Chef

Job Type: Permanent position | Full time position Job Description Position: ChefPosition Type: Full TimeSalary: $71,544 - $81,544 p/a plus SuperEmployer Name: Huynh, Vi Thuan T/a Richmond Chinese Restaurant A.B.N. Job Location: 200 Richmond Road, Marleston, SA, 5033, AUSTRALIAAdvertising Period: 28 days 1 Dec 2025 > 29 Dec 2025 Summary Our client, Huynh Vi Thuan, operates the long‑standing Richmond Chinese Restaurant located at 200 Richmond Road in Marleston, South Australia. This well‑established eatery has been a favourite among local residents and visitors alike, contributing to the area’s vibrant culinary scene. With more than two decades of continuous service, the restaurant has maintained its reputation as one of the neighbourhood’s most enduring dining establishments. About the Position The client is seeking an experienced Chef with a minimum of three years of relevant experience and a recognised Diploma‑level qualification in cookery or hospitality. The successful candidate will report directly to the Owner. Working hours: 38 per week minimum. Responsibilities Planning and creating authentic Chinese menus, including seasonal specialities, banquet offerings, and dishes for special dietary requirements, while calculating food costs and pricing Estimating food and labour costs for daily operations, special events, and banquet services, ensuring profitability while maintaining quality Overseeing ordering and procurement of food supplies, specifically authentic Chinese ingredients, sauces, and speciality items, including negotiating with suppliers, comparing quotations and ensuring continuity of supply Implementing and managing stock control systems, including stock rotation, daily stock checks and monthly stocktakes to minimise wastage and spoilage Demonstrating advanced Chinese cooking techniques, including wok cooking, steaming, braising, and stir‑frying methods, while training staff in proper equipment usage and timing Preparing and cooking a wide range of complex Chinese dishes, ensuring authentic flavours, proper seasoning, and traditional cooking methods are maintained Monitoring quality of dishes at all stages, from mise en place to final presentation, ensuring consistency across all kitchen stations Coordinating with front‑of‑house team regarding menu changes, dietary requirements, large group bookings and banquet timing, especially during peak periods Explaining and enforcing hygiene regulations specific to Chinese kitchen operations, including proper handling of high‑heat work stations and specialised equipment Supervising food storage and preservation methods, including proper freezing techniques for speciality ingredients and prepared sauces Selecting, training, and supervising kitchen staff in Chinese culinary techniques, food safety, and kitchen protocols Managing kitchen workflow during service, ensuring efficient coordination between different stations (wok, steaming, prep, and cold kitchen) Developing, regularly reviewing and documenting standardised recipes to ensure consistency in taste, portion size, and presentation Maintaining and calibrating specialised Chinese kitchen equipment, including woks, steamers, and rice cookers Researching regional Chinese cuisines, emerging culinary trends, customer preferences, and proposing new dishes or menu concepts Assisting the restaurant management with planning special promotions and festive menus by providing expert input on dishes, pricing and kitchen capacity Ensuring compliance with food safety regulations while maintaining authentic Chinese cooking methods Qualifications A relevant Diploma Degree A minimum of 3 years of relevant experience Strong ability to work as part of a team and collaborate effectively with kitchen staff. Willingness to adapt to various kitchen environments and menu styles. Excellent communication skills to coordinate with team members and other departments. Ability to take ownership of food preparation and presentation responsibilities. Positive attitude and proactive approach to problem‑solving in the kitchen. Commitment to continuous self‑improvement and maintaining culinary standards. Capability to handle high‑pressure kitchen operations and meet tight service deadlines. Strong organisational skills to manage food preparation, storage, and cleanliness effectively. Keen attention to detail, ensuring accuracy in recipes, portion control, and food safety compliance. Please include Reference: J1445‑Workforce in the Subject Line and email all applications and CV to *****@jobsource.net.au. Due to the volume of applicants, only those meeting the minimum standards will be considered and only successful candidates will be contacted. Thank you for your interest in the role. #J-18808-Ljbffr