Chef

Role Purpose
The Chef will be responsible for planning, preparing, and cooking Vietnamese cuisine, maintaining high food quality standards, and supporting efficient kitchen operations in line with hospitality industry standards.

Key Duties and Responsibilities 

• Planning menus in consultation with management, including Vietnamese specialty dishes.
• Estimating food and labour costs and ordering food supplies.
• Monitoring quality of dishes at all stages of preparation and presentation.
• Preparing and cooking a variety of Vietnamese meals and specialty dishes.
• Demonstrating cooking techniques and advising kitchen staff on food preparation and cooking procedures.
• Assisting with the training and supervision of kitchen staff where required.
• Ensuring hygiene, food safety, and workplace health and safety standards are strictly followed.
• Managing kitchen operations during service periods to ensure timely food preparation.
• Storing food in temperature-controlled facilities and maintaining stock levels.
• Working collaboratively with restaurant staff to maintain quality service and customer satisfaction.

Minimum Requirements 

• At least 2 years of relevant work experience 
• A relevant Level 4 or higher qualification 
• Experience preparing Vietnamese cuisine is preferred.
• Strong knowledge of food safety and kitchen management practices.
• Ability to work efficiently in a fast-paced restaurant environment.
• Good teamwork and communication skills.

Work Hours
This is a full-time role with a minimum of 30 hours per week. The position may require working evenings, weekends, and public holidays depending on the restaurant’s operating hours. Salary range is $30.00- $36.00 per hour, depending on experience.

How to Apply
Interested candidates should send their CV and a brief cover letter outlining their relevant experience to [email protected]