Atta Restaurant is looking for a Chef Role.
Atta is voted Victoria's best Indian restaurant, serving modern Indian food, bringing regional dishes from India in a contemporary manner. This restaurant is located in the elite suburb of 'Albert Park' which is close to the beach and has reliable public transport. It offers a fine dining experience with stunning views.
Experienced in creating Indian curries and specialisation in regional cuisine. Ensure all the dishes are cooked according to the restaurant's existing standard and plating guidelines.
Able to prepare and cook all the dishes in a timely manner and are of the highest possible quality.
Candidates must have superior experience in making wide varieties of Indian curries.
Attention to detail is a must, as is demonstrated in Indian curries and regional culinary expertise.
Menu planning, calculate food cost, coordinates and supervises all menu implementations in a timely manner with proper recipes.
Supervise and mentor the junior staff members in the kitchen.
Should have passion, determination, and ability to work productively with other team members.
To follow up with the kitchen stewarding department about the proper cleaning in the kitchen and respective areas.
Must have working rights within Australia.
What is on offer for the successful applicant:
1: Excellent Salary.
2: Long term job security for the right candidate.
3: Onsite Car park.
4: Young vibrant and fun work environment.
5: Be part of an exciting and professional team at the award winning restaurant.
Due to an exciting and expansive time for our Restaurant Group, we are building our new production kitchen team and require prep Chefs at our production kitchen on St Kilda Road. The positions available are for dedicated Chefs with proven experience in high paced, high volume and professional kitchens.
We are looking for someone who has had a minimum of 3 years in a Bistro environment. Able to turn out quality food at high volume and fast pace. You will be responsible for the kitchen, including stock ordering, stock rotation, waste control, PAR levels, KPIs, and mentoring the junior kitchen staff