Tandoori and Curry Chef

Our client, a professional hospitality group in central Sydney, is recruiting a Tandoori and Curry Chef. From a recruiter's point of view the brief is clear. They want a cook who has already run a tandoor in a busy restaurant, who can produce curries that taste the same on the hundredth plate as the first, and who will train the juniors around them.

Candidates who stand out will show matching experience in the order the employer lists it, starting with the tandoor and moving through curry work, prep and hygiene. The role is full-time and stable, and sponsorship is available for the right candidate.

Tailoring makes the difference here. Mirror the duties below in your CV, name the breads and grills you cook daily and mention any menu ideas that made it onto a list. You can rework your CV for this tandoor brief in Build AI CV before you submit.

• Lead the Tandoor section day to day
• Bake naan and roti in the tandoor
• Grill kebabs, tikka and other tandoori dishes
• Cook authentic Indian curries alongside contemporary ones
• Make marinades, gravies and sauces
• Prepare stocks and mise en place for each service
• Control portions and keep presentation consistent
• Stay efficient and organised through high-volume service
• Follow food safety and kitchen hygiene standards
• Watch wastage and assist with stock management
• Help with menu development and new dishes, and support and train junior kitchen staff

• At minimum, 5 years' relevant experience
• Strong hands-on Tandoor and Curry section experience
• Excellent knowledge of Indian spices, marinades and cooking techniques, plus strong knife and preparation skills
• Experience gained in a busy, high-volume restaurant
• Able to keep quality and consistency up under pressure, with a good understanding of food safety and hygiene
• Reliable, professional and a strong communicator who works well in a team
• Available evenings and weekends as required