About the Company Landmark Cuisine Chermside Pty Ltd (ABN: 81 615 807 559) is a well-established Chinese restaurant located in the heart of Westfield Chermside, Brisbane. We specialise in authentic Cantonese cuisine, traditional dim sum, roast meats (Siu Mei), and full-service Yum Cha, serving both local and visiting customers in one of Brisbane’s busiest dining hubs. Position Responsibilities • Design, cost, and manage menus for Cantonese cuisine, including seasonal specials. • Oversee ingredient sourcing, procurement, and stock rotation to maximize freshness and minimize waste. • Monitor kitchen operations, ensuring efficient workflow during peak periods. • Prepare and cook a wide range of Cantonese dishes: wok stir-fries, soups, congee, seafood, roast meats (Siu Mei). • Master and apply authentic techniques: steaming, roasting, stir-frying, braising, baking, and deep-frying. • Marinate, portion, and prep ingredients according to standardized recipes and quality benchmarks. • Ensure all dishes meet portion control, presentation, and taste standards. • Strictly enforce food safety standards, hygiene regulations, and kitchen equipment maintenance (woks, steamers, ovens, etc.). • Maintain accurate daily preparation lists and inventory checks. • Supervise, mentor, and evaluate sous chefs, pastry chefs, and kitchen assistants. • Train staff in Cantonese culinary techniques, safety protocols, and efficiency improvements. • Develop new and seasonal dishes to enhance customer engagement. Required Qualifications and Experience • Minimum one year of experience as a chef specialising in Cantonese cuisine. • Certificate IV in Commercial Cookery/Kitchen Management or equivalent qualification. Required Skills and Attributes • Expertise in Cantonese culinary techniques including wok cooking, steaming, roasting, braising, baking, and sauce preparation. • Strong skills in food preparation, portion control, and ingredient handling. • Ability to work efficiently in a fast-paced, multicultural kitchen environment. • Excellent organisational and time management abilities, particularly during high-pressure service. • High sense of responsibility and passion for maintaining culinary excellence. • Strong leadership and coordination skills to lead both the kitchen and dim sum teams.
