Position: Chef

Type: Full-time (38 hours per week)

Employer: APRBS Market Pty Ltd trading as Ria Ayam Penyet

Location: Sydney NSW 2000

Salary: $80,000 per annum plus superannuation

About the Business

Ria Ayam Penyet is an Indonesian street food restaurant in the heart of the Sydney CBD, operated by APRBS Market Pty Ltd since October 2023. The restaurant belongs to a family-owned brand founded by Ibu Ruth in 1998, whose recipes and handed-down cooking traditions have been served across South-East Asia for decades and are now shared with Australian diners without compromise on flavour or spice. Open seven days a week, the Sydney restaurant offers dine-in, takeaway, online pickup, delivery and event catering, serving a steady mix of city workers, students, families and members of the Indonesian community.

The business is committed to authentic, high-quality Indonesian cuisine made with traditional recipes and premium ingredients, to steadily expanding its menu to showcase the diversity of Indonesia’s regional specialties, and to a welcoming dining experience backed by outstanding customer service. Its team of twelve works in a supportive, hands-on environment where pride in the food and attention to detail are shared by everyone.

About the Position The Chef will lead the restaurant’s kitchen and set the standard for every dish that leaves the pass, from the signature smashed chicken and house-made sambals to the regional specials and catering orders. Running a team of five across seven-day trading, the Chef will direct daily preparation and service, design and standardise the menu, control food costs and procurement of specialised Indonesian ingredients, and keep the kitchen fully compliant with food safety and Work Health and Safety requirements. The role is central to the restaurant’s reputation for authenticity and consistency, and to its ability to deliver fast, high-quality food across dine-in, pickup,



delivery and catering during busy CBD service periods.

Key Responsibilities

Prepare and cook authentic Indonesian dishes to a consistently high standard of taste, presentation and portioning, preserving traditional flavours, techniques and presentation across all menu items.

Lead daily kitchen operations, including food preparation, cooking, service coordination and overall kitchen workflow, and oversee all preparation activities for efficiency, quality and consistency across every section.

Design, develop and regularly update menus drawing on Indonesian culinary traditions, seasonal ingredients, customer preferences and business direction.

Create, document and standardise recipes to ensure consistent cooking methods, portion control, plating and final presentation.

Manage food costing, kitchen budgeting and menu pricing to support profitability while maintaining food quality.

Monitor kitchen expenses, reduce food wastage and improve efficiency through effective stock control and resource management.

Plan and manage procurement of specialised Indonesian ingredients, liaise with suppliers, negotiate pricing and ensure reliable quality and availability.

Ensure full compliance with food safety standards, hygiene regulations and Work Health and Safety requirements.

Supervise, train and mentor kitchen staff in Indonesian cooking techniques, kitchen procedures, food handling and service standards.

Coordinate staff rosters, task allocation and kitchen workflow to ensure smooth operations through preparation and service periods.





Lead kitchen service during peak periods, ensuring timely preparation, smooth delivery and consistent quality under pressure.

Conduct quality checks on dishes before service for consistency, authenticity, portion accuracy and presentation.

Maintain high standards of kitchen cleanliness, organisation, equipment care and service readiness at all times.

Work with restaurant management to develop promotional menus, seasonal specials and initiatives that lift customer satisfaction.

Identify opportunities to improve kitchen systems, menu innovation, staff productivity and operational efficiency.

Requirements

Australian citizens and permanent residents are encouraged to apply.

AQF Certificate IV or higher in a relevant field such as Commercial Cookery, plus at least one year of relevant experience in a commercial kitchen; at least three years of relevant experience may substitute for the formal qualification.

Minimum one year of relevant industry experience as a Cook in a fast-paced professional kitchen.

Solid command of Indonesian cooking techniques, spice preparation and sambal-making, with the ability to document and standardise recipes.

Sound knowledge of food costing, stock control, ordering and supplier management.

Thorough understanding of food safety, hygiene and Work Health and Safety requirements, including temperature control and allergen management.

Proven ability to lead, train and roster a kitchen team, with clear communication under pressure.

Excellent organisation, time management and problem-solving skills in a high-volume service environment.

Commitment to quality and consistency, and availability to work a rotating roster including weekends.

How to Apply

Please submit your resume with a valid email address through this online portal. Only shortlisted candidates will be contacted.

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