Chef

Company Description Seoul Newtown Pty Ltd is a hospitality business specializing in Korean-inspired cuisine and contemporary dining experiences. The company is committed to high-quality food, efficient service, and a welcoming atmosphere for guests. Team members are encouraged to share ideas, take pride in their work, and contribute to continuous improvement in the kitchen and front-of-house operations. Working at Seoul Newtown Pty Ltd offers opportunities to develop culinary skills, learn new techniques, and grow within a supportive team environment.

Salary Range: $75,000 - $85,000 (plus superannuation)

Role Description This is a full-time, on-site Chef role based in Melbourne, VIC. The Chef will be responsible for preparing and cooking menu items to consistent quality standards, ensuring food presentation aligns with the restaurant’s brand and style. Day-to-day tasks include managing kitchen stations, overseeing food prep, monitoring inventory levels, and maintaining a clean, safe, and compliant work environment. The role involves collaborating with the kitchen team on menu development, implementing efficient workflows during service, and minimizing food waste. The Chef will also assist with training junior staff, coordinating with front-of-house team members, and supporting smooth service during peak hours.

Qualifications

Strong culinary skills, including experience with hot line cooking, food preparation, and plating to a high standard.

Knowledge of Korean or Asian-fusion cuisine, or a demonstrated interest in learning regional flavors and techniques.

Sound understanding of food safety, hygiene regulations, and safe kitchen practices, with relevant certifications preferred.

Experience in a fast-paced restaurant or commercial kitchen environment, including managing time and multiple tickets during service.

Ability to work effectively in a team, communicate clearly, and collaborate with both kitchen and front-of-house staff.

Strong organizational skills, including basic inventory management, portion control, and attention to detail in recipe execution.

Flexibility to work a rotating roster, including evenings, weekends, and public holidays as required.

Formal culinary qualification, apprenticeship, or equivalent experience in professional kitchens is highly regarded.