Head Chef

Sociable Tech Pty Ltd; Burpengary; On-site; AUD 80,000 - 95,000; Full time

Job summary

WOW BANH MI in Burpengary, QLD, is seeking an experienced Head Chef to lead the kitchen, manage Vietnamese and Asian menu items, and oversee daily operations in a busy restaurant. The role blends hands-on cooking with staff supervision, food costing, and safety compliance.

You will plan menus based on customer demand, control costs, train cooks, and ensure quality and presentation. Full-time, 38 hours per week, with weekend and public holiday availability.

Qualifications

• Relevant qualification in Commercial Cookery or Kitchen Management (Certificate IV or Diploma).
• Minimum 1–2 years in a senior kitchen role with staff supervision.
• Experience with Vietnamese or Asian cuisine is preferred.

Responsibilities

• Lead daily kitchen operations to ensure efficient service and high standards.
• Plan and develop Vietnamese/Asian menus with management based on demand and costs.
• Establish recipes, prep methods, portions, and presentation standards.
• Oversee food purchasing, stock levels, and wastage to control costs.
• Train, supervise, and support cooks and kitchen staff; ensure safety and hygiene.

Skills

Menu planning

Food costing

Stock control

Food preparation

Cooking techniques

Presentation

Leadership

Education

Cert IV Commercial Cookery

Diploma in Kitchen Management

Job description

Job Type: Permanent position | Full time position

Job Description

PNJ CORPORATION PTY LTD Position: Head Chef Company name: WOW BANH MI (PNJ CORPORATION PTY LTD; ABN 58 651 649 599) Location: Burpengary QLD 4505 Annual Salary: 80,000 – 95,000 + superannuation ABOUT US: At WOW BANH MI, we are committed to bringing the true flavours of Vietnam to your table. Every dish is crafted with care, from our signature banh mi filled with fresh, vibrant ingredients to our comforting pho made with slow-simmered, aromatic broth. We focus on quality, freshness, and consistency, ensuring every bite delivers a WOW experience.

Whether you are craving a wholesome noodle salad, a flavour-packed snack, or a classic Vietnamese dish, you will always find something delicious and memorable at WOW BANH MI.

RESPONSIBILITIES & DUTIES

We are seeking an experienced Head Chef to join WOW BANH MI on a full‑time basis, working 38 hours per week, with availability to work weekends and public holidays. You will lead our kitchen team in preparing and serving Vietnamese and Asian dishes, maintaining consistent food quality and coordinating preparation and service.

The role combines hands‑on cooking with menu development, staff supervision, purchasing, stock management and control of food and labour costs. Working closely with management and front‑of‑house staff, you will organise kitchen workflow, train and support Cooks and other kitchen employees, and ensure food safety, hygiene and dietary requirements are followed throughout preparation and service. You will also maintain standard recipes, portion sizes and presentation standards, and recommend improvements to kitchen operations.

As Head Chef at WOW BANH MI, your daily responsibilities and duties may include, but not limited to: Leading and overseeing daily kitchen operations to ensure food preparation and service are completed efficiently and to the required standards. Planning and developing Vietnamese and Asian menu items with management based on customer demand, ingredient availability, food costs, preparation requirements, and kitchen capacity. Establishing and maintaining standard recipes, preparation methods, portion sizes, and presentation standards across the menu.

Estimating food and labour requirements, planning kitchen staffing needs, and coordinating preparation schedules for each service period. Managing food purchasing, stock levels, supplier orders, ingredient rotation, portion control, and wastage to maintain quality and control operating costs. Inspecting incoming ingredients and prepared food to ensure freshness, quality, and suitability before use.

Allocating duties to Cooks and other kitchen staff and coordinating workflow to support timely and consistent service. Overseeing the preparation of broths, marinades, sauces, pickled vegetables, fillings, and garnishes using established recipes and preparation methods. Preparing and cooking Vietnamese and Asian dishes, including pho, noodle soups, banh mi fillings, chargrilled meats, rice dishes, vermicelli bowls, wontons, spring rolls, wok‑tossed noodles, fried rice, and vegetarian meals.

Monitoring dishes throughout preparation and service to ensure consistent flavour, texture, portion size, quality, and presentation. Applying and demonstrating cooking techniques including simmering, grilling, steaming, stir‑frying, and deep‑frying and advising kitchen staff on correct cooking procedures. Coordinating with management and front‑of‑house staff regarding service timing, menu availability, dietary requests, customer feedback, and food preparation issues.

Preparing or modifying meals to meet dietary requirements, including vegetarian and allergy‑sensitive options, while controlling cross‑contamination risks. Training, supervising, and supporting cooks and other kitchen staff in food preparation, cooking techniques, portion control, presentation, hygiene, and equipment use. Assisting management with the recruitment, induction, performance monitoring, and development of kitchen employees.

Explaining and enforcing food safety, hygiene, allergen management, cleaning, and workplace health and safety procedures throughout the kitchen. Ensuring food is correctly labelled, rotated, chilled, frozen, preserved, and stored under appropriate temperature‑controlled conditions. Monitoring the condition, cleanliness, and safe operation of cooking and refrigeration equipment and reporting or arranging any required maintenance and repairs.

Reviewing food usage, labour requirements, wastage, and kitchen costs and recommending operational improvements to management. Maintaining kitchen records relating to stock, supplier orders, temperature checks, cleaning schedules, food preparation, and other compliance requirements.

SKILLS AND EXPERIENCE REQUIRED

A relevant qualification in Commercial Cookery or Kitchen Management, such as a Certificate IV or Diploma, or equivalent industry experience.

Minimum one to two years of relevant experience as a Chef or in a senior kitchen role, involving responsibility for supervising staff and coordinating kitchen operations, preferably within Vietnamese or Asian cuisine. Strong skills in menu planning, food costing, stock control, food preparation, cooking techniques, and presentation. Experience leading, training, and supervising Cooks and other kitchen staff.

Strong knowledge of food safety, hygiene, allergen management, and workplace health and safety requirements. Good leadership, communication, organisation, time management, and problem‑solving skills.

Work Type: Full time Salary: $80000-95000 Job Publish: 23-10-2026 Job Expire: 22-11-2026