Chefs

The Client

Momo Chicken Garden City, operated by Damomo Garden City Holding Pty Ltd, is a busy Korean-inspired eatery located within Westfield Mt Gravatt, Upper Mount Gravatt, QLD, specialising in Korean-style fried chicken and other Korean menu items. They are currently seeking two full-time Chefs to join their kitchen team to help meet growing customer demand.

The Role

The Chefs will be responsible for the preparation and cooking of fried chicken and other menu items to a consistently high standard, managing kitchen operations, and ensuring the quality, freshness and presentation of all dishes. The roles also involve supervising kitchen staff and working closely with management to maintain smooth day-to-day operations across a high-volume, fast-paced kitchen.

This is a full-time role with an annual salary set $79,500 plus superannuation. The position is located in Upper Mount Gravatt, QLD.

The Responsibilities

Preparing and cooking Korean fried chicken and other Korean menu items to a high standard.

Developing and improving menus.

Ordering food supplies and estimating costs.

Ensuring the quality of dishes at all stages of preparation and presentation.

Bringing forward any issues relating to food and the kitchen with management and relevant staff.

Monitoring the preparation and presentation of dishes.

Working with management to set daily and weekly production levels for the kitchen.

Maintaining stock levels based on the restaurant's needs and carrying out ordering.

Demonstrating techniques and advising on cooking procedures.

Implementing and ensuring compliance with food hygiene standards and health and safety requirements.

Ensuring freshness and quality of ingredients.

Supervising and training kitchen staff.

Overseeing day-to-day kitchen operations.

Implementing multiple cooking procedures.

The Requirements

A completed Diploma or higher qualification in Hospitality Management, Commercial Cookery or a related field.

At least 1 year of full-time experience working as a qualified Chef in a commercial kitchen.

At least 1 year of experience preparing fried chicken or similar deep-fried Asian dishes in a high-volume commercial setting.

At least 1 year of experience supervising, rostering and training kitchen staff in a commercial kitchen environment.

At least 1 year of experience independently managing food hygiene, health and safety compliance in a commercial kitchen.

Demonstrated experience developing and costing menus, including calculating recipe yields and food cost percentages.

Advanced knowledge of Asian cuisine, cooking techniques and food preparation methods, gained through hands-on commercial kitchen experience rather than training alone.

Advanced proficiency operating and maintaining commercial kitchen equipment, including deep fryers, steamers, woks and food processors.

Strong working knowledge of portion control, costing and yield management to minimise wastage and control food costs.

Advanced knife handling, cutting and butchery techniques for meat, poultry and vegetables.

Thorough knowledge of HACCP principles and safe food handling, storage and temperature control practices, with the ability to implement and audit these standards.

Proven ability to run a section or shift independently with minimal supervision during high-volume service.

Demonstrated leadership and people-management skills, with the ability to supervise, train and performance-manage kitchen staff.

Only successful candidates will be contacted.