Chef and/or Cook positions- Curry, Tandoori, Cuisine (sous) and Breakfast these multiple full time permanent positions are available at a busy Indian restaurant located in Mackay QLD (LJ&VA Holdings Pty Ltd T/A Roshni Indian Restaurant – Roshni by Raj). Must have experience in Indian cuisine and for the breakfast chef/cook position experience in both Indian and traditional Australian breakfast dishes or a willingness to learn. Visa sponsorship available for candidates with the right qualifications along with a generous salary package $70,000-$80,000 depending on experience.

“For overseas candidates you must have skill assessment and 5.5 or 6 in each modules in IELTS”

Indian Curry Chef/Cook - KEY TASKS

• Have a full operational knowledge of all recipes, standards, portion sizes and presentation style of dishes produced within the kitchen,

• Assist in the creation of menus (taking into account food and labour costs),

• Discuss food preparation issues with the manager and other staff and monitor the preparation and presentation of the dishes,

• Work with the management and set daily and weekly production levels for the kitchen,

• Maintain stock levels according to requirements of business and understand how this can have an effect on food costs,

• Implement and ensure compliance with food hygiene standards and health and safety requirements,

• Check the freshness and quality of ingredients,

• Ensure food prepared in the kitchen is of highest possible standards,

• Be responsible for the supervision and training of any junior kitchen staff,

• Deal with food complaints efficiently,

• Demonstrate strong organisational skills,

• Prepare curries, sauces and desserts as and when required,

Qualifications require: Diploma of Commercial Cookery or Hospitality plus 2 years experience

Tandoori Chef/Cook- KEY TASKS

• Operating a traditional tandoor oven, cooking such items as meat and breads

• Preparing curries, sauces and desserts as per standard and style set by the Head Chef(s)

• Regulating temperatures of tandoor, ovens, grills, burners/pans and other cooking equipment

• Able to demonstrate a thorough understanding of traditional Northern Indian cuisine including desserts

• Storing food in temperature controlled facilities

• Ensure the correct preparation and presentation standard of the dishes is maintained at all times

• Demonstrating tandoor techniques and cooking procedures to other staff if required

• Checking on food supplies and advising the supervisor of any requirements

• Ensure all the equipment used in section is in good condition and hygienically cleaned before and after use

• Ability to demonstrate strong organisational skills

Qualifications require: Certificate III in Commercial Cookery plus 2 years experience

Indian Cuisine Chef/Cook (sous) - KEY TASKS

• Have a full operational knowledge of all recipes, standards, portion sizes and presentation style of dishes produced within the kitchen,

• Assist in the creation of menus (taking into account food and labour costs),

• Discuss food preparation issues with the manager and other staff and monitor the preparation and presentation of the dishes,

• Work with the management and set daily and weekly production levels for the kitchen,

• Maintain stock levels according to requirements of business and understand how this can have an effect on food costs,

• Implement and ensure compliance with food hygiene standards and health and safety requirements,

• Check the freshness and quality of ingredients,

• Ensure food prepared in the kitchen is of highest possible standards,

• Be responsible for the supervision and training of the junior kitchen staff,

• Deal with food complaints efficiently,

• Demonstrate strong organisational skills

Qualifications require: Certificate III in Commercial Cookery plus 3 years experience or Certificate IV in Commercial Cookery plus 2 years experience

Breakfast Chef/Cook

As a Breakfast Chef/Cook you will play a vital role in creating delicious and visually appealing breakfast dishes delight our guests. You will be responsible for preparing a variety of breakfast items, ensuring the highest standards of food quality and presentation. Your culinary skills and passion for breakfast will contribute to our reputation for excellence.

Key Responsibilities

Prepare and cook a diverse menu of breakfast items, including eggs, hotcakes, fritters and Indian dishes such as Dosa, Uttapam, Parathas, and Puri's.

Ensure all food is prepared according to recipes and presentation standards

Maintain a clean and organised kitchen environment, following health and safety regulations

Collaborate with team members to ensure efficient kitchen operations during busy breakfast service

Assist in inventory management and ordering of kitchen supplies as needed

Keep up-to-date with culinary trends and techniques to enhance the breakfast menu

Qualifications require: Diploma of Commercial Cookery or Hospitality plus 2 years experience

All positions must complete the Tourism COVID 19 Hygiene Course.