Permanent Cook / Sushi Maker

Mr Marco Sushi Inu
Deeragun, QLD
A$25.65 p/h
Hospitality & Tourism → Chefs/Cooks
Full-time
On-site

Posted 29 days ago


At Mr Marco Sushi Inu we serve modern Japanese, and have made a reputation for our fast friendly service, fresh sushi, value for money meals and authentic Tokyo-style ramen, since opening our first store in Deeragun, 2021. We now have two locations: Deeragun + Garbutt, and have the below position available for immediate start in our Deeragun store:

COOK / SUSHI MAKER

  • Previous experience working in Asian cuisine restaurant or takeaway store
  • Availability to work various rostered hours, between 7am - 9pm
  • High standards of food handling & preparation
  • Attention to detail with consistent, excellent standard of food presentation
  • Able to work efficiently to complete workload within time frames provided
  • Friendly, happy & teachable personality who is reliable and willing to play their part in a small team environment
  • Great customer service skills and willing to assist in other departments during staff breaks / busy periods (serving + making orders)
  • Excellent personal presentation & well-groomed appearance

Position is available for Permanent Full time (38 hours) or Permanent Part time (33hours)

Recruitment timeline:

  • Screening / trailing applicants: immediately
  • Onboarding / training: 14-28 February 2025

Rates of pay are according to the Fast Food Industry Award Pay Guide 2024: Position is adult Level 1.

If you think you have what it takes and would like to be considered for this position, please apply via Seek or through our website (www.mrmarcosushi.com.au) ensuring your application states your available hours and when you can start.

We look forward to hearing from you soon!


About Mr Marco Sushi Inu

Deeragun, QLD, Australia

This company does not have any further information provided at this time. We encourage you to research the company by searching for them to learn more about the company or role in question before applying.

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