Key Responsibilities: Kitchen Operations: Oversee and supervise daily kitchen activities to ensure smooth and efficient service. Core Cooking Skills in Vietnamese Cuisine: Apply essential techniques particularly in preparing pho and roast pork Food Safety Compliance: Follow strict hygiene and food safety standards to maintain a safe working environment. Equipment Handling: Competently operate a variety of kitchen appliances and tools. Recipe Execution and Development: Ensure consistent preparation and presentation of dishes and contribute to menu creation with innovative ideas and balanced flavour profiles. Dietary Awareness: Prepare meals that cater to various dietary needs and restrictions. Cost & Stock Management: Monitor food and labour costs, and manage inventory. Supplier Liaison & Costing: Coordinate with suppliers, manage ingredient sourcing, and assist with menu pricing. Team Leadership: Supervise, train, and support kitchen staff to foster a productive team environment. Problem Solving: Respond effectively to challenges in a fast-paced kitchen setting. Requirements: Work Rights: Must have unrestricted working rights in Australia. Qualifications: Certificate IV in Commercial Cookery or Kitchen Management (or equivalent). Experience: Minimum of 3 years’ experience in a Chef role. Language: Must have good communication skills in English. Fluency in Vietnamese is recommended.
