Job Title

About the Company Landmark Cuisine Chermside Pty Ltd (ABN: 81 615 807 559) is a well-established Chinese restaurant located in the heart of Westfield Chermside, Brisbane. We specialise in authentic Cantonese cuisine, traditional dim sum, roast meats (Siu Mei), and full-service Yum Cha, serving both local and visiting customers in one of Brisbanes busiest dining hubs. Position Responsibilities Design, cost, and manage menus for Cantonese cuisine, including seasonal specials. Oversee ingredient sourcing, procurement, and stock rotation to maximize freshness and minimize waste. Monitor kitchen operations, ensuring efficient workflow during peak periods. Prepare and cook a wide range of Cantonese dishes: wok stir-fries, soups, congee, seafood, roast meats (Siu Mei). Master and apply authentic techniques: steaming, roasting, stir-frying, braising, baking, and deep-frying. Marinate, portion, and prep ingredients according to standardized recipes and quality benchmarks. Ensure all dishes meet portion control, presentation, and taste standards. Strictly enforce food safety standards, hygiene regulations, and kitchen equipment maintenance (woks, steamers, ovens, etc.). Maintain accurate daily preparation lists and inventory checks. Supervise, mentor, and evaluate sous chefs, pastry chefs, and kitchen assistants. Train staff in Cantonese culinary techniques, safety protocols, and efficiency improvements. Develop new and seasonal dishes to enhance customer engagement. Required Qualifications and Experience Minimum one year of experience as a chef specialising in Cantonese cuisine. Certificate IV in Commercial Cookery/Kitchen Management or equivalent qualification. Required Skills and Attributes Expertise in Cantonese culinary techniques including wok cooking, steaming, roasting, braising, baking, and sauce preparation. Strong skills in food preparation, portion control, and ingredient handling. Ability to work efficiently in a fast-paced, multicultural kitchen environment. Excellent organisational and time management abilities, particularly during high-pressure service. High sense of responsibility and passion for maintaining culinary excellence. Strong leadership and coordination skills to lead both the kitchen and dim sum teams.