Chef - Full-Time, Permanent

Thakar Indian Vegetarian Restaurant is a popular vegetarian dining destination in Adelaide, South Australia, offering authentic Indian cuisine prepared using traditional recipes, fresh ingredients, and quality spices. Known for its commitment to exceptional food quality and customer service, the restaurant provides a welcoming dining experience and continues to serve a diverse menu that caters to the tastes of the local community and visitors alike.

The purpose of this role is to lead the preparation and presentation of authentic Indian vegetarian cuisine, ensuring high standards of food quality, taste, consistency, and kitchen operations. The Chef will oversee menu preparation, maintain food safety and hygiene standards, manage kitchen stock and ingredients, and contribute to delivering an exceptional dining experience for customers while supporting the ongoing success and reputation of Thakar Indian Vegetarian Restaurant.

• Plan, prepare, cook, and present a range of authentic Indian vegetarian dishes while maintaining consistency in taste, quality, and presentation.
• Develop and update menu items, including seasonal and specialty dishes, in line with customer preferences and business requirements.
• Monitor food preparation and cooking processes to ensure compliance with recipe specifications and quality standards.
• Supervise kitchen operations, including food production, portion control, and service efficiency.
• Inspect the quality of raw ingredients and finished dishes to ensure freshness and high standards.
• Manage stock levels, order ingredients and supplies, and minimise food wastage through effective inventory control.
• Ensure compliance with food safety, hygiene, and workplace health and safety regulations.
• Train, supervise, and support kitchen staff to maintain efficient kitchen performance.
• Coordinate with management regarding menu planning, special events, and customer dietary requirements.
• Maintain a clean, organised, and efficient kitchen environment at all times.

• Certificate III in Commercial Cookery, Certificate IV in Commercial Cookery, or an equivalent qualification in commercial cookery.
• Minimum of 1- 2 years of relevant experience as a Chef, preferably in an Indian restaurant or similar hospitality environment.
• Demonstrated experience in preparing and cooking authentic Indian vegetarian cuisine.
• Sound knowledge of food safety, kitchen hygiene, and stock control procedures.
• Strong organisational, communication, and time-management skills.