Head Chef

PNJ CORPORATION PTY LTD; Burpengary; On-site; AUD 80,000 - 110,000; Full time

Job summary

WOW BANH MI is seeking an experienced Head Chef to lead our kitchen team in preparing Vietnamese and Asian dishes, maintaining quality and coordinating service. The role combines hands-on cooking with menu development, staff supervision, and cost control.

You will work 38 hours per week, including weekends and public holidays, and oversee procurement, stock management, and compliance with food safety standards.

Qualifications

• A relevant qualification in Commercial Cookery or Kitchen Management.
• Minimum one to two years of relevant experience as a Chef or in a senior kitchen role.
• 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.

Responsibilities

• Lead and oversee daily kitchen operations to ensure efficient food preparation and service.
• Plan and develop Vietnamese and Asian menu items with management based on demand and costs.
• Establish and maintain standard recipes, portions, and presentation standards.
• Estimate food and labour requirements and coordinate staffing.
• Manage purchasing, stock levels, supplier orders, and inventory control.
• Ensure food safety, hygiene, allergen management and compliance throughout kitchen operations.
• Train, supervise, and support cooks and kitchen staff in techniques, portion control, and equipment use.

Education

Certificate IV or Diploma in Commercial Cookery or Kitchen Management

Experience supervising kitchen staff

Menu planning and food costing

Stock control and waste management

Food safety and HACCP knowledge

Leadership and team management

Job description

Company name: WOW BANH MI (PNJ CORPORATION PTY LTD; ABN 58 651 649 599)

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.