Key responsibilities:
-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 good communication and working relationships with suppliers and support the overall operation of the kitchen

Requirement:
-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

-Knowledge of Asian cooking techniques, spice balancing and flavour adjustment

-Experience in developing new 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

📌 Chef (Sydney)
🏢 Golden Ye Ptd
📍 Sydney