Cook

Indian Moments at Mango Hill, QLD, is looking for an experienced Cook to join their kitchen team. The restaurant sits on Halpine Drive in Mango Hill and is owned and run by a husband and wife who opened the doors in 2020, bringing with them more than eighteen years in hospitality and a long held ambition to cook the food they grew up with for their own community. Its kitchen ranges across both ends of India, from the deep curries and smoky tandoor dishes of the north to the dosas and lighter flavours of the south, alongside biryanis, a well followed Indo-Chinese range and a selection of Indian beverages to go with them. Trading runs seven days for dine-in and online orders, with later service on Friday and Saturday nights, and the room runs on the promise the owners made at the start, that every guest is looked after like family. The role will suit a cook who takes real pride in authentic Indian food, keeps a clean and orderly section through a busy service, and wants a permanent place in a close knit kitchen.

Cook | Indian Moments | Mango Hill, QLD

Key Responsibilities

• Cook to order across the full menu, from northern curries and tandoor dishes to South Indian dosas, biryanis and the Indo-Chinese range, to the recipes and standards the owners have set.

• Prepare the foundations the kitchen runs on, including base gravies, masalas, marinades, spice blends, doughs and batters, so every service starts fully set up.

• Run the tandoor, ovens, grills, ranges and fryers at their correct working temperatures and adjust them through service so breads, grilled meats and slow cooked dishes come off as they should.

• Taste and season dishes as they cook, balancing spice, salt and heat so a curry served on a quiet Tuesday tastes the same as one served on a Saturday night.

• Portion each dish accurately, plate it to the presentation standard set for the menu, and finish it with the right gravy, sauce, chutney, raita or garnish before it leaves the pass.

• Adapt dishes to guests' dietary requirements, including vegetarian, vegan, gluten free, dairy free, Jain and nut free requests, adjusting chilli levels where asked and keeping preparation separated so there is no cross contact.

• Examine produce, meat, seafood, dairy and spices as deliveries arrive, checking freshness, condition and use by dates, and setting aside anything short of the standard the kitchen expects.

• Store goods correctly in the cool room, fridges, freezers and hot holding units, holding each product at its required temperature and labelling, dating and rotating stock so older items are used first.

• Hold your section through peak dinner and weekend trade, timing dishes with the tandoor and curry sections so whole tables leave the pass together and on time.

• Contribute to menu planning with the owners, suggesting seasonal specials, regional dishes and festival items, and helping test and cost them before they go on the menu.

• Estimate the quantities of meat, vegetables, dry goods and spices each service will need, and pass ordering requirements to the owners so the kitchen is stocked for busy periods without carrying waste.

• Train junior kitchen staff and apprentices in the way the kitchen works, covering knife skills, spice blending, tandoor technique, curry bases and plating, and check their work as they learn.

• Maintain food safety and hygiene at every stage, including temperature records, safe cooling and reheating, allergen controls and cleaning schedules that meet Queensland food safety requirements.

• Keep the kitchen, benches, equipment and cool room clean and in good working order, and report faults with the tandoor, refrigeration or exhaust promptly so service is not interrupted.

• Watch portion control, wastage and stock levels day to day, and work with the owners to hold food costs without reducing the quality guests expect.

• Work with the front of house team on order timing, table numbers and special requests, and respond quickly when feedback comes back on a dish.

• Help prepare the kitchen for busier trading periods, including weekends, public holidays and larger bookings, and cover other sections when the kitchen needs a hand.

Qualifications and Experience

• At least one year of relevant experience as a Cook, ideally gained in an Indian restaurant or another busy à la carte kitchen.

• An AQF Certificate III including at least two years of on the job training, or an AQF Certificate IV, in commercial cookery or a closely related field.

Hours and Salary

• Hours: 38 hours per week - Full-time

• Salary: $75,000 to $85,000 plus superannuation per annum

Personal Attributes

• Consistent, with a close eye on quality, portioning and presentation.

• Disciplined about cleanliness, food handling and personal hygiene.

• Dependable, and clear in communication with both kitchen and floor staff.

• Willing to share knowledge and bring less experienced staff along.

How to Apply

If this sounds like the right kitchen for you, we would like to hear from you. Send your resume with a short covering letter as the first page, addressing your experience, your qualification and the Indian cooking styles you know best.