Cook (Ethnic Cuisine)
- Prepare authentic Chinese regional noodle, rice and street-food dishes using traditional recipes and cooking techniques.
- Manage broth, noodle and wok stations, maintain food-quality records, and inspect plating and portions.
- Maintain kitchen hygiene, food safety and allergen controls, care for equipment, and support junior staff.
Job description
Position: Cook (ethnic cuisine)
Type: Full-timeSalary: AUD 72,000/year
Employer: ZI & YI MANAGEMENT PTY LTD/ Li’s Rice Noodle Bar
Location: 100 Wright St, Adelaide SA 5000
About us:
Li’s Rice Noodle Bar, operated by ZI & YI MANAGEMENT PTY LTD, serves authentic Chinese rice noodles and street-food favourites. Our menu features Yunnan-style broths, Sichuan spicy dishes, and classic noodles from across China. We use fresh ingredients and traditional recipes to bring bold, honest flavours to every bowl. Our goal is simple: good food, warm service, and a taste of home.
Position Available
ZI & YI MANAGEMENT PTY LTD (Li's Rice Noodle Bar) is seeking FULL-TIME Cooks (Ethnic Cuisine) to join our kitchen team. You will be responsible for preparing authentic Chinese noodle and rice dishes using traditional recipes, managing food prep, maintaining kitchen cleanliness and food safety standards, and supporting junior staff. The ideal candidate has experience in Chinese regional cooking, works well in a fast-paced environment, and takes pride in delivering quality, flavour-packed dishes every time.
Responsibilities:
1. Specialty Broth & Noodle Station Setup – Prepare and calibrate equipment for 12-hour-simmered bone broths, tomato/mushroom/pickled-cabbage soup bases, and house-made rice noodles & wheat noodles; load fresh ingredients daily for signature dishes like Golden Spicy Sour Beef Noodles and Braised Beef Brisket Noodle.
2. Authentic Recipe Execution & Record-Keeping – Maintain precise logs for regional techniques (e.g., red-oil rendering for Chongqing noodles, fermented-pickle brining for sour soups, and hand-pulled noodle textures); track ingredient ratios for house specialties like Szechuan Sausage, Crispy Pork Cartilage, and Steamed Spicy Beef.
3. Real-Time Wok & Soup Mastery – Monitor and adjust wok-frying for dry-tossed noodles, low-temperature simmering for organ meats (lamb tripe, duck blood), and flash-frying for chicken schnitzel/pork burgers; fine-tune spice levels, oil temperature, and noodle doneness to match authentic regional profiles.
4. Plating & Quality Inspection – Inspect every order – from Rice Noodle Bowls with half soy egg & bok choy to cold appetizers (Sichuan Sausage, Spicy Beef Shank) and street sides (Chinese Pork Burger, Fried Chicken Wings) – ensuring traditional garnishing, portion accuracy, and visual appeal that honors each dish's origin.
5. Kitchen Hygiene & Equipment Stewardship – Perform daily deep-cleaning of broth kettles, noodle boilers, griddle surfaces, and fryers; follow strict HACCP protocols for handling raw proteins (pork trotters, beef slices, chicken giblets, shrimp) and maintain allergen-separation procedures for toppings like Soy Egg, Pan-fried Egg, and Bok Choy.
Requirements:
Have at least a relevant AQF Certificate III qualification or equivalent, plus at least 1 year of relevant work experience; or at least 3 years of relevant work experience.
What we offer:
1. Competitive Salary: $72,000 per year package.
2. Supportive Team: Be part of a friendly and collaborative work environment.
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