Tandoori Guru is a renowned Indian restaurant located in the heart of Whyalla, South Australia. Positioned along the shores of the upper Spencer Gulf, Whyalla serves as the gateway to the Eyre Peninsula and is about a 4-hour drive from Adelaide.

Tandoori Guru in Whyalla is looking for enthusiastic cook to join our team. Specializing in authentic North Indian cuisine, we are dedicated to providing outstanding dining experiences for our guests.

Tasks for the Role of Cook will include:

Preparing Ingredients: Chopping vegetables, marinating meats, grinding spices, and preparing ingredients for daily use, ensuring they are fresh and of high quality.

Cooking Main Dishes: Preparing traditional Indian dishes, including curries, biryanis, and vegetarian and non-vegetarian entrees, following authentic recipes and techniques.

Tandoor Operations: Managing the tandoor oven to cook items like naan, roti, kebabs, and tandoori meats, controlling heat and cooking time for optimal results.

Spice Blending: Measuring and blending spices to create specific flavor profiles essential to Indian cuisine.

Plating and Presentation: Arranging dishes attractively on plates before they are served, following the restaurant’s standards.

Regulating Temperatures of Tandoors, Stoves, and Other Cooking Equipment: Monitoring and adjusting the heat levels of tandoor ovens, gas stoves, grills, and other cooking equipment to ensure optimal cooking temperatures for various Indian dishes.

Storing Ingredients in Temperature-Controlled Areas: Properly storing spices, fresh produce, meats, and dairy in temperature-controlled refrigerators.

Inventory and Stock Management: Keeping track of kitchen inventory, managing stock levels, and ordering supplies as needed.

Cleaning and Maintenance: Maintaining a clean and organized kitchen space, regularly cleaning surfaces, equipment, and utensils to meet health and safety regulations.

Quality Control: Ensuring each dish meets the restaurant’s quality standards for taste, appearance, and portion size.

Adapting to Dietary Requirements: Preparing dishes to accommodate customer dietary preferences, including vegetarian, vegan, and gluten-free options.

Collaboration with Kitchen Staff: Working closely with the rest of the kitchen team to coordinate timing and efficient food preparation, especially during peak hours.

Skills and experience

Must be open to relocating if currently based interstate or in another city.

Must be available to work both weekend days and split shifts.

A minimum of 2 years of full-time experience in a similar position is required.

Relevant qualifications are essential.

Strong knowledge and awareness of the restaurant and dining industry, including current trends.

Confidence and expertise in developing and delivering high-quality menu strategies.

Commitment to achieving the highest standards in food presentation, product quality, and overall customer experience.

If you are interested in this opportunity, please contact us on 0423 190 066 for a confidential discussion.

Job Type: Full-time

Pay: $65,000.00 – $75,000.00 per year