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