Chef

Prepare and cook Indian Curry and Tandoori dishes.
Cooking, seasoning, garnishing and presentation of dishes.
Portioning food, adding gravies, sauces and garnishes.
May demonstrate new cooking techniques and equipment to staff, and train other kitchen staff when required.
Check the quality of raw and cooked food products to ensure that relevant health codes, food handling practices and the food control plan requirements met.
Maintain kitchen and storage areas in a clean, hygienic and organized manner in compliance with relevant Safe food handling practices and the food control plan.
Preparing food that meets specific dietary requirements when requested.
Informing employer if equipment requires repair and/or if new equipments are needed
Storing food in temperature controlled facilities.
Regulating temperature of Tandoori oven and other cooking equipment.
May help head chef/manager with planning menus and estimate food requirements.
Coordinating with front of house staff to ensure smooth customer service

Minimum guaranteed work hours 30 per week
Requirements:

Will require at least 3 years of experience working in a restaurant or hotel environment.
A formal cookery qualification equivalent to NZ Level 4 certificate in Cookery is preferred not compulsory, it can be offset for the required experience.
Relevant experience with cooking Indian cuisine.