Position: Sous Chefs (2 positions)

About Us:
NOI Vietnamese Eatery is a licensed fine dining restaurant in Fullarton, SA, specialising in authentic and modern Vietnamese cuisine. We are renowned for delivering high-quality, flavour-driven dishes that showcase the vibrant tastes of Vietnam and Southeast Asia. With a loyal customer base and a reputation for consistency, NOI has become a dining destination for locals and visitors alike.

NOI Vietnamese Eatery is a part of a group of venues and is aligned with ONG Vietnamese Kitchen. At all of our venues every interaction matters, and every customer is treated with warmth and sincerity. We are expanding the portfolio of owned and managed hospitality ventures to feature a range of venues around South Australia.

We offer competitive employment terms and ongoing support from an inclusive and welcoming team, embracing our company values that are built from family values. As we continue our journey, driven by our love for food and our dedication to service, we invite you to be a part of our story.

About the Roles:

Reporting to the owners and supporting team members, you will assist with the development and implementation of venue activities to support NOI Vietnamese Eatery and its projects. Success in this role would ensure optimal customer satisfaction and profitability, whilst maximising the return for the venue.

We are seeking two talented Sous Chefs to join our professional kitchen team:

1. Sous Chef (Wok & Hot Dishes Focus):

Take the lead in wok cooking, stir-fry and hot dish preparation, ensuring consistent execution of core menu items.

Support the Head Chef in daily kitchen operations, including prep, service, and quality control.

Maintain stock, ordering, and inventory for the hot kitchen section.

Train and supervise junior staff, maintaining high standards of presentation, hygiene and food safety.

2. Sous Chef (Patisserie & Desserts Focus):

Collaborate with the Head Chef and kitchen team to design an extensive dessert menu for regular service and special events.

Develop innovative desserts with Southeast Asian flavours to complement the savoury menu.

Create recipes and procedures so new dessert items can be consistently prepared by other chefs.

Train junior chefs in dessert preparation and presentation, ensuring quality and consistency.

In addition to patisserie duties, support overall kitchen operations, ordering, stock control, and carry out other duties as directed by the Head Chef.

Requirements:

Minimum 2 years’ experience as a chef, with relevant Vietnamese/Southeast Asian cuisine essential.

Strong wok and stir-fry cookery (for hot kitchen role) and/or demonstrated patisserie and dessert creation skills (for pastry-focused role).

Solid knowledge of flavour balance, herbs, condiments, and cooking techniques specific to Southeast Asian cuisine.

Strong leadership, teamwork and communication skills.

Have a passion for the industry and for activations while being self-motivated, driven and energised in a fast-paced environment.

High attention to detail with consistent plating and presentation.

Knowledge of food safety and hygiene standards.

How to Apply:
Please email your CV and a short cover note outlining your relevant experience to [email protected]. Shortlisted applicants will be contacted for an interview and trial.