Who we are

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

Boom Boom Room in Brisbane is a Japanese restaurant that draws inspiration from the street food of Japan and incorporates the best local produce from Australia. The menu features authentic sashimi and yakitori plates, as well as bold dishes crafted by Executive Chef Jake Nicolson. The restaurant offers a unique dining experience in an underground space with a heritage-listed building ambiance, formerly the Queensland Government Saving Bank. The beverage menu complements the dishes with expertly mixed cocktails, wines selected by award-winning sommeliers, and a variety of Japanese beer, whiskey, and sake. The bar also features a 4-page sake menu and an impressive collection of 27 rare and limited-release Japanese whiskies. The restaurant provides options for gluten-free, vegetarian, and vegan preferences, making it a versatile and memorable Japanese dining experience in Brisbane.

Opportunity

The Qualified Chef is responsible for a section of the kitchen, be it pastry, meat, fish, larder, hot mains or pass, etc., ensuring their section's efficient operation. The Qualified Chef reports directly to the Head Chef and will also be tasked by the Sous Chef and Senior Chef de Partie.

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

• Set up workstation/section with all needed ingredients and cooking equipment
• Manage the preparation of ingredients to use in cooking (chopping and peeling vegetables, cutting meat, etc.)
• Cook food in accordance with the menu, ensuring creative and clean presentation for service
• Control food costs by astute portion control, wastage control, and regular kitchen stocktaking
• Check the quality of ingredients and monitor stock levels to notify the Sous Chef when there are shortages that need ordering
• Check and monitor the required cooking equipment/utensils to ensure ongoing maintenance and cleaning are maintained for reliable use
• Ensure all food and other items are stored properly
• Ensure compliance with all health and safety regulations within the kitchen area, ensuring areas within your remit are kept sanitized and appropriately organised
• Adhere to kitchen policies and procedures ensuring all staff are trained and compliant, and providing input for improvement/enhancements as necessary 
• Support the Head Chef/Sous Chef with the recruitment of appropriately skilled staff and support their ongoing development and training
• Manage more junior staff including Commis and Apprentices for their area
• Any additional duties within your capability as directed by the Head Chef

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

• Proven work experience as a Chef de Partie of a similar size and quality venue
• Understanding of various cooking methods, ingredients, equipment, and procedures
• Experience in using cutting tools, cookware, and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc.) with a specialization in one or more areas of the kitchen
• Ability to work in a team and follow direction
• Familiarity with sanitation and safety regulations

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

• 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.
• This role is paying up between $70,000 and $75,000 plus Super, negotiable based on experience 

To learn more about this role, submit your application.

Brisbane, QLD, 4000