Chef

Position: Chef

Type: Full time, 38 hours per week

Employer: Ramandeep Enterprises Pty Ltd

Location: Elizabeth Downs SA 5113

Salary: $80,000 per annum, exclusive of superannuation

About the Business

Ramandeep Enterprises Pty Ltd is an Indian cuisine restaurant based in Elizabeth Downs, South Australia, serving the northern Adelaide community through dine-in and takeaway service as well as catering for private and community functions. The business is built around authentic regional Indian cooking prepared fresh to order, with an emphasis on consistent flavour, careful spice work and dishes that hold to the same standard every service. Day-to-day operations cover the full kitchen cycle — menu preparation, food safety and hygiene, stock purchasing, supervision of kitchen staff and customer service — and the owners take a hands-on role alongside the team. It is a small, close-knit workplace where standards are set by example, where everyone is expected to take ownership of their section, and where staff are supported to develop their skills as the business grows.

About the Position

The Chef leads the kitchen and carries responsibility for everything that leaves it. Working directly to the Director and supervising two kitchen staff, the successful applicant will plan and prepare the restaurant's dine-in, takeaway and catering output, set and hold the standard for taste, presentation and portioning, manage ingredient ordering and stock rotation, and keep the kitchen compliant with food safety and workplace health and safety requirements. In a kitchen of this size the role is both hands-on and supervisory: the Chef cooks across all sections during service while also organising the workflow, training and directing the team, and adapting production to the demands of a trading day that moves between table service, takeaway orders and catering runs.

Key Responsibilities

Cook and prepare meals across the restaurant's menu in line with established recipes, ensuring consistent taste, quality, presentation and portion standards on every plate.

Prepare ingredients by washing, cutting, chopping, marinating and seasoning as required, and organise mise en place ahead of each service.

Follow recipes and portion requirements precisely, and adjust recipes and seasoning where required to meet individual customer requests and dietary needs.

Plan and co-ordinate daily kitchen production across dine-in, takeaway and catering orders, sequencing tasks so that food is delivered on time and at temperature.

Monitor the quality of dishes at every stage of preparation and cooking, correcting any item that does not meet the required standard before it is served.

Ensure all prepared food is correctly labelled, stored, rotated and handled, and that cold and hot holding requirements are met.

Maintain food hygiene, sanitation and workplace health and safety requirements throughout the kitchen, including cleaning schedules, temperature records and safe use of kitchen equipment.

Purchase and receive stock, check deliveries against orders for quantity and quality, monitor ingredient levels and place orders to maintain continuity of supply while controlling wastage.

Supervise, direct and train two kitchen staff, allocating duties, overseeing their work and supporting the development of their preparation and cooking skills.

Assist the Director with menu development, costing and portion control, and contribute to seasonal and catering menu planning.

Liaise with front-of-house staff regarding special requests, allergies, order timing and customer feedback, and respond promptly where a dish needs to be remade or adjusted.

Requirements

Australian citizens and permanent residents are encouraged to apply.

Certificate IV in Kitchen Management.

A minimum of one year's experience as a Chef.

Demonstrated skill in the preparation and cooking of Indian cuisine, including spice preparation, tandoor and curry cookery, and the ability to reproduce regional dishes consistently to recipe.

Sound working knowledge of food safety, HACCP principles, allergen management, safe food handling and storage, and workplace health and safety obligations in a commercial kitchen.

Practical experience with stock ordering, receiving, rotation, portion control and wastage management.

Competence across dine-in, takeaway and catering production, including the ability to scale recipes and manage volume cooking for functions.

Ability to supervise, direct and train kitchen staff, and to organise workflow in a small team.

Strong communication skills and the ability to work effectively with front-of-house staff and management.

A calm, organised approach under pressure, sound problem-solving judgement and attention to detail.

Availability to work a rotating roster including evenings, weekends and public holidays.

How to Apply

Applicants must submit their resume, including a valid email address, through this online portal. Only shortlisted candidates will be contacted.