BHULLAR BROTHERS PTY LTD T/A Curry King WA is seeking an experienced and passionate Chef to join our team at our Bayswater location. This role is ideal for a motivated culinary professional who thrives in a fast-paced kitchen and is committed to delivering exceptional food quality and service. You will be responsible for overseeing kitchen operations, preparing high-quality meals, and contributing to menu innovation while maintaining strict hygiene and safety standards.

Benefits

Competitive salary package based on experience
Stable, full-time employment opportunity
Supportive and team-oriented work environment
Opportunities for career progression and skill development
Work with a growing and reputable hospitality business

Task & responsibilities

Planning menus for Indian cuisine including curries, tandoor dishes, biryanis and regional specialties, estimating food and labour costs, and ordering food supplies including spices, lentils, fresh produce and other ingredients specific to Indian cooking
Monitoring quality of dishes at all stages of preparation and presentation, ensuring authentic taste, aroma and presentation consistent with Indian culinary standards
Discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff regarding Indian recipes, dietary requirements such as vegetarian, vegan and halal, and customer preferences
Demonstrating techniques and advising on cooking procedures specific to Indian cuisine, including use of tandoor ovens, tempering of spices, slow cooking of curries and preparation of Indian breads such as naan and roti
Preparing and cooking a wide range of Indian dishes including starters, mains, breads and desserts to a high standard of authenticity and quality
Explaining and enforcing hygiene regulations in the kitchen, ensuring safe handling and storage of perishable items such as dairy, meat and fresh spices commonly used in Indian cooking
May select and train staff in Indian cooking techniques, spice blending, and kitchen procedures to maintain consistency and quality across all dishes
May freeze and preserve foods including cooked gravies, marinated meats and prepared spice blends to ensure efficiency and freshness in a busy Indian restaurant kitchen

Qualification & experience

AQF Certificate IV in Commercial Cookery, Diploma, or higher qualification
Minimum 1 years of relevant work experience
Strong understanding of kitchen operations and food safety standards
Ability to work efficiently in a high-pressure environment
Excellent leadership and team management skills
Passion for culinary excellence and innovation