Chef – South Indian Cuisine Specialist – Fixed Term
Job Type: Temporary position | Full time position
Job Description
- 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
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