Asian Fusion Chef | Fast-Paced Kitchen, Growth & Balance

Que dining; Brisbane; On-site; AUD 55,000 - 75,000; Full time

Job summary

Que dining is a Vietnamese restaurant on the Redcliffe peninsula serving modern takes on traditional dishes. We have a highly motivated team that supports each other and work well in high volume and fast paced environments.

We are looking for a chef to complement our team at Que. Provide high quality Asian-fusion dishes while helping with menu development, managing daily kitchen operations, stock control and hygiene.

Qualifications

• Minimum 2 years experience as a chef.
• Previous experience in an Asian or Asian fusion restaurant is desirable.
• Great understanding of food handling and safety.
• Good attitude and willingness to learn and development your own skills and happy to work with passionate owners.
• Experience in working under pressure in a fast paced environment.

Responsibilities

• Provide high quality food and service, cook Asian-fusion food
• Help with functions, preparation of menus, menu development
• Manage day to day operations of the kitchen, as well as opening and closing procedures
• Manage stock control and cost of goods, maintain kitchen hygiene and cleanliness
• Work with suppliers to ensure quality products at the best prices
• Food preparation for the week
• Ability to use a wok would be highly recommended
• Reward and recognition for high performance
• Great work life balance and flexible days off
• Be a part of a fun, fast paced environment and culture
• Great job security and career development
• Part of a family orientated and supportive team

Skills

Chef experience

Asian/fusion cuisine

Food safety

Wok skills

Team player

Job description

Que dining is a Vietnamese restaurant on the Redcliffe peninsula serving modern takes on traditional dishes. We have a highly motivated team that supports each other and work well in high volume and fast paced environments.

We are looking for a chef to complement our team at Que. Provide high quality Asian-fusion dishes while helping with menu development, managing daily kitchen operations, stock control and hygiene.