Job Descriptions:
Develop and update menus based on seasonal ingredients, customer feedback and market preferences.
Prepare signature grilled fish dishes, homemade sauces, stir-fried and side dishes with strict attention to taste, portion control and presentation.
Ensure all finished dishes meet restaurant quality standards before serving.
Place food supply orders to maintain sufficient stock and consistent ingredient quality.
Supervise kitchen staff and contribute to a positive and collaborative team workplace.
Manage inventory, stock rotation and food costs, while minimising food waste.
Strictly follow Australian food safety, sanitation and WHS requirements in all kitchen operations.
Report kitchen equipment issues to management and assist with arranging timely maintenance and repairs.
Maintain positive communication and working relationships with suppliers and support the overall operation of the kitchen.
Requirements:
Minimum 1 year of relevant commercial kitchen experience, proven hands-on related experience is highly preferred
Relevant hospitality or commercial cookery qualification,
such as a Certificate IV in Commercial Cookery or an equivalent recognised qualification.
Solid skills in seafood handling, marinating and preparing homemade sauces.
Experience in preparing Asian-style dishes and handcraft specialty dishes would be highly regarded.
Require knowledge of Asian cooking techniques, spice balancing and flavour adjustment.
Experience in developing recent dishes, refining recipes and calculating food costs.
Excellent communication skills and the ability to work independently as well as collaboratively within a team during busy service periods.
Self-motivated, reliable and committed to maintaining high standards of food quality and customer service.
Willingness to learn and contribute to the long-term development of the restaurant.