2615 serving the best quality of a variety of cuisines providing a remarkable dining experience to our esteemed guests.
We are looking for a full-time passionate, qualified and experienced chef for our daily operations in the ACT.
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