Independently manage assigned kitchen sections, including daily preparation, cooking and service coordination. Prepare and cook traditional and contemporary Vietnamese dishes using professional 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
Robust organisational, communication and time-management skills
Knowledge of Australian food safety and hygiene requirements
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📌 Chef De Partie (Victoria)
🏢 Nem Viet Restaurant
📍 Victoria