Responsibilities
* Prepare, cook, and present a variety of Vietnamese and Asian dishes in accordance with the restaurant's menu and quality standards
* Develop and update menu items, including seasonal specials and new recipes
* Monitor food preparation and portion control to ensure consistency and minimise wastage
* Ensure all food is prepared and stored in compliance with food safety and hygiene regulations
* Manage kitchen operations during service periods and maintain efficient workflow under pressure
* Supervise and train kitchen staff, including cooks and kitchen hands
* Inspect ingredients and food supplies to ensure freshness and quality
* Assist with stock ordering, inventory control, and supplier coordination
* Maintain cleanliness and organisation of kitchen equipment and work areas
* Collaborate with management to maintain customer satisfaction and operational efficiency
Requirements
* Minimum Certificate IV in Commercial Cookery or an equivalent qualification from an Australian education provider
* Minimum of three years' full-time experience working as a Chef or in similar roles
* Strong culinary expertise in Asian and Vietnamese cuisine preferred
* Sound knowledge of Australian hospitality industry regulations and standards
* Solid kitchen management, time management, and quality control skills
#J-18808-Ljbffr