Chef

Location: SYDNEY, NSW

Salary: Not Specified

Job Type: Permanent position | Full time position

• Planning menus in consultation with management and senior kitchen staff, estimating food and labour costs, and assisting with ordering food supplies.
• Monitoring the quality of dishes at all stages of preparation and presentation to ensure consistency with the restaurant’s established standards.
• Preparing and cooking a diverse range of Southeast Asian and Malaysian-inspired dishes in accordance with established recipes, menu specifications, and presentation standards.
• Applying appropriate cooking methods and techniques to achieve authentic flavours, textures, consistency, and presentation across menu offerings.
• Discussing food preparation, menu requirements, and service-related matters with management, kitchen staff, and front-of-house personnel.
• Demonstrating cooking techniques and providing guidance to kitchen staff regarding food preparation and cooking procedures.
• Preparing, seasoning, cooking, and presenting food in accordance with menu requirements, portion standards, and customer expectations.
• Ensuring compliance with applicable food safety, hygiene, sanitation, and workplace health and safety requirements.
• Supporting and supervising kitchen operations to maintain efficient workflow, consistency, food quality, and timely service, particularly during busy service periods.
• Assisting with the selection, training, supervision, and development of kitchen staff where required.
• Managing food storage, stock rotation, temperature control, preservation, and appropriate handling of ingredients to maintain quality and minimise wastage.
• Monitoring ingredient and stock requirements and assisting with inventory management to support uninterrupted kitchen operations.
• Coordinating with other kitchen and service staff to ensure dishes are prepared and delivered efficiently and consistently.
• Maintaining clean, organised, and hygienic food preparation and cooking areas in accordance with restaurant procedures and regulatory requirements.

Requirements

• AQF Associate Degree, Advanced Diploma or Diploma relevant to commercial cookery or culinary operations (ANZSCO Skill Level 2); or
• At least 3 years of relevant work experience may substitute for the formal qualification.
• Demonstrated experience in a commercial restaurant kitchen, with experience in Southeast Asian and/or Malaysian cuisine highly regarded.
• Strong knowledge of food preparation, cooking techniques, food safety standards, and commercial kitchen operations.
• Ability to maintain quality and consistency while working under pressure in a fast-paced restaurant environment.
• Strong communication, teamwork, time management, and organisational skills.
• Ability to follow established recipes, portion requirements, presentation standards, and kitchen procedures.
• Preference will be given to Australian Citizens and Permanent Residents.

Work Conditions

• Full-time, ongoing position.
• Work location: In person, Sydney NSW.
• Availability to work across restaurant service periods, including evenings, weekends, and public holidays as required.