The Ghanem Group is recognised for our exceptional service, hospitality, and ability to create unforgettable dining experiences in cutting-edge designed venues. Ghanem Group operates several award-winning venues in Brisbane and Melbourne, most notably the multi-award-winning Blackbird Bar and Grill and Donna Chang.

The Venue

Led by Executive Chef Jake Nicolson and Head Chef Lyndon Tyers, our kitchen highlights a selection of premium, distinctive, and elusive ingredients, crafting a constantly evolving menu inspired by both Sichuan and Cantonese culinary traditions. Employing a primal approach to cooking with fire, our wood-fired oven and open-flame grill utilise naturally aromatic wood, smoke, and slow-burning charcoal to deliver an exceptional roasting and grilling experience. In our live display tanks, you'll find a diverse array of locally sourced, sustainable seafood, featuring seasonally available catches like Giant QLD Grouper, Mud Crab, Southern Rock lobster, and Greenlip Abalone.

Opportunity

The Chef de Partie Wok Chef excels in managing kitchen operations and leads this specialised section, consistently delivering superior quality food to delight customers promptly. Our specialized Wok Chef holds the crucial responsibility of executing stir-frying techniques with precision and speed, ensuring the flavors and textures of dishes are perfectly balanced. They must proficiently handle a variety of ingredients, often including seafood, poultry, and vegetables, while maintaining high standards of hygiene and cleanliness. With a direct reporting line to the Head Chef and integration into the Venue Management Team, this role also establishes a positive connection with the General Manager through a secondary reporting line.

Key to your success will be your demonstrated experience in the following areas:

• Kitchen setup that aids optimal production of food, including cooking utensils and equipment, plating, storage, clean areas, etc
• Set up weekly rosters for all kitchen staff ensuring the right mix of experience is present for each shift
• Study each recipe and prepare all necessary ingredients for service
• Ensure food is cooked in a timely manner
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy, gluten-free)
• Monitor food stock and place orders to meet forecast demand
• Check the freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area
• Maintain kitchen policies and procedures ensuring all staff are trained and compliant 
• Recruit appropriately skilled staff and support their ongoing development and training
• Any additional duties within your capability as directed by the Executive Chef and Venue Manager

Successful candidates will have at least 2 years of experience in a similar role and environment, coupled with the following skills and attributes:

• Specific specialist cooking experience in Chinese / Cantonese / wok cooking at an advanced level
• 5 years of proven work experience as a Senior Chef of a similar size and quality venue
• Hands-on experience with various kitchen equipment (e.g. grillers, food processors, and steamers)
• Advanced knowledge of culinary, baking, and pastry techniques
• Leadership and Management skills, including training, rostering, mentoring experience
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes
• Familiarity with sanitation and safety regulations

Offer
You will be joining a company that wants you to succeed, we offer:   

• Attractive remuneration package comprised of a generous base salary plus Super 
• 38hr work week plus breaks
• Amazing discounts at our venues
• Competitive award rates for our casual staff
• Career and development opportunities, learning from the best.