Key Responsibilities

• Planning and developing authentic Indian and Nepalese menu items for Spice Town, including curries, tandoori dishes, biryanis, Momo dishes, grilled meats, and vegetarian selections while assisting with stock ordering, portion control, and kitchen cost management.
• Inspecting ingredients, monitoring food preparation processes, and ensuring all meals are prepared, garnished, and presented according to Spice Town’s quality and presentation standards before service.
• Coordinating with restaurant management and front-of-house staff regarding daily operations, customer preferences, menu improvements, dietary requests, and service efficiency during busy trading periods.
• Guiding and supporting kitchen staff in traditional Indian and Nepalese cooking methods, including tandoor cooking, charcoal grilling, curry preparation, spice balancing, plating, and food handling procedures.
• Preparing, seasoning, and cooking a wide variety of Indian and Nepalese dishes including Butter Chicken, Lamb Rogan Josh, Tandoori Chicken, Chow Mein, and Momo using commercial kitchen equipment and specialized cooking techniques.
• Ensuring compliance with food safety standards, workplace hygiene practices, cleaning schedules, temperature controls, and occupational health and safety requirements throughout all kitchen operations.
• Assisting in supervising, training, and mentoring cooks, kitchen hands, and junior staff members to maintain consistent food quality, kitchen efficiency, and compliance with restaurant procedures.
• Preparing and storing sauces, curry bases, marinated meats, and other food items using appropriate preservation, refrigeration, freezing, and stock rotation procedures to maintain freshness and minimise wastage.

Qualifications

• AQF associate degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2)
• Minimum 1- 3 year experience required