THAALi Indian Restaurant – Full-Time Chef Positions ASAP START

THAALi Indian Restaurant has been operating very successfully in Craigieburn, building strong customer demand and an excellent reputation for authentic Indian cuisine and exceptional service.

We are seeking: Full-Time Chef for our Craigieburn restaurant, 

This is an excellent opportunity for skilled and passionate individuals to join a fast-paced, reputable, and in-demand Indian restaurant brand. Salary + superannuation applies for  full-time position.

Business Details

21 Hospitality Group Pty Ltd (ACN 666 169 179), trading as THAALi

Locations:

Central Park Square, Shop 2, Unit 1/9 Mareeba Way, Craigieburn VIC 3064

Position: Chef (Full-time) – Multiple roles available

As a Chef, you will undergo the following responsibilities and tasks:

Key Responsibilities

As a Chef, you will be responsible for delivering high-quality Indian cuisine and supporting kitchen leadership across daily operations, including:

Prepare, cook, and present authentic Indian cuisine, including curries, breads, street foods, Indo-Chinese items, and tandoori dishes, in line with THAALi’s recipes and quality standards.

Demonstrate strong expertise in pan-based Indian dishes, tandoori cooking, and marination techniques, ensuring these skills are consistently executed to a high standard.

Plan and coordinate daily kitchen operations to ensure smooth service, efficient workflow, and timely food preparation during peak periods.

Supervise, guide, and support kitchen hands and junior staff, including task allocation and on-the-job training to maintain performance and teamwork.

Maintain consistent taste, presentation, and portion control across all menu items, ensuring every dish meets THAALi’s quality expectations.

Regulate and monitor cooking equipment, including tandoor, ovens, grills, and pans, ensuring precise cooking conditions and consistent output.

Monitor stock rotation (FIFO), food storage, prep levels, and wastage to support freshness, efficiency, and cost control.

Ensure compliance with Australian food safety and hygiene requirements, including Safe Food Australia standards, sanitation routines, and correct temperature control.

Prepare and adapt dishes for customers with dietary needs and allergy requirements, ensuring safe handling and avoiding cross-contamination.

Maintain high standards of cleanliness, organisation, and sanitation across kitchen and preparation areas.

Work collaboratively with front-of-house staff to ensure service flow, manage special requests, and support customer satisfaction.

Contribute to menu improvements and operational efficiencies as directed by management.

Experience Requirement:

Minimum 1 year’s experience working as a Chef in a high-volume commercial kitchen, with strong proficiency in preparing authentic Indian cuisine. Applicants must have demonstrated expertise in pan-based Indian dishes, tandoori cooking, and marination techniques, with these skills well-developed and consistently performed to a high standard.

Qualifications:

Minimum Certificate IV in Kitchen Management or Commercial Cookery (or equivalent).

Applicants with a Diploma qualification and/or substantial relevant experience are encouraged to apply.

Essential Selection Criteria

Strong knowledge of Indian cooking methods including tandoor, tempering, slow-cooking, spice blending, knife skills, and plating.

Sound understanding of Australian food-handling regulations and HACCP principles.

Ability to multitask under pressure, prioritise tasks during peak service, and meet strict timelines.

High attention to detail for food presentation, portion control, and recipe consistency.

Strong communication and teamwork skills with a positive kitchen culture mindset.

Availability to work weekends and public holidays as required.

Must hold valid work authorisation in Australia (e.g., Australian citizen, PR, or valid visa).

How to Apply

Please submit an updated resume and a cover letter (maximum one page) addressing how you meet each Essential Selection Criterion. Please also include at least two referees with contact details.

If you satisfy the above requirements, please apply without hesitation outlining why you are suitable.

Applications will be accepted for 4 weeks from the date of advert posting.

Please note only shortlisted applicants will be contacted.

Job Type: Full-time

Salary: $77000 - $80,000 per year + superannuation (as per experience) 

Day range: Monday to Friday + Weekend availability (required)

Shift: 8-hour shift, rotating roster

Physical setting: Restaurant

Experience: Indian Cuisine –  1 -3 year (Chef experience required)

Work Location: In person (Craigieburn or Fairfield)

Benefits

$77000 - $80,000 per year  (as per experience) 

Superannuation

Task & responsibilities

As a Chef, you will be responsible for delivering high-quality Indian cuisine and supporting kitchen leadership across daily operations, including:

Prepare, cook, and present authentic Indian cuisine, including curries, breads, street foods, Indo-Chinese items, and tandoori dishes, in line with THAALi’s recipes and quality standards.

Demonstrate strong expertise in pan-based Indian dishes, tandoori cooking, and marination techniques, ensuring these skills are consistently executed to a high standard.

Plan and coordinate daily kitchen operations to ensure smooth service, efficient workflow, and timely food preparation during peak periods.

Supervise, guide, and support kitchen hands and junior staff, including task allocation and on-the-job training to maintain performance and teamwork.

Maintain consistent taste, presentation, and portion control across all menu items, ensuring every dish meets THAALi’s quality expectations.

Regulate and monitor cooking equipment, including tandoor, ovens, grills, and pans, ensuring precise cooking conditions and consistent output.

Monitor stock rotation (FIFO), food storage, prep levels, and wastage to support freshness, efficiency, and cost control.

Ensure compliance with Australian food safety and hygiene requirements, including Safe Food Australia standards, sanitation routines, and correct temperature control.

Prepare and adapt dishes for customers with dietary needs and allergy requirements, ensuring safe handling and avoiding cross-contamination.

Maintain high standards of cleanliness, organisation, and sanitation across kitchen and preparation areas.

Work collaboratively with front-of-house staff to ensure service flow, manage special requests, and support customer satisfaction.

Contribute to menu improvements and operational efficiencies as directed by management.

Qualification & experience

Experience Requirement:

Minimum 1 year’s experience working as a Chef in a high-volume commercial kitchen, with strong proficiency in preparing authentic Indian cuisine. Applicants must have demonstrated expertise in pan-based Indian dishes, tandoori cooking, and marination techniques, with these skills well-developed and consistently performed to a high standard.

Qualifications:

Minimum Certificate IV in Kitchen Management or Commercial Cookery (or equivalent).

Applicants with a Diploma qualification and/or substantial relevant experience are encouraged to apply.