LET BOWLTIFUL DO IT PTY LTD – Box Hill VIC
Bowltiful is full-service restaurant offering a diverse and freshly prepared menu that includes our signature hand-pulled noodles, slow-cooked broths, handcrafted specialties, a range of hot dishes and stir-fried items.
Our open kitchen and real-time cooking process requires skilled staff capable of working across multiple preparation and cooking methods while maintaining consistently quality and presentation.
Responsibilities
Preparing a variety of ingredients used for our signature hand-pulled noodles, slow-cooked broths and stew, handcrafted specialties, stir-fried dishes and sides, ensuring freshness and readiness for service.
Cooking dishes according to established recipes, including noodle, hot dishes and stir-fried items, and maintaining consistency, in flavour, texture and presentation.
Monitoring and adjusting cooking equipment, such as noodle boilers, stock pots, grills and fryers, to ensure appropriate heat levels and cooking times.
Seasoning dishes appropriately during cooking, ensuring balanced flavours in broths, toppings, sauces and garnishes.
Accurately portioning, plating and garnishing dishes in accordance with Bowltiful's serving standards.
Examining and monitoring the quality and consistency of dishes throughout preparation and service, ensuring broth clarity, seasoning balance, food texture and plating meet Bowltifuls standards.
Storing ingredients, soup stock, toppings and pre-prepared items safely in temperature-controlled facilities, following labelling and rotation procedures.
Preparing modified dishes to meet customer requests, such as adjusting spice levels, ingredients or presentation to suit individual dietary preferences.
Assisting chefs in estimating daily preparation quantities, based on menu demand, historical patterns and expected customer flow.
Supporting chefs by contributing in adapting menu to suit diverse customer groups from different cultural backgrounds.
Providing basic guidance to junior kitchen staff on routine preparation tasks during busy periods, while working collaboratively within the kitchen team.
Skills Required
Skills in preparing ingredients and carrying out routine cooking tasks.
Ability to operates common commercial kitchen equipment.
Competence in basic seasoning, heat control, and timing to ensure dishes are cooked correctly.
Ability to portion, plate and present dishes consistently to required standards.
Skills in maintaining food safety, hygiene and temperature control during preparation and storage.
Capacity to work efficiently in a fast-paced kitchen environment.
Willingness to follow instructions and work as part of a team.
Qualifications and Experience
Relevant formal training is preferred at Certificate III (WITH AT LEAST 2 YEARS OF ON-THE-JOB TRAINING) or Certificate iv level;
At least 1-year of Cook experience in the commercial kitchen environment:
If no formal training, at least three years of relevant experience in lieu of formal qualifications.
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