Demi Chef - Global/ Contemporary Fusion Cuisine

Elemental Kala Pty Ltd, Trading Name - Bombae- Spritz & Kitchen Key Responsibilities Prepare and cook dishes across a contemporary global and fusion-style menu, incorporating Asian and international influences. Prepare and cook a variety of meat, seafood, poultry and vegetable dishes using different cooking techniques. Work confidently across grill, larder, hot and cold sections and à la carte service. Experience in cooking seafood and proteins, including portioning, trimming, marinating, seasoning and cooking in contemporary style. Knowledge in preparation and use of sauces, dressings, marinades, spice blends, chutneys and other flavour components used in contemporary fusion dishes. Ability to complete daily mise en place, ensuring all ingredients are properly prepared, labelled, and stored in accordance with food safety standards. Maintain consistency in taste, portioning, plating and presentation. Knowledge in menu preparation on new contemporary fusion dishes based on the client requirements. Slicing, dicing and mixing ingredients and assisting head chef in setting up the work stations. Should have good understanding on Australian standards on food safety, hygiene, cleanliness and stock rotation. Experience in working in busy service environment and also maintain quality under pressure. Assist with stock management, including monitoring ingredient levels, checking deliveries, appropriate storage, stock rotation and FIFO procedures, and minimising food wastage. Communicate effectively with other kitchen team members and involve in training cooks and kitchen hands on the new menu items and the presentation styles and contribute to a positive and professional kitchen environment. Essential Requirements Certificate III/IV in Commercial Cookery or Higher equivalent qualification. Looking people between 2 years to 5 years of relevant professional commercial kitchen experience at Chef level or equivalent level. Demonstrated experience working with contemporary, fusion or globally influenced cuisine. Exposure to Indian and Asian flavour profiles, spices, sauces and cooking techniques. Ability to maintain food quality, consistency and presentation during busy services. Understanding of Australian food safety, hygiene, storage and stock rotation requirements. Ability to work collaboratively within a professional kitchen team. Availability to work flexible hours, including weekends and evenings, as required.