Cook

The Cook will perform duties consistent with ANZSCO 351411, including:

 Preparing and cooking authentic Vietnamese dishes, including pho, rice noodle bowls,

stir-fried dishes, grilled lemongrass meats, rice dishes and traditional rice paper rolls.

 Preparing traditional Vietnamese broths, including long-simmered bone broths used for

pho, in accordance with established recipes and quality standards.

 Preparing Vietnamese sauces, marinades and condiments, including fish sauce-based

dipping sauces, chilli pastes and specialty marinades.

 Preparing ingredients by washing, peeling, cutting, slicing, marinating and portioning

meat, seafood, vegetables, herbs and other food products.

 Managing daily mise en place requirements, including preparing fresh herbs, pickled

vegetables, noodles, garnishes and specialty Vietnamese ingredients.

 Using cooking techniques such as wok cooking, grilling, braising, steaming, simmering

and high-heat preparation to achieve the required flavours and textures.

 Setting and regulating the temperatures of ovens, grills, stovetops, woks and other

cooking equipment.

 Monitoring food during preparation and cooking to ensure correct cooking times,

temperatures, seasoning, taste and texture.

 Portioning, plating and presenting meals in accordance with the restaurant’s recipes and

presentation standards.

 Preparing meals that accommodate dietary requirements, food allergies and reasonable

customer requests, as directed by the Chef or Kitchen Manager.

 Checking ingredients and prepared food to ensure they meet the restaurant’s standards

for freshness, quality and presentation.

 Following the daily preparation schedule and coordinating with other kitchen staff to

ensure orders are completed accurately and efficiently.

 Maintaining consistent portion sizes and minimising food waste through careful

preparation and proper handling of ingredients.

 Monitoring stock levels and advising the Chef or Kitchen Manager when ingredients or

supplies need to be replenished.

 Receiving and storing food supplies in accordance with food safety requirements.

 Applying appropriate stock rotation procedures, including first-in, first-out practices.

 Maintaining clean and hygienic food preparation areas, cooking equipment, utensils and

storage areas.

 Complying with food safety requirements relating to food handling, allergen awareness,

labelling, temperature control and storage.

 Working collaboratively with chefs, cooks, kitchenhands and front-of-house staff to

support efficient service, particularly during peak trading periods.

 Complying with workplace health and safety requirements and the restaurant’s

operational policies and procedures.

Pay: $79,500.00 – $80,000.00 per year

Work Location: In person