Chef/ wok chef

Mad Asian kitchen and bar; Gold Coast City; On-site; AUD 55,000 - 75,000; Full time

Job summary

Mad Asian Kitchen & Bar on the Gold Coast is seeking a dedicated kitchen professional to prepare and cook a range of Asian and fusion dishes using traditional wok techniques.

You will supervise junior kitchen staff, coordinate with chefs to ensure timely service, and contribute to menu development while upholding high standards of quality and presentation.

This hands-on role emphasizes teamwork, food safety, stock management and consistent kitchen operations in a busy Robina location.

Qualifications

• Wok cooking and Asian cuisine knowledge.
• Food preparation and plating skills.
• Stock control and portioning experience.
• Food safety and hygiene awareness.

Responsibilities

• Preparing, seasoning and cooking a range of Asian and Asian-fusion dishes using traditional wok cooking techniques, including stir-frying, deep-frying, steaming, braising and other cooking methods;
• Operating commercial wok burners and controlling high cooking temperatures to achieve consistent flavour, texture and wok hei;
• Preparing and cooking meat, poultry, seafood, vegetables, noodles, rice, sauces and accompaniments in accordance with established recipes and presentation standards;
• Examining food and ingredients to ensure quality, freshness and suitability for preparation;
• Monitoring the quality of dishes at all stages of preparation, cooking and presentation;
• Regulating temperatures of wok burners, deep fryers, ovens and other commercial cooking equipment;
• Preparing ingredients, including cutting, slicing, marinating, portioning and other food preparation required for wok service;
• Preparing and maintaining stocks, marinades, sauces and other components required for Asian and wok-based dishes;
• Planning and developing menu items in consultation with management and other kitchen staff;
• Estimating food requirements and assisting with food costing, portion control and stock management;
• Monitoring stock levels and assisting with ordering food, ingredients and kitchen supplies;
• Ensuring the proper storage, labelling and rotation of ingredients to maintain freshness, food safety and minimise wastage;
• Maintaining consistent portion sizes, flavour, presentation and food quality across all dishes;
• Ensuring compliance with food safety, hygiene and workplace health and safety requirements;
• Maintaining a clean, organised and safe wok station, kitchen and food preparation area;
• Coordinating with chefs and other kitchen staff to ensure efficient preparation and timely service, particularly during high-volume trading periods;
• Training and supervising junior kitchen staff and kitchen hands where required;
• Contributing to the ongoing development and improvement of recipes, kitchen procedures, preparation systems and menu offerings.

Skills

Wok cooking

Food prep

Stock management

Food safety

Team leadership

Job description

Key responsibilities

• Preparing, seasoning and cooking a range of Asian and Asian-fusion dishes using traditional wok cooking techniques, including stir-frying, deep-frying, steaming, braising and other cooking methods;
• Operating commercial wok burners and controlling high cooking temperatures to achieve consistent flavour, texture and wok hei;
• Preparing and cooking meat, poultry, seafood, vegetables, noodles, rice, sauces and accompaniments in accordance with established recipes and presentation standards;
• Examining food and ingredients to ensure quality, freshness and suitability for preparation;
• Monitoring the quality of dishes at all stages of preparation, cooking and presentation;
• Regulating temperatures of wok burners, deep fryers, ovens and other commercial cooking equipment;
• Preparing ingredients, including cutting, slicing, marinating, portioning and other food preparation required for wok service;
• Preparing and maintaining stocks, marinades, sauces and other components required for Asian and wok-based dishes;
• Planning and developing menu items in consultation with management and other kitchen staff;
• Estimating food requirements and assisting with food costing, portion control and stock management;
• Monitoring stock levels and assisting with ordering food, ingredients and kitchen supplies;
• Ensuring the proper storage, labelling and rotation of ingredients to maintain freshness, food safety and minimise wastage;
• Maintaining consistent portion sizes, flavour, presentation and food quality across all dishes;
• Ensuring compliance with food safety, hygiene and workplace health and safety requirements;
• Maintaining a clean, organised and safe wok station, kitchen and food preparation area;
• Coordinating with chefs and other kitchen staff to ensure efficient preparation and timely service, particularly during high-volume trading periods;
• Training and supervising junior kitchen staff and kitchen hands where required; and
• Contributing to the ongoing development and improvement of recipes, kitchen procedures, preparation systems and menu offerings.

About us

Mad Asian Kitchen & Bar is located in Robina, Gold Coast. We are a small, hands-on kitchen team where everyone supports each other during service. We value teamwork, consistency, passion and a willingness to learn and contribute ideas.