About The Client The Flames Modern Indian is a popular restaurant in Scarborough in QLD that serves Indian and Australian pub bistro meals. They are currently looking for an experienced Cook to join their expanding team. The Role This is a full time role with an annual salary set between $77,000 to $82,000 plus superannuation. The Responsibilities Your tasks at the restaurant will consist of: Examine food to ensure quality and presentation Cooking variety of dishes from the menu and on pans with guidance of head chef Cooking menu items in co-operation with the rest of the kitchen Using different methods of cooking such as tandoori cooking, frying, steaming, boiling and roasting Prepare and cook complete meals or individual dishes and foods Portioning food, placing it on plates, and adding gravies, sauces and garnishes Regulating temperatures of ovens, grills and other cooking equipment maintain them in good working condition Reporting to management if any maintenance is required Maintain inventory and records of food, supplies and equipment Order raw materials to supplier as per business need Review menu with head chef and contribute to some seasonal changes to the menu Follow and maintain all OH&SC requirement for safe kitchen operations. Clean and maintain work area and kitchen equipment Setting up and stocking stations with all necessary supplies Assist with the ordering of supplies Ensure safety and sanitation practices in the kitchen The Requirements: To be considered for the position you must meet the following requirements: Relevant qualifications in cookery or hospitality Strong food knowledge and skills in authentic Indian cuisine Relevant qualifications in cookery or hospitality Minimum 2 years of experience as a commercial cook in a restaurant kitchen Minimum 2 years of experience with cooking curry and Tandoori Minimum 2 years of cooking experience with open fire and the Tandoor oven Minimum 2 years of experience in preparing Indian sauces and Tandoori rub mix from scratch Must be able to work with proteins like beef, lamb and seafood Passion for great food and presentation Understanding of, and commitment to, food safety Experience in kitchen operations and in managing a team Experience in training kitchen staff Ability to work well under pressure Goods ordering and menu costing Stock control and wastage minimization Able to work to a flexible roster includes weekends
