RESTAURANT MINIMA PTY LTD T/A Minima Restaurant
ABN: 64 674 220 510
Address: Unit 3, 29 Bentham St. Yarralumla 2600 ACT
Full Time Chef
Salary $70,000 - $80,000 + superannuation
Duties and Responsibilities
1. Assist Executive Chef: Support the head chef in managing kitchen operations, including menu planning and food preparation.
2. Supervise Kitchen Staff: Oversee the work of kitchen staff, ensuring tasks are completed efficiently and to high standards.
3. Food Preparation: Prepare ingredients and dishes according to recipes, ensuring consistency and quality.
4. Inventory Management: Monitor inventory levels, assist in ordering supplies, and ensure proper storage of ingredients.
5. Quality Control: Maintain high food quality and presentation standards, conducting regular taste tests.
6. Training: Train new kitchen staff on techniques, safety practices, and kitchen policies.
7. Health and Safety Compliance: Ensure that the kitchen complies with health and safety regulations, including cleanliness and food safety.
8. Menu Development: Collaborate with the head chef in developing new recipes and menu items.
9. Assist in Budgeting: Help in managing kitchen costs and expenses, keeping track of food waste and portion sizes.
10. Culinary Creativity: Contribute creative ideas for dishes and improvements to existing recipes.
11. Problem Solving: Address any kitchen issues that arise, such as staffing shortages or equipment failures.
12. Communication: Maintain clear communication with front-of-house staff to coordinate service flow.
13. Daily Operations: Assist in planning and executing daily kitchen operations, ensuring timely meal service.
Qualification and Experience
• Culinary Expertise:
- Extensive experience in Southeast Asian cuisine, including but not limited to Thai, Malaysian, and Indonesian cooking techniques and flavours.
- Strong background in Chinese cuisine, covering regional specialties such as Cantonese, Sichuan, and Hunan dishes.
• Creative Flair:
- Demonstrated ability to create innovative dishes that blend traditional Southeast Asian and
• Chinese flavours with modern presentations.
- Experience in menu development that reflects creativity and uniqueness while maintaining culinary authenticity.
• Passion for Cooking:
- A genuine enthusiasm for culinary arts, evidenced by social media posts etc.
- Commitment to continuous learning and improvement in cooking techniques and flavour profiles.
• Modern Culinary Techniques:
- Proficiency in contemporary cooking methods, such as sous vide, and advanced plating techniques.
- Experience with modern kitchen equipment and technology that enhances cooking efficiency and creativity.
• Trend Awareness:
- Familiarity with current food trends, including third-culture cuisine, and sustainability practices in food sourcing.
- Ability to adapt recipes and menu offerings to reflect seasonal ingredients and popular trends in the culinary world.
• Kitchen Experience:
- At least 3 years of hands-on experience working on the line in a hatted kitchen environment.
• Team Leadership:
- Experience supervising and training kitchen staff, fostering a collaborative and high-performing team environment.
- Ability to mentor junior chefs and encourage their culinary development.
• Operational Knowledge:
- Understanding of kitchen operations, including inventory management, cost control, and food safety regulations.
- Experience in maintaining a clean, organised kitchen and ensuring compliance with health and safety standards.
• Communication Skills:
- Strong interpersonal skills for effective collaboration with both kitchen and front-of-house teams.
- Ability to clearly convey culinary concepts and instructions to staff.
Please send your CV to [email protected]. We will consider applications with an attached resume sent to our email. Please include the job role title in your email.
ABN: 64 674 220 510
Address: Unit 3, 29 Bentham St. Yarralumla 2600 ACT
Full Time Chef
Salary $70,000 - $80,000 + superannuation
Duties and Responsibilities
1. Assist Executive Chef: Support the head chef in managing kitchen operations, including menu planning and food preparation.
2. Supervise Kitchen Staff: Oversee the work of kitchen staff, ensuring tasks are completed efficiently and to high standards.
3. Food Preparation: Prepare ingredients and dishes according to recipes, ensuring consistency and quality.
4. Inventory Management: Monitor inventory levels, assist in ordering supplies, and ensure proper storage of ingredients.
5. Quality Control: Maintain high food quality and presentation standards, conducting regular taste tests.
6. Training: Train new kitchen staff on techniques, safety practices, and kitchen policies.
7. Health and Safety Compliance: Ensure that the kitchen complies with health and safety regulations, including cleanliness and food safety.
8. Menu Development: Collaborate with the head chef in developing new recipes and menu items.
9. Assist in Budgeting: Help in managing kitchen costs and expenses, keeping track of food waste and portion sizes.
10. Culinary Creativity: Contribute creative ideas for dishes and improvements to existing recipes.
11. Problem Solving: Address any kitchen issues that arise, such as staffing shortages or equipment failures.
12. Communication: Maintain clear communication with front-of-house staff to coordinate service flow.
13. Daily Operations: Assist in planning and executing daily kitchen operations, ensuring timely meal service.
Qualification and Experience
• Culinary Expertise:
- Extensive experience in Southeast Asian cuisine, including but not limited to Thai, Malaysian, and Indonesian cooking techniques and flavours.
- Strong background in Chinese cuisine, covering regional specialties such as Cantonese, Sichuan, and Hunan dishes.
• Creative Flair:
- Demonstrated ability to create innovative dishes that blend traditional Southeast Asian and
• Chinese flavours with modern presentations.
- Experience in menu development that reflects creativity and uniqueness while maintaining culinary authenticity.
• Passion for Cooking:
- A genuine enthusiasm for culinary arts, evidenced by social media posts etc.
- Commitment to continuous learning and improvement in cooking techniques and flavour profiles.
• Modern Culinary Techniques:
- Proficiency in contemporary cooking methods, such as sous vide, and advanced plating techniques.
- Experience with modern kitchen equipment and technology that enhances cooking efficiency and creativity.
• Trend Awareness:
- Familiarity with current food trends, including third-culture cuisine, and sustainability practices in food sourcing.
- Ability to adapt recipes and menu offerings to reflect seasonal ingredients and popular trends in the culinary world.
• Kitchen Experience:
- At least 3 years of hands-on experience working on the line in a hatted kitchen environment.
• Team Leadership:
- Experience supervising and training kitchen staff, fostering a collaborative and high-performing team environment.
- Ability to mentor junior chefs and encourage their culinary development.
• Operational Knowledge:
- Understanding of kitchen operations, including inventory management, cost control, and food safety regulations.
- Experience in maintaining a clean, organised kitchen and ensuring compliance with health and safety standards.
• Communication Skills:
- Strong interpersonal skills for effective collaboration with both kitchen and front-of-house teams.
- Ability to clearly convey culinary concepts and instructions to staff.
Please send your CV to [email protected]. We will consider applications with an attached resume sent to our email. Please include the job role title in your email.
