Looking to hire wok cook/chef.
Core Responsibilities
- Food Preparation: Execute recipes for a variety of Malaysian/Singaporean cuisines, such as stir-fries, noodle dishes, and soups.
- Station Management: Handle daily mise-en-place, which includes chopping vegetables, mixing traditional sauces, and preparing seafood, marinating meats.
- Wok Operations: Utilize a wok and other specialized Asian kitchen equipment, controlling high heat levels for proper searing and cooking times.
- Quality Control: Ensure the consistency, portion control, and visual presentation of every dish.
- Hygiene and Safety: Adhere to strict local food handling and sanitation codes (e.g., proper storage, labeling, and cross-contamination prevention).
Key Requirements
- Experience: Typically 1 to 3 years of commercial kitchen experience, specifically focused on Asian or Chinese culinary arts.
- Skills: Strong knife skills and proficiency with high-heat wok cooking.
- Certifications: Commercial cookery certificates (such as a Certificate III/IV in Commercial Cookery) and relevant food safety certifications.
Job Type: Full-time
Pay: $51,116.34 – $80,639.81 per year
Benefits:
- Employee discount
- Free drinks
- Free food
Physical Setting:
Shift:
Work Days:
- Every weekend
- Monday to Friday
Experience:
- Kitchen: 1 year (Required)
Work Authorisation:
Work Location: In person
