Park Bong Sook is a Korean dining destination dedicated to delivering authentic Korean flavours and warm hospitality.
From traditional house-made kimchi to carefully prepared dishes, we use fresh local ingredients and time-honoured recipes to create an authentic Korean dining experience.
Starting in Sydney, Park Bong Sook has grown into a well-loved dining destination across Australia.
The Chef will be responsible for planning and coordinating food preparation and cooking for the Korean menu, maintaining food quality and safety standards, and supervising kitchen operations.
Some of the key duties and responsibilities of a chef in Park Bong Sook are: Plan and coordinate food preparation and cooking for Park Bong Sook's Korean menu, ensuring dishes are prepared in accordance with established recipes, menu specifications, and the restaurant's standards.
Prepare and present a wide variety of Korean dishes, including the preparation and application of seasonings, sauces, and garnishes according to restaurant recipes.
Contribute to menu development, develop new Korean dishes, standardise recipes, and undertake recipe costing.
Plan menus, estimate food and labour costs, analyse food costs, and allocate budgets for individual dishes while maintaining quality, consistency, and profitability.
Monitor the quality of dishes at all stages of preparation and presentation to ensure consistent standards.
Maintain food quality and safety standards and ensure compliance with food safety, hygiene, sanitation, and workplace safety requirements.
Manage day-to-day kitchen operations and lead the kitchen team to ensure an efficient workflow and timely service.
Manage stock and purchasing within the delegated authority, including ordering food supplies, controlling inventory, and minimising food wastage.
Discuss food preparation issues with Managers, Dietitians,



kitchen staff, and waiting staff, and liaise with Restaurant Managers and Front of House staff to coordinate food preparation and kitchen operations.
Demonstrate cooking techniques and advise kitchen staff on cooking and food preparation procedures.
Supervise, train, and mentor cooks and kitchen staff to maintain consistent food preparation and quality standards.
Explain and enforce hygiene regulations and maintain a safe and clean kitchen environment.
Participate in the recruitment and interview process for junior kitchen staff.
Attend regular management meetings to review budgets, customer preferences, market trends, and feedback on kitchen workflow.
Work with management to improve the efficiency, quality, and productivity of food preparation and service.
Freeze and preserve foods as required.
Skills and Qualification ·Hold a relevant trade qualification, such as a Certificate IV in Commercial Cookery or Certificate IV in Kitchen Management ·Minimum 3 years of experience as a Chef ·Demonstrated strong experience in preparing and cooking Korean cuisine ·Experience working in a full-service dining establishment and a fast-paced commercial kitchen environment Required skills Previous experience preparing authentic Korean cuisine in a Korean restaurant Have knowledge of food safety, hygiene, and workplace health and safety regulations Excellent communication and interpersonal skills, with the ability to work effectively as part of a team Great leadership skills with the ability to train and support kitchen staff Solid organisational and time management skills Ability to work efficiently under pressure and manage multiple tasks simultaneously If this sounds like the right opportunity for you, we would love to hear from you.
All applications will be treated with the utmost privacy and confidentiality.
Only shortlisted candidates will be contacted.

📌 Chef (Sydney)
🏢 Park Bong Sook
📍 Sydney