Core Responsibilities
Food Preparation: Execute recipes for a variety of Malaysian/Singaporean cuisines, such as stir-fries, noodle dishes, and soups.
Station Management: Handle daily mise-en-place, which includes chopping vegetables, mixing traditional sauces, and preparing seafood, marinating meats.
Wok Operations: Utilize a wok and other specialized Asian kitchen equipment, controlling high heat levels for proper searing and cooking times.
Quality Control: Ensure the consistency, portion control, and visual presentation of every dish.
Hygiene and Safety: Adhere to strict local food handling and sanitation codes (e.g., proper storage, labeling, and cross-contamination prevention).
Key Requirements
Experience: Typically 1 to 3 years of commercial kitchen experience,
specifically focused on Asian or Chinese culinary arts.
Skills: Solid knife skills and proficiency with high-heat wok cooking.
Certifications: Commercial cookery certificates (such as a Certificate III/IV in Commercial Cookery) and relevant food safety certifications.
Job Type: Full time
Pay: $51,116.34 – $80,639.81 per year
Perks:
Employee discount
Free drinks
Free food
Physical Setting:
Restaurant
Shift:
8 hour shift
Work Days:
Every weekend
Monday to Friday
Experience:
Kitchen: 1 year (Required)
Work Authorisation:
Australia (Required)
Work Location: In person
📌 Cook/chef Cockburn Central
🏢 Singapore Eatz
📍 Cockburn Central
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