POSITION: CHEF/COOK Salary: 65,200 - 75,000 per year Job Type: Full - time ABOUT THIS ROLE: The Chef/Cook is responsible for the preparation and execution of menu items that blend authentic Vietnamese Flavors and techniques with modern Australian ingredients and cafe dining concepts and managing kitchen staff. KEY RESPONSIBILITIES: 1. Culinary Execution & Creativity Fusion Dish Production: Accurately prepare and cook all menu items, including traditional Vietnamese staples (e.g., Bánh Mì , Phở broth components, rice noodle salads) and Australian cafe favorites (e.g., gourmet toasties, eggs benedict), with a strong focus on fusion specials. Ingredient Focus: Source and utilise fresh, high-quality NT and Australian ingredients, adapting classic Vietnamese recipes to seasonal availability. Quality Control: Ensure all food is prepared consistently to recipe specifications, with impeccable presentation, flavor balance, and appropriate serving temperature. Specialised Prep: Master the preparation of complex components unique to the menu, such as marinades, dipping sauces (e.g., Nước chấm ), slow-cooked meats, and fresh herb mixes. 2. Cafe Operations & Efficiency Service Flow: Efficiently manage a station during busy breakfast and lunch services, ensuring fast ticket times typical of a cafe environment. Mise en Place: Complete thorough and accurate preparation for all services, including chopping, portioning, and setting up the service line. Cleanliness & Safety: Maintain the highest standards of kitchen hygiene, food safety, and compliance with NT health regulations. Stock Management: Assist with receiving deliveries, rotating stock, and communicating inventory needs to minimise waste, especially concerning highly perishable fresh ingredients and herbs. REQUIRED QUALIFICATIONS & SKILLS: Experience: Proven commercial cooking experience (2 years), ideally within a cafe or restaurant setting.
