Lead Korean Chef - Menu & Kitchen Leader

Stoneage Korean Restaurant; Sydney; On-site; AUD 74,000 - 91,000; Full time

Job summary

STONEAGE is a Korean restaurant in Hurstville, Sydney, seeking a Chef to join our kitchen team. You will prepare and cook Korean dishes, maintain quality and hygiene, and coordinate kitchen operations with management and staff.

Key responsibilities include planning and coordinating food preparation, checking taste and presentation, training kitchen staff, and ensuring stock levels and food safety standards are met in a busy, customer-facing environment.

Qualifications

• Diploma qualification or at least three years of relevant experience.
• At least one year of relevant experience as a Chef.
• Skills in preparing and cooking Korean cuisine.
• Knowledge of food safety and hygiene requirements.
• Ability to work effectively in a busy kitchen and communicate with the team.
• Availability to work evenings and weekends.

Responsibilities

• Prepare and cook Korean dishes according to the restaurant's menu.
• Plan and coordinate food preparation and cooking during service.
• Check the quality, taste and presentation of dishes.
• Contribute to menu development and estimate food and labour costs.
• Coordinate ingredient requirements and monitor stock levels.
• Ensure ingredients are stored correctly and monitor freshness.
• Discuss food preparation and service requirements with management and front of house staff.
• Guide and train kitchen staff in food preparation and cooking techniques.
• Maintain food safety, hygiene and kitchen cleanliness standards.

Skills

Korean cuisine

Team coordination

Food preparation

Hygiene knowledge

Education

Diploma in Culinary Arts

Job description

STONEAGE is a Korean restaurant in Hurstville, Sydney, seeking a Chef to join our kitchen team. You will prepare and cook Korean dishes, maintain quality and hygiene, and coordinate kitchen operations with management and staff.

Key responsibilities include planning and coordinating food preparation, checking taste and presentation, training kitchen staff, and ensuring stock levels and food safety standards are met in a busy, customer-facing environment.