A chance to step into a versatile role where you get to hone your existing skills in butchery, wood-fire cooking, pastry and customer service
We are looking for a chef to fill a junior sous chef role and to work in a boundary-pushing business.
Who we are
We are a small restaurant business with a house of brands under our belt including Anchovy, Jeow and Ca Com. Our brands focus on showcasing the qualities of South East Asian cuisine (particularly the Indochinese region of Vietnam and Laos). As a business, our grill takes centre stage for both Laotian dinners and quality banh mi on Bridge Road in Richmond. Apart from the delicious food and beverages we offer, we focus on quite a few things in-house including butchery, pastry with a focus on South East Asian flavours, and wood-fire cooking. We take our products to big events such as the Grand Prix and the Australian Open; we make terrines and sausages in house; we have a wood-hearth in our shop and proteins are cooked over the wood-grill; our kitchen is an open kitchen which provides the opportunity to serve and converse with customers.
Who we are looking for
Do you or anyone you know match the following criteria? We would love for you to get in touch! You can send your resume to the email address at the bottom of this ad.
The following qualities would be looked upon favourably but not necessary
Send resumes to contact@jeow.net.au
