We are looking for a chef with high quality Asian experience.
The candidate must have worked in a modern Asian restaurant and or fine dining restaurant.
The position is a full time role.
The Salary will reflect the Chefs ability.
General Responsibilities Collaborate with the Executive / Head Chef to help promote Customer satisfaction through the delivering of high food standards and efficient operations.
The ability to assist design and execute menus for lunch, dinner and events including weddings and corporate nights.
Generate ideas that will build on our reputation as a leading Pan Asian restaurant experience.
Assist to manage the kitchen team including recruitment, training, development and leadership.
This includes the maintenance of a strong culture.
Work in the Cooking School teaching customers Continue personal and professional education through attending self-development, training and conferences.
Accept feedback from key stakeholders and use this information to optimise our food quality and hospitality operations.
Salary & Benefits Salary is open and commensurate with qualifications and experience.
Applications The Golden Pig Restaurant and cooking school is a hatted restaurant and is looking for an exceptional Chef with extensive Asian cooking experience.
To work as part of a team but also to be able to run the kitchen when required.
You must be a Chef that can work, operate and lead with excellence and quality, in order to fit within this Hatted high performing team.
You will be responsible for… Managing a team of upto 4 or 5 Ordering & procurement Quality service & operations High volume services Lunch & Dinner services Responsible for food safety and Hygiene All BOH operations Food Safety procedures Every Sunday / Monday Weekend Are you ready for a challenge??
The iconic Brisbane Restaurant and Cooking School is open for lunch (Fri & Sat) and dinner Wed - Sat).
We have a food philosophy that encourages & applauds consistency and the highest quality.
We make EVERYTHING from scratch.
As such our recipes are developed around seasonality and flavour.
We are regularly changing the menus to meet with the teams new ideas and the current seasonal availability.