Chef

Employer: Sragill Pty Ltd T/A Chutney Bar Melbourne

Position: Chef

Salary: $79,000 - $86,000 Plus Superannuation

Location: 51 Queen Street, Melbourne, VIC-3000, Australia

Mode: Full Time

Experience: Over 1 year experience

About Us

Chutney Bar Melbourne is seeking an experienced and passionate Chef to join our dynamic kitchen team at our well-established restaurant in Melbourne's CBD. Renowned for serving authentic Indian cuisine, Chutney Bar Melbourne combines traditional cooking techniques with high-quality ingredients to deliver an exceptional dining experience.

Operating seven days a week, the restaurant offers both dine-in and takeaway services, catering to office professionals, local residents, and visitors. Our extensive menu features a diverse selection of authentic North and South Indian dishes, including tandoori specialties, curries, biryanis, kebabs, freshly baked Indian breads, and vegetarian delicacies. We are committed to maintaining the highest standards of food quality, consistency, and customer service in a fast-paced and professional kitchen environment.

This is an excellent opportunity for a qualified and motivated culinary professional with proven experience in preparing authentic Indian cuisine. The successful candidate will possess strong organisational and kitchen management skills, a thorough understanding of food safety and hygiene standards, and the ability to work collaboratively within a dedicated team while contributing to the continued success and reputation of Chutney Bar Melbourne.

Duties and Responsibilities:

• Plan and organise the preparation and cooking of a wide variety of authentic North and South Indian dishes, including curries, tandoori items, biryanis, kebabs, breads and vegetarian specialties, in accordance with the restaurant’s menu and service requirements.

• Prepare, cook and present Indian dishes using established recipes, traditional cooking techniques and appropriate methods to maintain consistent quality, taste and presentation.

• Prepare and process ingredients by cleaning, cutting, portioning, marinating and seasoning meats, seafood and vegetables using appropriate Indian spices and culinary techniques.

• Prepare fresh gravies, sauces, chutneys, spice blends and other accompaniments required for the preparation and presentation of menu items.

• Operate and monitor commercial kitchen equipment, including tandoor ovens, grills, fryers and other cooking equipment, in accordance with established procedures and safety requirements.

• Monitor cooking processes and adjust cooking methods, temperatures and seasoning as required to achieve the required taste, texture, quality and presentation.

• Coordinate food preparation and cooking activities with kitchen staff to ensure meals are prepared and served within required timeframes, particularly during busy service periods.

• Monitor the quality of ingredients and prepared dishes and ensure appropriate portion sizes, taste, texture and presentation are maintained before food is served to customers.

• Discuss food preparation requirements, kitchen operations and any issues affecting food quality or service with other kitchen staff and relevant personnel.

• Maintain high standards of food hygiene, sanitation and cleanliness throughout food preparation and kitchen operations in accordance with established food safety and workplace procedures.

• Inspect, receive and appropriately store food supplies, ensuring ingredients are fresh, properly handled, labelled and stored to maintain quality and minimise wastage.

• Monitor food preparation requirements and stock levels and assist with maintaining adequate supplies of ingredients and kitchen products required for daily service.

• Coordinate with front-of-house staff regarding food preparation and service requirements, including accommodating customer dietary requirements and special requests where appropriate.

• Identify and address routine kitchen and food preparation issues and adjust preparation processes where necessary to maintain efficient service and consistent food quality.

• Assist in maintaining and applying standard recipes, preparation procedures and kitchen practices to ensure consistency in the quality and presentation of dishes.

To be successful in this role, it is essential you have:

• Hold a Certificate III or IV or an equivalent recognised qualification.

• Minimum 1 year of full-time experience as a Chef in an Indian restaurant, with experience preparing authentic North and South Indian cuisine.

• Strong knowledge of Indian cooking techniques, including tandoor cooking, curry preparation, biryanis, kebabs, breads, gravies, and the use of traditional spices and ingredients.

• Excellent understanding of Australian food safety, hygiene, and WHS regulations, with the ability to maintain a clean and compliant commercial kitchen.

• Proven ability to work efficiently in a fast-paced, high-volume restaurant environment while maintaining consistency, quality, and presentation standards.

• Strong organisational, time management, communication, and teamwork skills, with the ability to supervise junior kitchen staff, manage stock effectively, and contribute to menu planning and kitchen operations.

Join Chutney Bar Melbourne, where tradition, taste, and teamwork come together to create memorable dining experiences.

We look forward to welcoming a passionate Chef to lead our kitchen with pride.