CHEF – FULL TIME (2 POSITIONS)

Business: Dakshin Indian Restaurant Pty Ltd (ABN: 13 620 283 249)
Location: 106 Church Street, Parramatta NSW 2150
Salary: AU$80,000 per annum + superannuation
Employment Type: Full-time
Website: www.anjapparsydney.com.au

Job Published: 18 August 2026

ABOUT THE BUSINESS

Dakshin Indian Restaurant Pty Ltd operates in Parramatta, specialising in authentic Indian cuisine. The business originated in Chennai in 1964 and has developed an international presence while maintaining traditional Chettinad culinary practices.

The Parramatta restaurant provides dine-in and catering services, including private events, celebrations and corporate functions. The business prepares a range of vegetarian and non-vegetarian dishes in a busy commercial kitchen environment.

ABOUT THE ROLES

Two full-time Chef positions are available at the Parramatta restaurant. Both positions are responsible for commercial food preparation, cooking, kitchen coordination, stock control, food safety and maintaining consistent food quality during busy service periods. The Chefs will report to and take instructions from the Executive Chef.

The positions have the following cuisine specialisations:

Position 1 – Chettinad / South Indian cuisine.
Position 2 – North Indian / Indo-Chinese cuisine.

COMMON KEY RESPONSIBILITIES:

Food Preparation and Cooking:

Plan and organise daily food preparation and cooking activities according to service requirements.
Prepare, cook and present dishes in accordance with recipes, portion requirements and quality standards.
Prepare ingredients, sauces, marinades, spice blends and cooking stations for daily service.
Maintain consistency in taste, texture, portion size, quality and presentation.
Check the quality and freshness of ingredients and finished dishes.

Kitchen Operations and Service:

Coordinate food preparation and kitchen workflow during busy service periods.
Assist with menu planning and development of new dishes and specials.
Ensure timely preparation of meals for dine-in, takeaway and catering services.
Work closely with restaurant management and kitchen staff to maintain efficient service.
Maintain a clean, organised and productive commercial kitchen.

Stock Control and Kitchen Management:

Monitor stock levels and assist with ordering and receiving supplies.
Check deliveries for quality, quantity and freshness.
Apply stock rotation and storage procedures to minimise spoilage and wastage.
Monitor ingredient usage and assist with portion and food cost control.
Maintain ingredients and supplies in accordance with food safety requirements.

Kitchen Team and Staff Support:

Guide and supervise cooks and kitchen support staff where required.
Train kitchen staff in recipes, preparation methods, portion control and presentation.
Coordinate kitchen tasks to maintain an efficient workflow.
Communicate with management and kitchen personnel regarding service requirements.
Contribute to a professional and productive kitchen environment.

Food Safety and Workplace Compliance:

Maintain food safety, hygiene and sanitation standards throughout food preparation and service.
Ensure appropriate food storage, temperature control and stock rotation procedures are followed.
Maintain clean preparation areas, equipment and cooking stations.
Follow safe operating procedures when using kitchen equipment.
Comply with Workplace Health and Safety requirements and applicable workplace procedures.

POSITION 1 – CHETTINAD / SOUTH INDIAN CUISINE

The successful candidate will have demonstrated commercial experience preparing authentic Chettinad and South Indian cuisine.

Cuisine-Specific Responsibilities:

Prepare authentic Chettinad curries, gravies, dry dishes, biryani, rice dishes and other South Indian menu items.
Prepare traditional Chettinad masalas, spice blends, marinades and curry bases.
Apply traditional cooking techniques to meat, seafood, vegetable and other South Indian preparations.
Maintain consistency in the flavour, spice profile, texture and presentation of Chettinad dishes.
Assist with developing and refining traditional Chettinad and South Indian menu offerings.

Skills and Experience:

Strong practical expertise in authentic Chettinad / South Indian cuisine.
Sound knowledge of Chettinad spices, masala preparation, curry bases and traditional cooking methods.
At least three years of relevant commercial experience as a Chef or in a related role.
Relevant commercial cookery qualification or equivalent trade training will be highly regarded.

POSITION 2 – NORTH INDIAN / INDO-CHINESE CUISINE

The successful candidate will have demonstrated commercial experience preparing North Indian and Indo-Chinese cuisine.

Cuisine-Specific Responsibilities:

Prepare authentic North Indian curries, gravies, rice dishes and related menu items using traditional spices and cooking methods.
Prepare Indo-Chinese dishes using commercial wok-based cooking techniques.
Prepare Indo-Chinese sauces, fried starters, noodles, rice and dry and gravy-based dishes.
Maintain consistency in curry bases, sauces, marinades, seasoning, taste and presentation.
Assist with developing and refining North Indian and Indo-Chinese menu offerings.

Skills and Experience:

Strong practical expertise in North Indian and Indo-Chinese cuisine.
Proven ability in commercial wok-based cooking and high-volume restaurant service.
Sound knowledge of Indian spices, curry bases, sauces and traditional preparation methods.
At least three years of relevant commercial experience as a Chef or in a related role.
Relevant commercial cookery qualification or equivalent trade training will be highly regarded.

COMMON CORE COMPETENCIES:

Strong technical cooking and commercial kitchen skills.
Ability to maintain consistent food quality, taste, portioning and presentation.
Strong organisation and time-management skills.
Ability to manage multiple preparation and service priorities.
Effective teamwork and communication skills.
Sound stock control and food cost awareness.
Strong understanding of food safety and hygiene requirements.
Ability to work effectively under pressure during busy service periods.
Reliable, professional and committed to maintaining high kitchen standards.

ROSTER AND WORKING CONDITIONS

The positions require flexibility to work a full-time roster, including evenings, weekends and public holidays, in accordance with operational requirements.

Fair Work and Equal Employment Opportunity

Dakshin Indian Restaurant Pty Ltd is an equal opportunity employer and welcomes applications from suitably qualified candidates. Employment conditions will be provided in accordance with the Fair Work Act 2009 and applicable Australian workplace laws.

How to Apply

Please submit your CV on or before the closing date by clicking the Apply button.

Only shortlisted candidates will be contacted.

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