Business Details
Legal Name: LUCKY CHAN'S NOODLE BAR PTY LTD
Trading Name: Lucky Chan's Laundry and Noodle Bar
ABN: 87 674 136 059
Website: https://www.luckychans.com.au/
Position Details
Position Title: Chef
Employment Type: Full Time – 38 hours per week
Salary: $76,000 – $79,000 plus superannuation as per Fair Work requirements
Reporting To: Director / Owner
Location: 311 William Street, Northbridge, Western Australia 6003
Background
Lucky Chan's Laundry and Noodle Bar is a food service business operating in Northbridge, Western Australia. The business operates as a modern noodle bar and restaurant, providing customers with a distinctive dining experience focused on quality food, efficient service, consistent presentation, and a vibrant hospitality environment.
The business requires a skilled Chef to support daily kitchen operations, particularly in the preparation of noodle-based dishes, Asian-style meals, broths, sauces, dumplings, bao, rice dishes, accompaniments, and other restaurant menu items. The role is essential in maintaining food quality, consistency, safe food handling, efficient kitchen workflow, and customer satisfaction.
Scope of the Role
The Chef will be responsible for preparing, cooking, and presenting food in accordance with the restaurant’s menu, service standards, and operational requirements. The role involves hands-on cooking duties, menu input, ingredient preparation, stock control, food safety compliance, kitchen organisation, and supervision of kitchen staff.
The Chef will work closely with management and the kitchen team to ensure that food is prepared efficiently and consistently during lunch, dinner, weekend, and peak trading periods. The position requires strong cooking skills, knowledge of restaurant kitchen operations, and the ability to maintain quality and consistency in a fast-paced noodle bar environment.
Key Responsibilities
- Plan, develop, and update menu items in consultation with management, with a focus on noodle-based dishes, Asian-style meals, broths, sauces, dumplings, bao, rice dishes, accompaniments, and other restaurant menu items.
- Prepare, cook, and present a range of dishes in accordance with the restaurant’s recipes, quality standards, portion requirements, and presentation expectations.
- Prepare key food components including stocks, sauces, marinades, fillings, garnishes, vegetables, proteins, and other ingredients required for daily kitchen service.
- Determine appropriate cooking methods, preparation procedures, portion sizes, and plating standards to ensure consistency across all menu items.
- Monitor and control cooking processes, including boiling, steaming, frying, grilling, simmering, wok cooking, and temperature regulation of kitchen equipment.
- Estimate food and labour costs and assist management with cost control through portion management, stock rotation, waste minimisation, and efficient use of ingredients.
- Order, receive, inspect, and store food supplies, ensuring all ingredients are fresh, suitable for use, and stored in accordance with food safety requirements.
- Coordinate kitchen operations before and during service periods to ensure meals are prepared efficiently, consistently, and within required timeframes.
- Supervise, train, and guide kitchen staff in food preparation, cooking techniques, hygiene practices, portion control, and service procedures.
- Ensure compliance with food safety, hygiene, sanitation, stock labelling, temperature control, cleaning, and workplace health and safety requirements.
- Maintain a clean, organised, and safe kitchen environment and ensure all kitchen equipment is used and maintained appropriately.
- Work with management to review customer feedback, improve menu offerings, maintain food quality, reduce wastage, and support the overall customer dining experience.
Hours of Work
This is a full-time position requiring a minimum of 38 hours per week. Work hours may include weekdays, evenings, weekends, public holidays, and split shifts depending on the operational requirements of the business.
Qualifications and Experience
- Diploma in Hospitality Management or a relevant qualification in Commercial Cookery, Hospitality, or a related field.
- Minimum of 1 year of relevant work experience as a Chef or in a similar professional kitchen role.
Skills and Attributes
- Strong knowledge of cooking techniques, restaurant kitchen operations, food safety, hygiene, and workplace health and safety requirements.
- Ability to prepare and present noodle-based, Asian-style, and restaurant menu items consistently, efficiently, and to a high standard.
- Good understanding of broths, sauces, marinades, stocks, flavour balance, portion control, and presentation standards.
- Strong organisational and time management skills with the ability to work effectively in a fast-paced kitchen environment.
- Reliable, professional, and able to work independently or as part of a team while supporting junior kitchen staff when required.
Pay: $76,000.00 – $79,000.00 per year
Work Location: In person
