CHEF

Business: The Malaya
Location: Sydney, 2000, NSW
Employment Type: Full-time, ongoing
Salary: AUD $75,000 – $85,000 per annum plus superannuation

Full Job Description

About the Business

The Malaya is an established Sydney restaurant specialising in Southeast Asian cuisine, with a strong focus on Malaysian-inspired dishes and flavours. The restaurant provides a distinctive dining experience through carefully prepared dishes, quality ingredients, established culinary techniques, and professional hospitality service.

Operating within Sydney’s competitive restaurant and hospitality industry, The Malaya places strong emphasis on food quality, consistency, presentation, efficient kitchen operations, and customer satisfaction. The restaurant’s diverse menu and ongoing service requirements require skilled culinary professionals who can work effectively within a busy commercial kitchen while maintaining the quality and standards associated with the business.

To support its ongoing kitchen operations and service requirements, The Malaya requires a skilled and experienced Chef to contribute to food preparation and production, maintain consistent culinary standards, and support the effective delivery of restaurant services.

About the Role

The Chef is a key position responsible for preparing, cooking, and presenting dishes in accordance with The Malaya’s menu, recipes, quality standards, and service requirements. The role contributes to the planning and coordination of kitchen operations while ensuring high standards of food preparation, presentation, hygiene, and operational efficiency.

The position requires strong culinary expertise, particularly in the preparation of Southeast Asian and Malaysian-inspired cuisine, together with effective time management, organisation, and teamwork.



The Chef will work within a fast-paced restaurant environment and contribute to maintaining consistency and quality throughout daily food preparation and service.

Key Responsibilities

- Planning menus in consultation with management and senior kitchen staff, estimating food and labour costs, and assisting with ordering food supplies.
- Monitoring the quality of dishes at all stages of preparation and presentation to ensure consistency with the restaurant’s established standards.
- Preparing and cooking a diverse range of Southeast Asian and Malaysian-inspired dishes in accordance with established recipes, menu specifications, and presentation standards.
- Applying appropriate cooking methods and techniques to achieve authentic flavours, textures, consistency, and presentation across menu offerings.
- Discussing food preparation, menu requirements, and service-related matters with management, kitchen staff, and front-of-house personnel.
- Demonstrating cooking techniques and providing guidance to kitchen staff regarding food preparation and cooking procedures.
- Preparing, seasoning, cooking, and presenting food in accordance with menu requirements, portion standards, and customer expectations.
- Ensuring compliance with applicable food safety, hygiene, sanitation, and workplace health and safety requirements.
- Supporting and supervising kitchen operations to maintain efficient workflow, consistency, food quality, and timely service, particularly during busy service periods.
- Assisting with the selection, training,



supervision, and development of kitchen staff where required.
- Managing food storage, stock rotation, temperature control, preservation, and appropriate handling of ingredients to maintain quality and minimise wastage.
- Monitoring ingredient and stock requirements and assisting with inventory management to support uninterrupted kitchen operations.
- Coordinating with other kitchen and service staff to ensure dishes are prepared and delivered efficiently and consistently.
- Maintaining clean, organised, and hygienic food preparation and cooking areas in accordance with restaurant procedures and regulatory requirements.

Requirements

- AQF Associate Degree, Advanced Diploma or Diploma relevant to commercial cookery or culinary operations (ANZSCO Skill Level 2); or
- At least 3 years of relevant work experience may substitute for the formal qualification.
- Demonstrated experience in a commercial restaurant kitchen, with experience in Southeast Asian and/or Malaysian cuisine highly regarded.
- Strong knowledge of food preparation, cooking techniques, food safety standards, and commercial kitchen operations.
- Ability to maintain quality and consistency while working under pressure in a fast-paced restaurant environment.
- Strong communication, teamwork, time management, and organisational skills.
- Ability to follow established recipes, portion requirements, presentation standards, and kitchen procedures.
- Preference will be given to Australian Citizens and Permanent Residents.

Work Conditions

- Full-time, ongoing position.
- Work location: In person, Sydney NSW.
- Availability to work across restaurant service periods, including evenings, weekends, and public holidays as required.

Pay: $75,000.00 – $85,000.00 per year

Work Location: In person

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