Chef

Key Responsibilities:

1. Kitchen Operations: Oversee and supervise daily kitchen activities to ensure smooth and efficient service.
2. Core Cooking Skills in Vietnamese Cuisine: Apply essential techniques particularly in preparing pho and roast pork
3. Food Safety Compliance: Follow strict hygiene and food safety standards to maintain a safe working environment.
4. Equipment Handling: Competently operate a variety of kitchen appliances and tools.
5. Recipe Execution and Development: Ensure consistent preparation and presentation of dishes and contribute to menu creation with innovative ideas and balanced flavour profiles.
6. Dietary Awareness: Prepare meals that cater to various dietary needs and restrictions.
7. Cost & Stock Management: Monitor food and labour costs, and manage inventory.
8. Supplier Liaison & Costing: Coordinate with suppliers, manage ingredient sourcing, and assist with menu pricing.
9. Team Leadership: Supervise, train, and support kitchen staff to foster a productive team environment.
10. Problem Solving: Respond effectively to challenges in a fast-paced kitchen setting.

Requirements:

1. Work Rights: Must have unrestricted working rights in Australia.
2. Qualifications: Certificate IV in Commercial Cookery or Kitchen Management (or equivalent).
3. Experience: Minimum of 3 years’ experience in a Chef role.
4. Language: Must have good communication skills in English. Fluency in Vietnamese is recommended.