About the Role
About the Employer
Our client is an authentic Indian restaurant and mithai (sweets) destination in Blacktown, offering aromatic curries, tandoori dishes, Indo-Chinese favourites, South Indian specialities and traditional desserts. The venue caters to dine-in guests, takeaway customers and catering clients, bringing the true taste of India to the table.
Role Overview
We are seeking a Sous Chef/experienced Cook to join the kitchen team and support day-to-day operations across multiple sections. You will execute a varied menu, maintain high standards during peak periods and uphold strong food safety and hygiene practices. This is a great opportunity to deepen your skills across several Indian regional styles and mithai.
Key Responsibilities
• Prepare and cook a range of Indian dishes including curries, tandoori/naan, Indo-Chinese items and South Indian options (e.g. dosa).
• Ensure dishes are cooked and plated consistently to venue standards for flavour, texture and presentation.
• Maintain mise en place and section organisation, ensuring readiness for service and smooth pass coordination.
• Follow HACCP-aligned procedures for food safety, including labelling, temperature monitoring and cleaning routines.
• Assist with ordering, receiving, stock rotation and management of par levels, with a focus on minimising waste.
• Communicate effectively with other kitchen team members and FOH to meet quality standards and ticket times.
Skills & Qualifications
• Previous experience in a commercial kitchen, ideally with Indian cuisine/tandoor/dosa or quick-service/high-volume operations.
• Strong organisational skills, with the ability to work quickly and accurately during busy services.
• Good understanding of basic food safety and hygiene; HACCP awareness preferred.
• Confident knife skills and experience using tandoors, flat-tops, woks and standard kitchen equipment.
• Reliable, team-oriented and able to follow recipes/specifications and adapt to menu changes.
Additional Requirements
• Valid Australian work rights or eligibility for visa sponsorship (for suitable candidates).
• Availability for evenings, weekends and public holidays.
• Police check and other venue compliance checks as required.
• Job Ready Program support available for chef applicants.
Salary & Benefits
• Full-time role with a salary of $77,000–$78,000 + super.
• Stable rosters in a high-demand venue.
• Skill growth across multiple Indian regional styles and an extensive dessert range (mithai).
• Supportive, team-focused environment with training on menu standards.
• Sponsorship options for eligible candidates.
How to Apply
To apply, please send your updated resume to mahevish@theplacementvalley.com
with the subject line: “Sous Chef – Indian Cuisine (Blacktown)”.
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 Sous Chef – Indian Cuisine for a busy Indian restaurant and sweets (mithai) venue in Blacktown, NSW. The kitchen delivers a broad menu including curries, tandoori specials, Indo-Chinese favourites, South Indian dishes and traditional desserts for dine-in, takeaway and catering. This full-time role is ideal for a hands-on chef/cook who thrives in fast service, enjoys variety across sections, and is committed to consistency and food safety.
What you’ll be doing:
Prep, cook and plate Indian curries, tandoor/naan, Indo-Chinese and South Indian items to recipe specifications.
Maintain section readiness and mise en place, supporting smooth pass coordination during busy periods.
Follow HACCP and food-safety practices: correct labelling, temperature logs and cleaning schedules.
Assist with ordering, receiving, stock rotation (FIFO) and waste minimisation.
Work closely with the rest of the kitchen and FOH teams to maintain quality, speed and ticket times.
What you’ll bring:
Prior kitchen experience, ideally in Indian cuisine (curries, tandoor, dosa/South Indian) or quick-service/high-volume environments.
Speed, consistency and portion control in a fast-paced setting.
Sound knowledge of basic food safety and hygiene (HACCP awareness).
Solid knife skills and familiarity with tandoor, flat-top, woks and standard kitchen equipment.
Strong teamwork, communication and reliability, with a positive attitude under pressure.
Ability to follow recipes/specifications and adapt to menu changes.
Additional requirements:
Valid Australian work rights or visa sponsorship eligibility (for suitable candidates).
Availability for peak trading hours – evenings, weekends and public holidays.
Willingness to complete a police check and venue compliance requirements.
Job Ready Program (JRP) assistance is available for chef applicants (ideal for students and recent graduates).