RM Conglomerate Pty Ltd

Indian Culture, an award-winning Indian restaurant located at Battery Point, Tasmania, is seeking a skilled and passionate Chef to join our dynamic kitchen team. The successful candidate will be responsible for preparing high‑quality dishes, planning menus, maintaining food safety standards, and ensuring smooth kitchen operations in a fast‑paced environment. This is a full‑time role (38 hours per week) requiring strong leadership, creativity, and the ability to work efficiently during busy service periods.

Benefits

• Competitive salary of $80,000 per annum plus 12% superannuation
• Excellent working conditions in a dynamic and supportive team environment
• Career advancement opportunities and room to grow within the business
• A vibrant workplace where your skills and contributions are genuinely valued and appreciated

Task & responsibilities

• Plan menus, estimate food and labour costs, and order food supplies
• Monitor quality of dishes at all stages of preparation and presentation
• Demonstrate cooking techniques and provide guidance on procedures
• Discuss food preparation requirements with Managers, and kitchen and waiting staff
• Prepare and cook authentic Indian dishes, both vegetarian and non‑vegetarian, including curries, tandoori breads, and desserts to a high standard
• Ensure consistency and quality in food preparation and presentation
• Maintain high standards of food hygiene and safety at all times
• Freeze, preserve, and store foods appropriately
• Work efficiently under pressure, managing kitchen supplies and restocking ingredients as needed
• Train and support kitchen staff when required
• Collaborate closely with team members to ensure smooth kitchen operations
• Handle kitchen tasks independently
• Ensure cleanliness of kitchen and preparation areas
• Adhere strictly to food safety regulations
• Strong communication and teamwork skills
• Ability to thrive in a fast-paced environment

Qualification & experience

• AQF Certificate IV in Commercial Cookery (or equivalent)
• Minimum 2 years of relevant experience in a commercial kitchen as a Chef, with proven ability in preparing a wide range of dishes, presentation methods, and plating styles
• Strong understanding of food safety regulations and commitment to maintaining the highest standards of personal hygiene
• Ability to work efficiently and remain composed under pressure in a fast‑paced environment
• Leadership and team management skills
• Flexibility to work evenings and weekends