LITTLE HONG KONG operates a traditional Chinese restaurant in Sunnybank, Queensland. The business provides formal dine-in table service and focuses on traditional Chinese cuisine, including roast meats, wok-based dishes, rice and noodle dishes, soups, appetisers and other restaurant menu items prepared for dine-in and takeaway customers.
We are seeking a qualified and experienced Chef to join our kitchen team on a full-time ongoing basis. The successful candidate will support the planning, preparation, cooking and presentation of Chinese cuisine, maintain consistent food quality, and assist with the smooth operation of a busy restaurant kitchen.
About the role
The Chef will be responsible for planning, organising and preparing food in accordance with the restaurant's menu, service standards and kitchen procedures. This role requires strong knowledge of Chinese cuisine, commercial kitchen operations, food safety and quality control.
Key duties and responsibilities
Plan and assist with menu development for traditional Chinese dishes, including roast meats, wok dishes, rice and noodle dishes, soups and appetisers.
Estimate food requirements, assist with food and labour cost control, and coordinate ordering of food supplies and kitchen ingredients.
Prepare and cook food using appropriate Chinese cooking methods and commercial kitchen equipment, including roasting, steaming, braising, stir-frying and stock preparation.
Monitor the quality, taste, portioning and presentation of dishes at all stages of preparation and service.
Discuss food preparation, menu items, service timing and kitchen issues with the restaurant manager, kitchen staff and waiting staff.
Demonstrate cooking techniques and advise kitchen staff on preparation methods,



cooking procedures and presentation standards.
Ensure all food is prepared safely, hygienically and consistently in line with food safety requirements and restaurant procedures.
Explain and enforce hygiene, cleanliness, food storage and workplace safety requirements within the kitchen.
Maintain kitchen organisation, ingredient rotation, stock control and correct storage of fresh, frozen and preserved food items.
Assist with selecting, training and supervising kitchen staff where required.
Coordinate with front-of-house staff to ensure dishes are prepared and served efficiently during busy service periods.
Maintain a clean, safe and efficient kitchen environment and perform other reasonable Chef duties as required by the business.
Requirements
AQF Certificate IV in Commercial Cookery or Kitchen Management, and Diploma of Hospitality or Hospitality Management, or equivalent relevant qualifications.
At least one year of full-time relevant work experience as a Chef in a commercial restaurant kitchen.
Demonstrated experience preparing traditional Chinese cuisine, including roast meats, wok-based dishes, rice and noodle dishes.
Robust understanding of food safety, kitchen hygiene, stock control and quality control procedures.
Ability to work efficiently under pressure in a busy restaurant kitchen and during peak service periods.
Good teamwork, communication, time management and organisational skills.
What we offer
Permanent full-time employment with 38 ordinary hours per week.
Annual salary of AUD $80,000 – $85,000 plus statutory superannuation, depending on skills and experience.
Supportive kitchen team and opportunity to contribute to menu quality and restaurant operations.
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📌 Chef – Full-Time (Brisbane)
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