Chef

PSPT Industries Pty Ltd, trading as Village Hoppers, operates a restaurant in Cranbourne North, Victoria, specialising in Sri Lankan and Indian cuisine. The restaurant offers a diverse menu featuring traditional hoppers, kottu roti, curries, biryani, dosa, rice dishes and other vegetarian, meat and seafood preparations. Village Hoppers provides dine-in and takeaway services, with a focus on traditional cooking techniques, authentic flavours, consistent food quality and efficient kitchen service.

About the Role

Village Hoppers is seeking an experienced Chef to join its kitchen team. The successful candidate will be responsible for planning and organising food preparation, preparing and cooking Sri Lankan and Indian dishes, monitoring food quality and coordinating kitchen activities to maintain consistent cooking and presentation standards.

The role also involves contributing to menu planning, estimating food and ingredient requirements, monitoring food costs and providing practical guidance to kitchen staff to support the restaurant's daily operations.

Location: Shop 3/1655 Thompsons Road, Cranbourne North VIC 3977

Employment Type: Full-Time

Salary: $75,000 to $85,000 per annum plus Superannuation

Key Responsibilities

• Prepare and cook a range of traditional Sri Lankan and Indian dishes, including hoppers, kottu roti, curries, biryani, dosa and other rice, meat, seafood and vegetarian preparations in accordance with established recipes and cooking standards.
• Plan and organise daily food preparation activities, including the preparation of curry bases, spice blends, marinades, batters and other ingredients required for restaurant service.
• Monitor the quality, flavour, seasoning, texture and presentation of dishes throughout preparation, cooking and service to maintain consistent culinary standards.
• Inspect fresh produce, meats, seafood, spices and other ingredients to ensure their quality and suitability for food preparation.
• Contribute to menu planning, daily specials and improvements to existing dishes, considering traditional cooking methods, ingredient availability, customer preferences and food costs.
• Estimate food quantities and preparation requirements, monitor ingredient costs and assist with ordering supplies and controlling kitchen wastage.
• Coordinate cooking activities across kitchen sections, including curry preparation, rice dishes, hoppers and other menu items, to ensure efficient workflow and timely completion of customer orders.
• Demonstrate traditional Sri Lankan and Indian cooking techniques and guide kitchen staff in ingredient preparation, spice combinations, cooking methods and presentation standards.
• Liaise with restaurant management and front-of-house staff regarding food preparation requirements, dietary requests and service timing.
• Monitor stock rotation, ingredient storage and temperature-control procedures to maintain food quality and minimise spoilage.
• Explain and enforce food safety, hygiene and workplace health and safety requirements throughout kitchen operations.
• Review kitchen preparation procedures and coordinate improvements to food preparation efficiency, cooking practices and workflow during busy service periods.

Candidate Requirements

• Cert IV in in Commercial Cookery, Hospitality or a closely related discipline.
• Minimum 1–2 years of relevant experience as a Chef in a commercial kitchen.
• Demonstrated experience preparing and cooking Sri Lankan, Indian or similar South Asian cuisine.
• Strong knowledge of traditional cooking techniques, spice preparation, curry making, rice dishes and other restaurant food preparations.
• Ability to plan and organise food preparation activities and coordinate kitchen operations during busy service periods.
• Experience in menu planning, food costing, ingredient estimation, stock control and minimising kitchen wastage.
• Ability to monitor food quality, flavour and presentation while maintaining established culinary standards.
• Ability to demonstrate cooking techniques and provide practical guidance to kitchen staff.
• Sound knowledge of food safety, hygiene and safe food-handling practices.
• Strong organisational, communication and teamwork skills.
• Ability to work effectively in a fast-paced restaurant kitchen.
• Only candidates currently residing in Australia will be shortlisted.

How to Apply

Please submit your resume outlining your relevant qualifications, experience and suitability for the position. Only shortlisted candidates will be contacted.