The Cook will perform duties consistent with ANZSCO 351411, including:
Preparing and cooking authentic Vietnamese dishes, including pho, rice noodle bowls,
stir-fried dishes, grilled lemongrass meats, rice dishes and traditional rice paper rolls.
Preparing traditional Vietnamese broths, including long-simmered bone broths used for
pho, in accordance with established recipes and quality standards.
Preparing Vietnamese sauces, marinades and condiments, including fish sauce-based
dipping sauces, chilli pastes and specialty marinades.
Preparing ingredients by washing, peeling, cutting, slicing, marinating and portioning
meat, seafood, vegetables, herbs and other food products.
Managing daily mise en place requirements, including preparing fresh herbs, pickled
vegetables, noodles, garnishes and specialty Vietnamese ingredients.
Using cooking techniques such as wok cooking, grilling, braising, steaming, simmering
and high-heat preparation to achieve the required flavours and textures.
Setting and regulating the temperatures of ovens, grills, stovetops, woks and other
cooking equipment.
Monitoring food during preparation and cooking to ensure correct cooking times,
temperatures, seasoning, taste and texture.
Portioning, plating and presenting meals in accordance with the restaurant’s recipes and
presentation standards.
Preparing meals that accommodate dietary requirements, food allergies and reasonable
customer requests, as directed by the Chef or Kitchen Manager.
Checking ingredients and prepared food to ensure they meet the restaurant’s standards
for freshness, quality and presentation.
Following the daily preparation schedule and coordinating with other kitchen staff to
ensure orders are completed accurately and efficiently.
Maintaining consistent portion sizes and minimising food waste through careful
preparation and proper handling of ingredients.
Monitoring stock levels and advising the Chef or Kitchen Manager when ingredients or
supplies need to be replenished.
Receiving and storing food supplies in accordance with food safety requirements.
Applying appropriate stock rotation procedures, including first-in, first-out practices.
Maintaining clean and hygienic food preparation areas, cooking equipment, utensils and
storage areas.
Complying with food safety requirements relating to food handling, allergen awareness,
labelling, temperature control and storage.
Working collaboratively with chefs, cooks, kitchenhands and front-of-house staff to
support efficient service, particularly during peak trading periods.
Complying with workplace health and safety requirements and the restaurant’s
operational policies and procedures.
Pay: $79,500.00 – $80,000.00 per year
Work Location: In person
