Indian Cuisine Chef/Cook – Curry, Tandoor, Entrée or Pass

TRADITIONAL INDIAN COOKING. MODERN EQUIPMENT. SERIOUS VOLUME.

Roshni by Raj—one of Queensland’s busiest Indian restaurants—is expanding its kitchen team in Mackay.

We are looking for experienced Indian Cuisine Chefs and Cooks with strong skills in at least one of these sections:

• Curry
• Tandoor
• Indian and modern Indian entrées
• Pass and service coordination

You don’t need to be an expert in every section. You will initially work in the area that best matches your experience, with opportunities to cross-train and progress.

A MODERN KITCHEN BUILT TO WORK SMARTER

Roshni has invested in a newly upgraded, highly functional commercial kitchen designed to make high-volume Indian cooking safer, more consistent and less labour-intensive.

Our equipment includes:

• An impressive 14-burner commercial curry line
• A modern rotating tandoor system
• Rational iCombi Pro ovens for high-volume chicken cookery
• Dedicated preparation and service sections
• An efficient layout designed for a busy restaurant

Unlike a conventional fixed tandoor, our rotating system reduces the need to repeatedly reach deep inside an intensely hot oven. Products are loaded onto the rotating system and moved through the cooking process using the rotation.

Chicken tikka and other high-volume chicken items can be cooked consistently in our programmable Rational combi ovens, reducing pressure on the tandoor section.

The equipment doesn’t replace your cooking skills—it gives skilled chefs and cooks better tools.

CURRY SECTION

• Prepare curry bases, gravies and masalas
• Cook chicken, lamb, goat, beef, seafood and vegetarian curries
• Work across an extensive 14-burner cooking line
• Produce large batches with consistent flavour, colour and texture
• Follow Roshni’s recipes, portions and presentation standards
• Organise preparation, stock rotation and section cleanliness

TANDOOR SECTION

• Operate our modern rotating tandoor system
• Produce naan, roti and other Indian breads
• Prepare marinades, skewers and tandoori items
• Manage cooking temperatures and service timing
• Coordinate with the combi-oven and pass sections
• Maintain consistent quality during high-volume service

ENTRÉE SECTION

• Prepare traditional and modern Indian entrées
• Produce samosas, onion bhaji, Chicken 65, cauliflower, prawns, kebabs and other small plates
• Manage fryers, preparation and service timing
• Produce crisp, properly seasoned and attractively presented dishes
• Follow portioning, plating and food-safety standards

PASS AND SERVICE COORDINATION

• Control docket flow during high-volume service
• Coordinate curry, tandoor, entrée and plating sections
• Ensure meals for each table are completed together
• Check presentation, portions, garnishes and temperature
• Carefully manage dietary and allergy instructions
• Communicate clearly with kitchen and front-of-house teams
• Prevent incorrect or incomplete meals from leaving the kitchen

ABOUT YOU

• Professional experience in an Indian restaurant kitchen
• Strong skills in curry, tandoor, entrée or pass
• Ability to remain calm and organised during busy service
• Excellent timing and attention to detail
• Understanding of consistency and portion control
• High cleanliness and food-safety standards
• Reliable availability for evening and weekend shifts
• Positive, team-focused attitude

Qualified chefs and highly experienced cooks are both encouraged to apply. Practical ability, consistency, reliability and attitude are most important to us.

WHY JOIN ROSHNI?

• Work in one of Queensland’s busiest Indian restaurants
• Cook with modern, purpose-built commercial equipment
• Work initially in your strongest section
• Opportunities to cross-train and develop new skills
• Experienced and multicultural kitchen team
• Opportunities for responsibility and progression
• Competitive remuneration based on experience and ability

To explore our food, venue and team, search “Roshni by Raj” on Instagram and Facebook.

Apply through SEEK with your résumé and tell us:

1. Is your strongest section curry, tandoor, entrée or pass?

2. How many years of Indian-kitchen experience do you have?

3. Are you currently in Mackay or willing to relocate?

If you take pride in Modern-ish Indian cooking and want to work in a modern kitchen built for serious volume, apply now.