Chef
Business: The Malaya
Location: The Rocks NSW 2000
Employment Type: Full-time, Ongoing
Salary: AUD $80,000 – $85,000 per annum plus superannuation
Full Job DescriptionAbout the Business
The Malaya is one of Sydney's most iconic and award-winning restaurants, renowned for its distinctive blend of Southeast Asian cuisine inspired by Malaysian, Chinese, Thai, Indonesian, and Indian culinary traditions. Located at 225 George Street, The Rocks NSW 2000, the restaurant has built an outstanding reputation for delivering exceptional dining experiences through premium-quality cuisine, innovative flavours, and outstanding customer service.
Operating within Sydney's highly competitive premium dining and hospitality industry, The Malaya provides lunch and dinner services, private dining, corporate functions, special events, and takeaway options to a diverse clientele comprising local residents, business professionals, domestic and international tourists, and corporate customers. Maintaining exceptional food quality, efficient kitchen operations, and consistently high service standards is fundamental to the restaurant's continued success and reputation.
Due to continued customer demand and ongoing business growth, The Malaya is seeking to appoint a dedicated Chef to support the efficient operation of its commercial kitchen and contribute to maintaining its high culinary standards.
About the Role
The Chef is responsible for planning, organising, and coordinating the preparation and cooking of food while ensuring consistently high standards of quality, presentation, food safety, and operational efficiency. The position plays a key role in supporting daily kitchen operations, supervising food preparation activities, maintaining inventory levels, and ensuring efficient service delivery during busy trading periods.
The successful applicant will demonstrate exceptional culinary skills, strong organisational ability, leadership capability, and the ability to perform effectively within a high-volume premium commercial kitchen specialising in authentic Southeast Asian cuisine.
Key Responsibilities
The successful applicant will be responsible for:
- Planning menus in consultation with management while considering customer demand, seasonal availability, and operational requirements.
- Estimating food and labour costs and assisting with kitchen budgeting and cost control.
- Ordering food supplies, monitoring inventory levels, rotating stock, and minimising food wastage.
- Preparing, cooking, seasoning, and presenting high-quality dishes in accordance with established recipes and presentation standards.
- Monitoring the quality of dishes throughout all stages of preparation, cooking, and presentation.
- Discussing food preparation requirements and operational issues with management and kitchen staff to ensure efficient workflow.
- Demonstrating cooking techniques and providing guidance to junior kitchen employees.
- Supervising food preparation activities to ensure consistency, efficiency, and compliance with company procedures.
- Ensuring compliance with food safety legislation, HACCP principles, workplace health and safety requirements, and hygiene regulations.
- Maintaining cleanliness and organisation of kitchen facilities, equipment, and food preparation areas.
- Assisting in the selection, training, and supervision of kitchen employees.
- Freezing, storing, preserving, and handling food products in accordance with food safety standards.
- Supporting efficient kitchen operations during peak service periods while maintaining exceptional food quality and customer satisfaction.
Requirements
Australian Citizens and Permanent Residents are encouraged to apply.
Applicants should possess:
- AQF Associate Degree, Advanced Diploma or Diploma in Commercial Cookery, Hospitality Management, or a closely related discipline;
OR
- At least three years of relevant commercial kitchen experience may substitute for formal qualifications.
Applicants should also demonstrate:
- Experience working as a Chef within a commercial restaurant or premium hospitality environment.
- Strong menu planning and food preparation skills, particularly within Asian or contemporary cuisine.
- Knowledge of food costing, stock management, and inventory control.
- Thorough understanding of HACCP, food safety legislation, and workplace health and safety requirements.
- Excellent leadership, communication, and organisational skills.
- Ability to supervise kitchen staff and coordinate kitchen workflow.
- Ability to perform efficiently within a fast-paced, high-volume commercial kitchen.
- Strong commitment to food quality, presentation, consistency, and customer satisfaction.
Work Conditions
- Rotating roster including weekends, evenings, and public holidays.
- Opportunity to work within one of Sydney's most prestigious and long-established restaurants with ongoing career development opportunities.
Note: Preference will be given to suitably qualified Australian Citizens and Permanent Residents.
Job Types: Full-time, Permanent
Pay: $80,000.00 – $85,000.00 per year
Work Location: In person
