Chefs and Cooks

An exciting opportunity is available for an experienced and hands-on Head Chef to lead the kitchen of a busy Singaporean and Malaysian food business in New South Wales.

This role is suited to a confident kitchen professional with strong experience in Asian cuisine, particularly Singaporean and Malaysian dishes. You will take responsibility for daily kitchen operations, food preparation, quality control and team leadership while maintaining efficient service in a fast-paced takeaway environment.

• Lead and coordinate daily kitchen operations
• Plan food preparation and cooking activities for efficient service
• Prepare and cook authentic Singaporean and Malaysian dishes
• Maintain consistent flavour, presentation and portion standards
• Develop and refine recipes, menu items and daily specials
• Monitor ingredient quality and finished food
• Manage stock levels, ordering, deliveries and storage
• Apply proper stock rotation and minimise food wastage
• Monitor food costs and portion control
• Supervise, train and support kitchen staff
• Allocate kitchen duties and coordinate preparation schedules
• Maintain food safety, hygiene and sanitation standards
• Monitor food temperatures and allergen procedures
• Coordinate with service staff to ensure takeaway orders are accurate and prepared on time
• Ensure kitchen equipment is operated safely and correctly
• Identify and report equipment maintenance requirements
• Maintain a safe, organised and efficient kitchen environment

• Proven experience as a Head Chef, Sous Chef or senior chef ready to take on a leadership role
• Strong practical experience with Singaporean and Malaysian cuisine
• Knowledge of wok cooking, noodles, rice dishes, curries and sauces
• Experience in a busy takeaway, quick-service restaurant or commercial kitchen
• Ability to manage multiple preparation and cooking priorities under pressure
• Strong leadership and team management skills
• Good communication and organisational skills
• Knowledge of food safety and hygiene requirements
• Understanding of stock control, food costs and wastage management
• Relevant commercial cookery qualifications are desirable
• Ability to work full-time, including weekends and public holidays as required
• Strong practical cooking skills supported by verifiable industry experience

Must meet applicable requirements for employer sponsorship and visa eligibility.