THE INDIAN HUT

PUSHPARAJ PTY LTD

About Us:
The Indian Hut, nestled at 384 Nepean Highway in Chelsea, VIC, has a rich history of delivering authentic Indian cuisine to the local community. Established with a vision to bring the vibrant flavors of India to Australia, it quickly became a favorite among locals. The restaurant is renowned for its traditional dishes like Butter Chicken, Samosa, and Tandoori Chicken, prepared by chefs trained in India. Emphasizing the use of fresh ingredients and traditional cooking techniques, The Indian Hut provides a cozy and welcoming atmosphere for both dine-in and takeaway patrons. Its commitment to quality and exceptional service has cemented its reputation as a premier dining destination in the area.

The Role:
We are seeking a skilled and passionate Chef who is ready to lead and innovate in a fast-paced, authentic kitchen. This role goes beyond cooking it involves creativity, leadership, and operational oversight to ensure the quality and success of our kitchen.

Key Responsibilities:

Prepare and cook a variety of dishes using traditional spices and organic ingredient

Collaborate with the senior chef and management in planning menus and creating new dishes and that reflect authentic Indian and Nepalese flavours.

Inform front staff about the daily specials if any

Check the cool room temperature and freezer to ensure proper storage conditions. Monitor and manaer kitchen inventory, minimizing waste & controlling costs.

Support management in Order and manage food supplies in line with restaurant needs and sustainability goals

Monitor the quality of dishes through every stage of preparation and final presentation

Collaborate with management, dietitians (where applicable), and front-of-house staff to align on dietary requirements and service standards

Demonstrate cooking techniques and guide kitchen staff in authentic methods and procedures

Enforce compliance with hygiene, safety, and food handling regulations to maintain a compliant kitchen

Assist in selecting and training new kitchen team members

Skills & Qualifcation-

Proven experience as a Chef in a reputable restaurant.

Minimum 3 years of experience as a Chef.

Minimum Certificate IV in Commercial Cookery.

Strong knowledge of traditional recipes, spices, and regional flavours

Ability to work with organic and high-quality ingredients

Proven skills in team leadership and kitchen operations

Understanding of food cost control and inventory management

Flexibility to work evenings, weekends, and peak service times

Passion for excellence and continuous improvement

Able to work in a busy work environment