About the Company SHRI MAHA VARAHI PTY LTD operates well-known hospitality establishments under the business names CURRY POINT BY BEZAWADA BABU and CURRY POINT BELLPARK in North Geelong, Victoria. The company is committed to delivering high-quality, authentic culinary experiences with a focus on consistency, freshness, and customer satisfaction. With a growing customer base and strong community presence, the business values professionalism, food excellence, and efficient kitchen operations. Role Purpose The Chef is responsible for planning, preparing, and presenting high-quality dishes in accordance with established recipes and food safety standards. The role ensures efficient kitchen operations, maintains consistent food quality, and contributes to menu development while supporting business growth and customer satisfaction. The position aligns with ANZSCO requirements for Chef occupations, involving trade-level cooking, supervision, planning, and quality control. Key Responsibilities Plan, organise, and supervise food preparation and cooking activities to ensure efficient kitchen operations during daily service. Prepare, season, and cook a range of curry-based dishes, rice preparations, lentil dishes, and accompaniments in accordance with established recipes and quality standards. Ensure consistency in taste, portion control, and presentation across all menu items to maintain brand standards and customer satisfaction. Monitor quality of raw materials and finished dishes at all stages of preparation and service. Estimate food requirements and assist in managing food costs, wastage control, and stock utilisation. Order, receive, and store supplies in compliance with food safety and stock rotation procedures. Maintain accurate records relating to stock levels, food production, and kitchen operations. Ensure compliance with Australian food safety regulations, hygiene standards, and workplace health and safety requirements. Supervise and support kitchen staff to ensure productivity, adherence to procedures, and consistent output. Coordinate workflow to meet takeaway and dine-in demand within service timeframes. Contribute to menu planning and continuous improvement of recipes in line with business objectives. Maintain cleanliness and operational readiness of kitchen equipment and food preparation areas. What We Are Looking For Minimum 1 year of proven experience as a Chef in a busy commercial kitchen, preferably in Indian cuisine. Relevant qualification such as Certificate IV in Commercial Cookery or equivalent. Strong understanding of traditional Indian spices, cooking techniques, and flavour balancing. Ability to manage high-volume service periods while maintaining food quality. Good knowledge of stock control, food costing, and waste management practices. Commitment to hygiene, safety, and maintaining brand standards. Why Join Us? Opportunity to be part of a growing hospitality business with a strong community presence. Supportive work environment that values skill, dedication, and professionalism. Opportunity to contribute to menu development and operational improvements. Stable, long-term employment opportunity. Competitive remuneration aligned with skills and experience.
