Cook in Berrigan

Target Business Services

Location: 5/345 Edward Street, Wagga Wagga NSW 2650

Salary: $80,000 plus 12% superannuation

Position: Full time, permanent

Our client, Guru Kripa 13 Pty Ltd, operates a well-established Indian restaurant located in Wagga Wagga, New South Wales. The restaurant specialises in authentic Indian cuisine prepared using traditional recipes, fresh ingredients, aromatic herbs and spices. Offering dine-in, takeaway and delivery services, the business provides customers with an extensive selection of North Indian favourites. The restaurant is committed to maintaining high food quality, consistent flavours, excellent hygiene standards and a welcoming dining experience. Guru Kripa 13 Pty Ltd is seeking a motivated and experienced Cook to join its professional kitchen team. The successful candidate will be responsible for preparing, cooking and presenting a variety of authentic Indian dishes in accordance with established recipes, food quality standards and customer requirements. The role is essential to supporting the restaurant's daily kitchen operations and ensuring that meals are prepared and served efficiently during service periods. The successful applicant will demonstrate practical cooking skills, knowledge of Indian ingredients and cooking techniques, and a sound understanding of food safety, kitchen hygiene and stock handling procedures. The ability to work effectively in a fast-paced commercial kitchen, follow instructions, maintain consistency in food preparation and work collaboratively with other kitchen staff is essential.

Qualifications and Experience

• Minimum one year relevant full-time experience as a Cook or in a closely related commercial cooking role.
• Certificate III or Certificate IV in Commercial Cookery, Hospitality or a closely related qualification.

In this role, your main responsibilities include:

• Prepare, cook and present a variety of authentic Indian dishes, including curries, biryanis, tandoori items, breads, appetisers, vegetarian meals and non-vegetarian dishes, in accordance with established recipes and restaurant standards.
• Prepare ingredients by washing, peeling, cutting, chopping, portioning and marinating meats, poultry, seafood and vegetables for daily kitchen requirements.
• Prepare sauces, gravies, spice blends, marinades and other cooking components using traditional Indian herbs, spices and preparation techniques.
• Cook food using appropriate methods including tandoori cooking, while maintaining the required flavour, texture and presentation.
• Operate commercial kitchen equipment, including ovens, grills, fryers, stovetops and tandoor ovens, in accordance with operating and safety procedures.
• Follow standard recipes, cooking instructions and portion sizes to ensure consistency in taste, quality, presentation and serving quantities.
• Store food ingredients and prepared items appropriately, label and date stored products, and rotate stock in accordance with food safety procedures.
• Check the quality and freshness of ingredients and report shortages, damaged goods or unsuitable food items to the Chef.
• Minimising food wastage through appropriate ingredient handling and portion control.
• Maintain cleanliness and sanitation across kitchen workstations, cooking equipment, utensils, storage areas and food preparation surfaces.
• Follow food safety, HACCP principles, workplace health and safety procedures and relevant hygiene requirements when handling, preparing, cooking and storing food.
• Prepare meals according to customer orders and assist in accommodating dietary requirements, including vegetarian preferences and food allergies, in accordance with restaurant procedures.
• Coordinate with other kitchen staff and front-of-house personnel to ensure timely preparation and service of dine-in, takeaway and delivery orders.
• Assist with other food preparation and kitchen duties as required to support the efficient operation of the restaurant.

Skills

• Practical cooking skills and experience in preparing a variety of Indian dishes in a commercial kitchen.
• Good knowledge of Indian ingredients, herbs, spices, marinades, sauces and traditional cooking techniques.
• Ability to follow recipes, cooking instructions and portion control standards consistently.
• Experience in preparing and handling meat, poultry, seafood, vegetables and other food ingredients.
• Ability to operate commercial cooking equipment safely and efficiently.
• Sound understanding of food safety, personal hygiene, safe food storage and kitchen sanitation procedures.
• Attention to detail in food quality, taste, texture, presentation and serving consistency.
• Commitment to maintaining a clean, safe and organised commercial kitchen.

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