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.

Key Responsibilities

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

Ø Lead and manage all kitchen operations, ensuring efficient workflow, consistent food quality, and high culinary standards across all service periods.

Ø Plan, design and update seasonal menus in consultation with management, considering customer preferences, market trends, cost control and business objectives.

Ø Prepare, cook and oversee the preparation of high-quality dishes in accordance with established recipes, restaurant standards and presentation requirements.

Ø Supervise, mentor and train junior chefs, cooks and kitchen staff, ensuring adherence to cooking techniques, food safety standards and kitchen procedures.

Ø Coordinate and oversee food preparation and cooking processes to ensure timely service and consistency in taste, presentation and portion control.

Ø Monitor food quality at all stages of preparation, cooking and service to maintain the restaurant’s culinary standards and customer satisfaction.

Ø Ensure strict compliance with food safety, hygiene and sanitation regulations, including HACCP principles and workplace health and safety requirements.

Ø Manage kitchen inventory, stock control and purchasing of food supplies, liaising with suppliers to ensure the availability of high-quality ingredients.

Ø Monitor and control food costs, portion sizes and kitchen waste to maintain profitability and operational efficiency.

Ø Develop, standardise and maintain recipes, cooking procedures and plating guidelines to ensure consistency across all menu items.

Ø Collaborate with restaurant management on menu pricing, promotions and special dining events to enhance the restaurant’s offerings.

Ø Manage kitchen staff rostering and workflow to ensure adequate staffing levels and efficient operations during peak service periods.

Ø Handle special dietary requirements and customer requests while maintaining food quality and service standards.

Ø Assist in kitchen budgeting, cost monitoring and performance reporting to support overall business objectives.

Ø Ensure kitchen equipment is properly maintained, used safely and reported for servicing or repair when necessary.

Ø Drive continuous improvement in kitchen operations, menu innovation and overall dining experience through ongoing review of processes and food quality

Ø 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.

Skills and Experience

To be considered for this role, applicants must have:

Ø A relevant qualification in Commercial Cookery or Culinary Arts (Certificate IV or higher).

Ø At least three (3) years of full-time work experience as a Chef in a commercial kitchen environment.

Ø Demonstrated experience in menu planning, kitchen supervision and food preparation.

Ø Strong knowledge of Asian or Chinese cuisine and cooking techniques.

Ø Experience supervising and training kitchen staff.

Ø Sound understanding of food safety standards, hygiene practices and kitchen operations.

Ø Ability to work effectively in a high-volume and fast-paced restaurant environment.

Ø Strong organisational, leadership and communication skills.

Ø Commitment to maintaining high food quality and customer satisfaction.

Employment Conditions

• Full-time position – 38 hours per week.
• 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.
• 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.
• For the successful candidate who meets the requirement, we are pleased to offer sponsorship for both the Subclass 186 and Subclass 482 visas.

Desirable Attributes

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

Ø Strong experience working in high-volume restaurant kitchens.

Ø Demonstrated ability to lead and motivate kitchen teams in a busy service environment.

Ø Knowledge and experience in Asian or Chinese cuisine and cooking techniques.

Ø Ability to develop new dishes and contribute to menu innovation.

Ø Strong organisational and time management skills.

Ø Excellent communication and teamwork abilities.

Ø Commitment to maintaining high standards of food quality, hygiene and customer satisfaction.