The Chef will be responsible for managing kitchen operations, preparing and presenting high-quality dishes, supervising kitchen staff, and ensuring consistent food quality and compliance with food safety standards. The role requires a skilled professional capable of managing a busy kitchen environment while maintaining high culinary standards and efficient workflow.

Employment Conditions

• Full-time position – 38 hours per week.
• The position requires flexibility to work evenings, weekends and public holidays, depending on operational requirements.
• The role requires the ability to work in a rotating roster in line with restaurant trading hours.
• The successful candidate is expected to maintain high professional standards, workplace conduct and compliance with food safety regulations.

Benefits

• Annual salary of AUD $84,000 – $90,000 plus superannuation, paid in accordance with Australian workplace legislation and industry standards.
• Superannuation contributions will be paid in accordance with Australian superannuation guarantee requirements.

Task & responsibilities

The successful candidate will undertake duties including but not limited to:

• Lead and manage all kitchen operations, ensuring efficient workflow, consistent food quality, and high culinary standards across all service periods.
• Plan, design and update seasonal menus in consultation with management, considering customer preferences, market trends, cost control and business objectives.
• Prepare, cook and oversee the preparation of high-quality dishes in accordance with established recipes, restaurant standards and presentation requirements.
• Supervise, mentor and train junior chefs, cooks and kitchen staff, ensuring adherence to cooking techniques, food safety standards and kitchen procedures.
• Coordinate and oversee food preparation and cooking processes to ensure timely service and consistency in taste, presentation and portion control.
• Monitor food quality at all stages of preparation, cooking and service to maintain the restaurant’s culinary standards and customer satisfaction.
• Ensure strict compliance with food safety, hygiene and sanitation regulations, including HACCP principles and workplace health and safety requirements.
• Manage kitchen inventory, stock control and purchasing of food supplies, liaising with suppliers to ensure the availability of high-quality ingredients.
• Monitor and control food costs, portion sizes and kitchen waste to maintain profitability and operational efficiency.
• Develop, standardise and maintain recipes, cooking procedures and plating guidelines to ensure consistency across all menu items.
• Collaborate with restaurant management on menu pricing, promotions and special dining events to enhance the restaurant’s offerings.
• Manage kitchen staff rostering and workflow to ensure adequate staffing levels and efficient operations during peak service periods.
• Handle special dietary requirements and customer requests while maintaining food quality and service standards.
• Assist in kitchen budgeting, cost monitoring and performance reporting to support overall business objectives.
• Ensure kitchen equipment is properly maintained, used safely and reported for servicing or repair when necessary.
• Drive continuous improvement in kitchen operations, menu innovation and overall dining experience through ongoing review of processes and food quality
• Prepare and oversee the preparation of authentic Chinese dishes using traditional cooking techniques such as stir-frying, wok cooking, steaming and braising, ensuring consistency in flavour, presentation and quality across all menu items.

Qualification & experience

To be considered for this role, applicants must have:

• A relevant qualification in Commercial Cookery or Culinary Arts (Certificate IV or higher).
• At least three (3) years of full-time work experience as a Chef in a commercial kitchen environment.
• Demonstrated experience in menu planning, kitchen supervision and food preparation.
• Strong knowledge of Asian or Chinese cuisine and cooking techniques.
• Experience supervising and training kitchen staff.
• Sound understanding of food safety standards, hygiene practices and kitchen operations.
• Ability to work effectively in a high-volume and fast-paced restaurant environment.
• Strong organisational, leadership and communication skills.
• Commitment to maintaining high food quality and customer satisfaction.

While not essential, the following attributes will be highly regarded:

• Strong experience working in high-volume restaurant kitchens.
• Demonstrated ability to lead and motivate kitchen teams in a busy service environment.
• Knowledge and experience in Asian or Chinese cuisine and cooking techniques.
• Ability to develop new dishes and contribute to menu innovation.
• Strong organisational and time management skills.
• Excellent communication and teamwork abilities.
• Commitment to maintaining high standards of food quality, hygiene and customer satisfaction.