Independently manage assigned kitchen sections, including daily preparation, cooking and service coordination. Prepare and cook traditional and contemporary Vietnamese dishes using skilled techniques such as wok frying, grilling, steaming, braising and slow simmering.

Key responsibilities

- Prepare and cook traditional and contemporary Vietnamese dishes using professional techniques such as wok frying, grilling, steaming, braising and slow simmering
- Prepare Vietnamese stocks, broths, marinades, sauces, meat, seafood, noodle and vegetarian dishes
- Monitor food quality, flavour, presentation, portion sizes and consistency
- Organise daily food preparation, estimate ingredient requirements and assist with stock control and waste reduction
- Supervise and train kitchenhands and junior staff in food preparation, cooking techniques and kitchen procedures
- Maintain food safety,



hygiene and workplace health and safety standards
- Coordinate with kitchen colleagues and management to ensure efficient and timely food service

About you

- Relevant commercial cookery qualification or equivalent professional experience
- Demonstrated experience as a Chef or Chef de Partie in a commercial kitchen
- Sound knowledge of Vietnamese cuisine, ingredients and traditional cooking methods
- Ability to independently manage a kitchen section and maintain consistent food quality
- Experience supervising or training junior kitchen personnel
- Strong organisational, communication and time-management skills
- Knowledge of Australian food safety and hygiene requirements

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📌 Chef De Partie (Castlemaine)
🏢 Nem Viet Restaurant
📍 Castlemaine