A chance to step into a versatile role where you get to hone your existing skills in butchery, wood-fire cooking, pastry and customer service.
• Work with an iconic Melbourne product, and a boundary-pushing business
• Hone your skills in butchery, wood-fire cooking, pastry and customer service Develop skills in personnel management and administration
• We are looking for a Chef to fill a Junior Sous Chef role to work in our restaurant Jeow
Who we are?
We are a small restaurant business with a house of brands under our belt including Anchovy, Jeow and Ca Com. Our brands focus on showcasing the qualities of South East Asian cuisine (particularly the Indochinese region of Vietnam and Laos).
As a business, our grill takes centre stage for both Laotian dinners and quality banh mi on Bridge Road in Richmond. Apart from the delicious food and beverages we offer, we focus on quite a few things in-house including butchery, pastry with a focus on South East Asian flavours, and wood-fire cooking.
We take our products to big events such as the Grand Prix and the Australian Open; we make terrines and sausages in house; we have a wood-hearth in our shop and proteins are cooked over the wood-grill; our kitchen is an open kitchen which provides the opportunity to serve and converse with customers.
Who we are looking for?
Do you or anyone you know match the following criteria? We would love for you to get in touch!
The Role
Junior Sous Chef – Jeow Restaurant
• Support the Sous Chef and Head Chef in creating and testing new recipes;
• Ensure timely preparation and presentation of food;
• Oversee and guide junior kitchen staff;
• Provide training and support to kitchen team members;
• Assist in scheduling and task delegation;
• Effectively manage food production with an intention to minimise waste;
• Maintain cleanliness and organisation in the kitchen;
• Adhere to health, safety and hygiene regulations;
• Implement and follow kitchen protocols and standards;
Experience and Skills
• 3 years experience working in restaurants or similar environment
• Wood-fire cooking - cooking proteins from raw over a wood-grill, including smoking proteins
• Butchery experience (making sausages, terrines and parfaits. Breaking down whole animals inc pigs, goats or deers)
• Pastry experience (inc pastry development with a focus on South East Asian flavours or techniques)
• Open kitchen experience (inc food service, working in a clean and calm manner under pressure)
• Customer service experience (inc running and serving food, answering customer questions)
• Experience in Asian and European kitchens
The following qualities would be looked upon favourably but not necessary:
• Administrative skills including entering invoices and rostering
• Understanding of COGs and food-costing
• Off-site event experience
Job Type: Full-time
Pay: $73,500.00 per year plus superannuation
• Work with an iconic Melbourne product, and a boundary-pushing business
• Hone your skills in butchery, wood-fire cooking, pastry and customer service Develop skills in personnel management and administration
• We are looking for a Chef to fill a Junior Sous Chef role to work in our restaurant Jeow
Who we are?
We are a small restaurant business with a house of brands under our belt including Anchovy, Jeow and Ca Com. Our brands focus on showcasing the qualities of South East Asian cuisine (particularly the Indochinese region of Vietnam and Laos).
As a business, our grill takes centre stage for both Laotian dinners and quality banh mi on Bridge Road in Richmond. Apart from the delicious food and beverages we offer, we focus on quite a few things in-house including butchery, pastry with a focus on South East Asian flavours, and wood-fire cooking.
We take our products to big events such as the Grand Prix and the Australian Open; we make terrines and sausages in house; we have a wood-hearth in our shop and proteins are cooked over the wood-grill; our kitchen is an open kitchen which provides the opportunity to serve and converse with customers.
Who we are looking for?
Do you or anyone you know match the following criteria? We would love for you to get in touch!
The Role
Junior Sous Chef – Jeow Restaurant
• Support the Sous Chef and Head Chef in creating and testing new recipes;
• Ensure timely preparation and presentation of food;
• Oversee and guide junior kitchen staff;
• Provide training and support to kitchen team members;
• Assist in scheduling and task delegation;
• Effectively manage food production with an intention to minimise waste;
• Maintain cleanliness and organisation in the kitchen;
• Adhere to health, safety and hygiene regulations;
• Implement and follow kitchen protocols and standards;
Experience and Skills
• 3 years experience working in restaurants or similar environment
• Wood-fire cooking - cooking proteins from raw over a wood-grill, including smoking proteins
• Butchery experience (making sausages, terrines and parfaits. Breaking down whole animals inc pigs, goats or deers)
• Pastry experience (inc pastry development with a focus on South East Asian flavours or techniques)
• Open kitchen experience (inc food service, working in a clean and calm manner under pressure)
• Customer service experience (inc running and serving food, answering customer questions)
• Experience in Asian and European kitchens
The following qualities would be looked upon favourably but not necessary:
• Administrative skills including entering invoices and rostering
• Understanding of COGs and food-costing
• Off-site event experience
Job Type: Full-time
Pay: $73,500.00 per year plus superannuation
