Blue Flame Modern Indian Restaurant is a warm and contemporary dining destination in Muswellbrook, renowned for offering bold, authentic Indian flavours with a modern twist. Our focus is on quality, consistency, and customer satisfaction — and we are looking for a passionate Chef or Cook to become a valued part of our team. Key Responsibilities Will Include: Cooking and preparing a wide range of traditional and modern Indian dishes including curries, tandoori items, biryanis, street food, breads, and vegetarian/vegan options. Managing the day-to-day kitchen operations to ensure efficiency and quality service. Preparing sauces, marinades, and spice blends from scratch. Monitoring and ensuring food quality, portion size, and presentation standards. Operating a variety of kitchen equipment, including tandoors, grills, fryers, and ovens. Assisting in seasonal and special menu development with creative input. Training, mentoring, and supervising junior kitchen staff and apprentices. Managing inventory, ordering supplies, and maintaining stock levels efficiently. Minimising food wastage and ensuring cost-effective kitchen operations. Upholding food safety, sanitation, and hygiene standards at all times. Ensuring compliance with all health and safety regulations. Participating in regular team meetings and kitchen planning discussions. What We’re Looking For: 1–2 years of experience in a commercial kitchen, ideally in Indian cuisine. Strong working knowledge of Indian spices, regional cooking techniques, and ingredients. Ability to thrive in a fast-paced environment and manage multiple tasks. Excellent teamwork, leadership, and communication skills. Creative flair and a passion for food innovation. Solid understanding of food hygiene, safety, and kitchen operations. Flexibility to work nights, weekends, and public holidays as required. What We Offer: A competitive annual salary of $76,000 – $80,000, based on experience and skills. A supportive, collaborative, and respectful work culture. Opportunities for growth, development, and creative input. Full-time, stable employment in a well-established and respected restaurant. Staff meals and performance-based incentives.
