Chef – South Indian Cuisine Specialist – Fixed Term

We need an experienced specialist chef for a 12-week fixed-term contract to set up our South Indian section and train our new kitchen team for the opening.

You will:

• Set up the South Indian station, including dosa tawa, batter preparation and fermentation areas
• Prepare dosa, idli, medu vada, uttapam, sambar, rasam and chutneys in high volume
• Manage batter ratios and fermentation in Sydney conditions, and traditional tempering
• Calibrate recipes to Australian ingredients and write recipe cards and portion specifications
• Train and assess our local cooks through demonstration and supervised practice
• Maintain food safety and hygiene standards

You will need

• At least 3 years' experience as a chef specialising in South Indian cuisine in a high-volume commercial kitchen
• Proven skill in batter preparation and fermentation control for consistent dosa and idli
• Experience training other cooks
• Cert III or IV in Commercial Cookery, a hospitality degree, or equivalent experience
• Experience with a large Indian restaurant brand's standardised recipes is highly regarded
• Full Australian work rights for the contract period
• Availability to work early and late shifts, including weekends and public holidays

What we offer

• $41.00 per hour plus 12% superannuation
• Saturday, Sunday, public holiday and overtime penalty rates under the Restaurant Industry Award 2020
• 37.5 hours per week, 5 shifts
• Staff meal on every shift

How to apply

Apply with your resume and a short summary of your South Indian cooking experience. Shortlisted applicants will be asked to complete a practical cooking test.