Join our dynamic kitchen team, where creativity, passion and culinary expertise are valued and encouraged. Whether you are an experienced Chef or an aspiring culinary professional, Desi Dhaba offers a supportive environment with opportunities for career development and professional growth.
Skills & Experience Required
- Minimum 2 years of experience as a Chef in a commercial Indian kitchen.
- Proven experience working across both curry and tandoori sections.
- Certificate III or Certificate IV in Commercial Cookery.
- A Positive Skills Assessment as a Chef.
- Strong knowledge of traditional Indian cooking techniques, spices and flavour profiles.
- Ability to prepare authentic curries, tandoori dishes, biryanis, naan, roti and other Indian specialities.
- Sound knowledge of food safety, hygiene and sanitation standards.
- Ability to work efficiently and calmly in a fast-paced kitchen environment.
- Strong leadership, communication and team-management skills.
- A genuine passion for authentic Indian cuisine with creativity and attention to detail.
Key Responsibilities
- Develop and prepare a diverse range of authentic Indian dishes and menus to suit a variety of tastes.
- Combine traditional Indian recipes with creative and contemporary variations where appropriate.
- Oversee ingredient preparation and ensure traditional cooking methods and recipes are consistently followed.
- Prepare and cook curries, tandoori dishes, biryanis, naan, roti and other Indian specialities.
- Maintain consistency in taste, quality, portion sizes and presentation across all dishes.
- Conduct regular tastings and inspect dishes to ensure they meet quality standards before service.
- Oversee all aspects of food preparation, cooking and presentation.
- Coordinate and supervise the daily activities of the kitchen team.
- Train, guide and mentor kitchen staff in Indian cooking techniques and flavour profiles.
- Help team members understand the cultural background and authenticity of traditional Indian dishes.
- Monitor food stock levels and maintain accurate kitchen inventory.
- Order ingredients and kitchen supplies based on operational requirements.
- Build and maintain positive working relationships with suppliers.
- Ensure fresh, high-quality ingredients are sourced, stored and used appropriately.
- Monitor kitchen equipment and coordinate maintenance or repairs when required.
- Maintain high standards of cleanliness, hygiene and food safety throughout the kitchen.
- Ensure compliance with relevant food-handling, sanitation and workplace safety requirements.
- Minimise food waste through effective planning, storage, preparation and portion control.
- Contribute to a positive, professional and productive team environment.
