Sous Chef – South Indian Specialty

About US:

Sarvak Hospitality is seeking a dedicated Sous Chef to support the launch of an iconic South Indian brand in Australia. Working closely with our Head Chef, you will be a key operational pillar for our 120-seat flagship restaurant, responsible for maintaining the daily consistency of a 60-year-old South Indian culinary legacy in the Harris Park precinct.

Pay: AU$79,500.00 – AU$82,000.00 per year + Superannuation

Roles and Responsibilities

*Direct and coordinate kitchen operations during peak service periods to ensure efficiency, speed, and consistency for 120 covers.

*Manage the kitchen and supervise the entire culinary team in the Head Chef’s absence, ensuring no dilution of brand standards or 60-year-old traditions.

*Directly oversee specialized meat-tenderizing and marination stations, applying traditional South Indian techniques to ensure flavor integrity.

*Demonstrate and advise junior cooks on the precise temperature controls and technical sequences required for specialty grain and pulse dishes.

*Liaise with the Head Chef to maintain 100% authenticity of proprietary South Indian flavor profiles and "Master Chef" protocols.

*Monitor quality control at all stages of food preparation, from raw ingredient handling to the final presentation of the South Indian Kongu menu.

*Manage kitchen resources, including monitoring food costs, labor productivity, and the inventory of proprietary spice imports.

*Maintain rigorous hygiene standards and ensure the kitchen operates in total compliance with NSW Food Safety and HACCP regulations.

*Coordinate the 14-shift weekly roster, ensuring adequate staffing levels and operational continuity across all service periods.

*Enforce Workplace Health and Safety (WHS) protocols to maintain a safe, organized, and professional environment.

*Train and mentor junior staff, utilizing Tamil fluency where necessary to interpret complex traditional recipes and technical specifications.

*Estimate food consumption and assist in the procurement of high-quality local produce and specialized international ingredients.

Requirements

*Minimum Certificate IV in Commercial Cookery (or equivalent Australian/International qualification).

*Minimum 5 years of experience in authentic South Indian cuisine, with a focus on specialty preparations.

*Proven technical ability in authentic South Indian meat and poultry preparations using traditional methods.

*Demonstrated experience in a hands-on, high-volume kitchen environment with a track record of supervisory responsibility.

*Fluency in Tamil is preferred to facilitate seamless communication regarding traditional recipes and nuances with the leadership team.

*Strong understanding of commercial kitchen management, including food cost control, stock rotation, and regulatory compliance.