Position: Chef De Partie

Employer: Seoul Bistro (ABN 36 607 896 935)

Location: Sunnybank QLD 4109

Employment type: Full-time, permanent — approximately 38 ordinary hours per week with overtime available

Remuneration: $75,000 – $85,000 per annum, exclusive of superannuation, plus compulsory superannuation and any applicable penalty rates, overtime and allowances

Applicable award: Restaurant Industry Award 2020 [MA000119]

About the employer

Seoul Bistro (ABN 36 607 896 935) is a well-established Korean restaurant located in Sunnybank, Queensland, serving the Brisbane community since 2013. The restaurant is renowned for its famous chicken wings, all-you-can-eat wings buffet, and a menu featuring Japanese and Korean-inspired cuisine. Using fresh local ingredients, Seoul Bistro offers lunch and dinner seven days a week, delivering high-quality food and excellent customer service in a busy and welcoming dining environment.

Due to its busy operations and growing customer demand, Seoul Bistro is seeking a qualified Cook to join its kitchen team.

About the role

We are seeking a skilled and reliable Chef to join our kitchen team on a full-time, ongoing basis. The successful applicant will plan, prepare and cook a variety of dishes according to recipes and menu requirements while maintaining high standards of food quality, presentation, hygiene and safety. This is a hands-on role suited to someone who takes pride in delivering consistent, high-quality meals.

Key duties and responsibilities

- Lead the fried chicken section, the restaurant's signature station, across buffet and à la carte service. Direct the section's output so that wings and other fried items reach the pass and buffet line at the required pace, temperature and texture during high-volume trading.




- Set and supervise the two-stage frying process for wings. This means determining batch sizes from booking numbers and expected covers, setting par-frying and finishing times and oil temperatures, and adjusting the method so that texture and doneness stay consistent between service peaks.
- Implement and verify food safety controls for par-cooked chicken, in line with the Food Act 2006 (Qld) and the Food Standards Code. This covers:

3.1. cooling within required timeframes;

3.2. cold holding;

3.3. date labelling and stock rotation;

3.4. hot-holding temperatures on the buffet;

3.5. keeping temperature and cleaning records current for inspection.

- Manage frying oil quality and fryer equipment. Monitor oil condition, schedule filtering and changes, and balance product quality against oil cost. Report equipment faults to the Head Chef or management.
- Supervise, train and direct commis chefs, cooks and kitchen hands assigned to the section (if applicable). Demonstrate frying, saucing and holding techniques, and correct deviations from recipe and hygiene standards during service.
- Develop and maintain standardised recipes and batch specifications for the restaurant's Korean- and Japanese-style wing sauces and glazes. Contribute ideas for new flavours and specials when the Head Chef reviews the buffet and à la carte menus (only if the nominee does this).
- Control food cost within the section.



Forecast chicken and sauce requirements, place or recommend orders, check deliveries for quality and temperature, and track yield and wastage so that production matches demand (confirm ordering authority).
- Work with other station chefs and front-of-house staff to coordinate dishes that combine fried items, sauces and accompaniments. Communicate buffet replenishment needs, dietary and allergen requirements, and any delays affecting service.
- Monitor presentation and quality of the section's output at every stage, from preparation through to buffet trays and plated à la carte dishes. Withdraw or rework product that does not meet the restaurant's standard.

Skills and experience required

- AQF Associate Degree
- Advanced Diploma or Diploma
- At least three (3) years of relevant experience
- Skilled attitude and appearance
- Strong communication skills
- Reliable with a dedicated work ethic

Hours and remuneration

This is a full-time position of approximately 38 ordinary hours per week with overtime available. The remuneration for the role is $75,000 – $85,000 per annum, exclusive of superannuation, together with compulsory superannuation and any penalty rates, overtime and allowances payable under the Restaurant Industry Award 2020 [MA000119].

How to apply

Applicants who are Australian citizens or permanent residents, and who hold the right to work in Australia, are encouraged to apply. To apply, please submit your current resume together with a brief covering letter outlining your relevant cooking qualifications and kitchen experience. Applications may be lodged through this advertising platform

Pay: $75,000.00 – $85,000.00 per year

Benefits

- Salary packaging

Work Location: In person

📌 Chef de Partie (Sunnybank)
🏢 Seoul Bistro
📍 Sunnybank