Chef (Blu Ginger Indian Restaurant)

Global Vision Recruitment on behalf of Blu Ginger Investment Pty Ltd trading as Blu Ginger Indian Restaurant Date Posted: 27 October 2026 ABN: 90 125 948 754 Position: Chef Employment: Full-time Hours: 38 hours per week Salary: AUD $80,000 - $85,000 per annum + 12% superannuation Work Location: 2/5–21 Genge Street, Canberra ACT 2600 Blu Ginger Indian Restaurant is an established Indian restaurant located in the heart of Canberra. Having served the Canberra community for approximately a decade, the restaurant has developed a strong reputation for providing quality Indian cuisine and an authentic dining experience. Blu Ginger is looking for 2 full-time chefs with at least one year full-time experience to join our team on full-time basis working 38 hours per week. To be considered for the role, the candidate will need to have relevant industry qualification and a minimum of one year experience in a similar position.

Duties & Responsibilities as a Chef

• Preparing for service and cooking dishes as per the menu and recipes provided.
• Prepare and cook a variety of dishes to order, ensuring that each dish meets high standards for flavour, quality, and authenticity.
• Ensure the consistent execution of recipes, presentation, and portion control.
• Oversee daily kitchen operations, ensuring efficiency and adherence to high standards of food quality and presentation.
• Monitoring quality of dishes at all stages of preparation and presentation.
• Design, cost and update menus that showcase dishes, incorporating fresh, locally sourced produce, meats, seafood, poultry and ingredients to ensure a burst of flavour in every bite.
• Recruit, train, and supervise kitchen staff, fostering a collaborative and productive work environment.
• Rostering of kitchen staff and managing labour cost.
• Manage inventory levels, order supplies, and control food costs to meet financial targets.
• Maintain strict hygiene and safety standards, ensuring compliance with health regulations.
• Collaborate with front-of-house staff to ensure guests receive excellent service and enjoy their culinary experience.
• Work closely with the management team to incorporate feedback and keep the menu aligned with guest preferences and seasonal ingredient availability.
• Facilitating special events & functions
• Meeting Food Cost Budgets and other KPIs set by the Management.

Qualifications

• Certificate IV in Kitchen Management or Relevant qualifications.

Skills and other requirements for the position

• Have a minimum of one-year full-time work experience as a chef.
• Ability to work under pressure.
• Awareness of food safety and hygiene standards.
• Have knowledge of Food Handling and Food Safety procedures.
• Excellent presentation and communication skills.
• Have a passion for cooking.

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