About the Role
About the Employer
Our client is a highly regarded Indian restaurant in Harris Park, Sydney, established in 2007 with a clear passion for delivering original Indian flavours and a truly authentic dining experience. Over the years, the restaurant has built a loyal following and a strong reputation for quality food, ambience and service.
Role Overview
We are seeking a skilled Curry Chef to take ownership of the curry section, ensuring consistent quality and authentic flavours across the menu. You’ll work as part of a professional kitchen team, contributing to daily service, prep, menu execution and ongoing development of the curry offering.
Key Responsibilities
• Lead the curry section in service, ensuring dishes are produced to spec and delivered on time.
• Prepare core gravies, sauces, stocks and masalas to par, maintaining consistency and quality.
• Cook a variety of classic and regional Indian curries (veg/non-veg), adjusting spice levels to guest preferences while preserving flavour integrity.
• Manage mise en place, prep lists and handovers, with clear communication between shifts.
• Produce biryanis, pulaos, dals and associated garnishes with attention to detail and portion control.
• Maintain high standards of food safety, hygiene and allergen management, following HACCP and venue procedures.
• Assist with inventory, par levels and waste control for the curry section.
• Help train junior team members and support broader kitchen operations when required.
• Provide input into menu specials and seasonal dishes in collaboration with the Head Chef.
Skills & Experience
• Strong technical skills in Indian curry preparation within a premium restaurant environment.
• Ability to manage a section independently during busy services.
• Sound understanding of allergens, hygiene and food safety standards.
• Organised, reliable and efficient with strong teamwork and communication.
Salary & Benefits
• Full-time position with a salary of $77,000–$78,000 AUD + super (commensurate with experience).
• Competitive pay and allowances.
• Ongoing training and career development in a respected Indian restaurant.
• Supportive, team-focused environment with a strong reputation and regular clientele.
How to Apply
To apply, please send your updated resume to mahevish@theplacementvalley.com
with the subject line: “Curry Chef – Harris Park”.
For more information about The Placement Valley and our current opportunities, visit www.theplacementvalley.com
or contact our recruitment team.
Requirements
We are recruiting a Curry Chef for a well-established premium Indian restaurant in Harris Park, Sydney. The venue is known for delivering authentic Indian flavours and a refined dining experience, with a strong reputation among locals and visitors alike.
This full-time role is ideal for a chef with strong curry skills who is confident working in a high-standard Indian kitchen and enjoys consistency, flavour and detail.
What you’ll be doing:
Leading the curry section for lunch and dinner service, delivering consistent flavour, texture and presentation.
Preparing base gravies and sauces (e.g. makhani, korma, onion–tomato, spinach, coconut-based), stocks and masalas to par levels.
Cooking a range of regional Indian curries (veg and non-veg) to spec and adjusting spice/heat to guest preference without compromising authenticity.
Managing section mise en place, daily prep lists and handover notes; maintaining par levels during peak periods.
Executing biryani and pulao bases, dal and tempering, finishing oils/ghees and garnish work, with accurate portion control.
Upholding HACCP and food safety standards: temperature logs, allergen controls (gluten, nuts, dairy), cross-contamination prevention and cleaning schedules.
Maintaining inventory for the curry section: FIFO rotation, date labelling, low-stock alerts and waste minimisation.
Coordinating with tandoor, larder and pass teams to ensure timing and plate quality; communicating clearly with FOH on dietary requirements.
Training and mentoring Commis/CDP chefs on recipes, SOPs and safe use of equipment.
Contributing to menu development and seasonal specials under the Head Chef’s direction; participating in tastings and R&D.
What you’ll bring:
Mastery of Indian curry techniques: sauté/bhuna, tempering (tadka), reduction, finishing and balancing (salt–acid–heat–sweet).
Precise spice work: roasting/grinding, blending and batch scaling with yield control.
Speed and organisation on a busy line, with strong ticket/time management and multitasking skills.
Consistent plating and portioning with an eye for colour, texture and garnish detail in a premium setting.
Strong allergen and dietary management (vegan, vegetarian, gluten-free, nut-free, dairy-free).
Excellent food safety and hygiene discipline: HACCP, temperature control, storage standards, sanitation and traceability.
Inventory and cost awareness: par setting, waste reduction and basic recipe costing.
Clear communication and teamwork, with a calm, coaching approach to juniors and composure under pressure.
Qualifications & Requirements:
1–2+ years’ experience in a fine-dining or premium Indian kitchen (curry section or equivalent).
Formal culinary qualification (e.g. Certificate III/IV in Commercial Cookery or international equivalent).
Current Food Safety / Food Handling certification and strong allergen awareness.
Proven ability to follow and help document standardised recipes and SOPs.
Valid Australian work rights or visa sponsorship eligibility (subject to employer criteria).
Availability for nights, weekends and public holidays as rostered.
Willingness to relocate to Sydney/Harris Park if not already local (if applicable).