FULL TIME CHEF

RESTAURANT MINIMA PTY LTD T/A Minima Restaurant

Location: Unit 3, 29 Bentham St Yarralumla 2600 ACT

ABN: 64 674 220 510

https://www.eatminima.com.au

FULL TIME CHEF

SALARY $78,000 - $80,000 a year plus superannuation

SUMMARY

Join the Team at Mínima – A New Chapter in Culinary Innovation

Opened in July 2024 by acclaimed restaurateurs Benn and Mork Ratanakosol, Mínima is a celebration of third culture cuisine—where Chinese and Southeast Asian flavours meet contemporary Australian dining. Located in the brothers’ childhood suburb of Yarralumla, Mínima offers a unique, creative, and inclusive culinary experience that honours Asia’s global influence.

We’re looking for passionate hospitality professionals to join us in delivering exceptional service in a beautifully designed space that values innovation, culture, and warmth.

RESPONSIBILITIES:

• Design and develop seasonal menus tailored to modern Southeast Asian and Chinese cuisines.

• Prepare and cook dishes in a fine dining environment using advanced culinary techniques.

• Estimate food and labour costs, and manage food supply ordering and vendor coordination.

• Monitor the quality and presentation of dishes throughout preparation and service.

• Collaborate with management, kitchen, and front-of-house staff to ensure smooth operations.

• Demonstrate cooking techniques and provide guidance to junior kitchen team members.

• Maintain strict adherence to food hygiene, HACCP, and safety regulations.

• Participate in staff recruitment, onboarding, and on-the-job training of kitchen employees.

• Oversee food preservation methods including freezing, storage, and stock rotation.

• Contribute to creative dish development and adapt recipes based on seasonal ingredients and customer feedback.

• Manage section-specific preparation for high-volume services.

• Ensure efficient workflow and time management across all kitchen operations.

REQUIRED SKILLS:

• Certificate III or IV in Commercial Cookery or Kitchen Management (or equivalent).

• Hands-on experience in a commercial kitchen, including experience in fine dining or high-volume restaurant settings.

• Strong experience in Southeast Asian and/or modern Asian cuisine, with exposure to Chinese, Thai, Malaysian, or Japanese cooking styles.

• Proven ability to develop seasonal menus, incorporating creative and authentic flavour profiles with modern presentation.

• Skilled in preparing and cooking a variety of dishes with consistency, speed, and attention to detail.

• Sound knowledge of food safety, kitchen hygiene, and HACCP procedures.

• Experience in supervising or mentoring junior kitchen staff in daily kitchen operations.

• Proficiency in stock rotation, inventory management, and basic cost control practices.

• Ability to work collaboratively in a fast-paced team environment and communicate effectively with both kitchen and service staff.

• Demonstrated passion for culinary innovation and a commitment to continuous learning.

• Communicate effectively in English with team members and suppliers to support smooth kitchen coordination.

Applications open on 23 July 2025 and close on 22 August 2025.

Please send your CV to . Please include the job role title in your email.