Chef

Position Title: Chef

Employer: SUN SUN CHINESE RESTAURANT PTY LTD

Location: Culburra Beach, NSW

Employment Type: Full-time

Salary: AUD 77,000 – 85,000

Position Overview

The Chef will play a key role in the day-to-day kitchen operations of Sun Sun Chinese Restaurant, a local establishment known for delivering authentic Chinese cuisine to the Culburra Beach community and visitors. The Chef will be primarily responsible for preparing and cooking meat-based Chinese dishes, with a strong focus on signature sauces and regional flavours such as Szechuan, Mongolian, and Satay.

In addition to Chinese cuisine, the Chef will also contribute to the preparation of selected international desserts such as Tiramisu, Apple Pie, and Millefoglie cake (mille-feuille), diversifying the restaurant’s offerings.

This role requires a professional who is capable of managing kitchen operations (planning rosters and ingredient costing), maintaining food quality and safety standards, and contributing to menu planning in collaboration with the restaurant owner and kitchen team.

Key Duties and Responsibilities

The duties of the Chef will include, but are not limited to:

• Planning and organising the preparation and cooking of Chinese‑style dishes, with a particular focus on meat‑based menu items (chicken, beef, lamb, and pork), seafood menu items (fish, prawn, crab and squid) and associated sauces such as Mongolian, Szechuan, Canton, Curry, Chow Mien, Hoi Sin and Satay.
• Preparing a selection of international desserts such as Tiramisu (coffee‑based dessert), Apple Pie, and Millefoglie cake (mille‑feuille).
• Examining food to ensure quality and consistency, and adjusting preparation methods as necessary to maintain the restaurant’s standards. Responsible for the correct timing during service so that food served is always of the highest standards.
• Preparing and cooking sauces and marinades using traditional Chinese techniques such as BBQ, stir‑fry, steam; and recipes for Dim Sum, Won Ton, Dumplings. Ensuring flavour profiles are consistent with the restaurant’s offerings.
• Managing mise en place for meat preparation, including marinating, slicing, and portioning of meats for service.
• Monitoring and maintaining stock levels of fresh produce, meat, and dry ingredients; coordinating with suppliers to ensure timely procurement.
• Training and supervising kitchen staff, ensuring proper food handling, hygiene, and safety standards are maintained at all times.
• Collaborating with manager or director on menu planning, dish presentation, calculating ingredient costs and the development of new dishes that reflect customer preferences and regional Chinese flavours.
• Collaborating with front‑of‑house staff, including supervisors and waitstaff, to ensure coordinated and timely service during peak periods, and to maintain smooth communication between the kitchen and dining area.
• Developing and managing the kitchen staff and daily work schedules, ensuring adequate coverage for service periods and efficient workflows within the labour cost budget that the management provided.
• Enforcing and maintaining a clean, safe, and organised kitchen environment, in line with food safety and WHS (Workplace Health and Safety) regulations.
• Inspecting equipment and arranging for necessary repairs or replacements, ensuring all kitchen tools are functional and safe to use, to avoid accident and costly repairs.

Required Skills and Qualification

• Cert IV in relevant field.
• Proven experience in preparing and cooking Chinese cuisine, with strong skills in handling meat and sauce‑based dishes.
• Competence in preparing selected international desserts such as Tiramisu, Apple Pie, and Millefoglie cake.
• In‑depth knowledge of traditional Chinese cooking techniques, ingredient selection, and kitchen operations.
• Ability to manage kitchen operations efficiently, including rostering and labour cost control.
• Familiarity with food costing and pricing strategies within a commercial kitchen environment.
• Strong leadership and communication skills to manage and motivate kitchen staff.
• Commitment to maintaining high standards of hygiene, cleanliness, and workplace safety.

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