About Us:

T Mood Rundle Mall, a vibrant and modern restaurant located in the heart of Rundle Mall! We take pride in offering our customers a delightful dining experience with high-quality

food, exceptional service, and a warm, welcoming atmosphere.

Position Overview:

As a Chef, you will be involved in our day-to-day kitchen operations, using your culinary expertise and exceptional skills in catering to drive the success of our dynamic team.

Role Responsibilities:

1. Food preparation and cooking: Prepare and cook key dishes, ensuring they meet the highest culinary standards. Maintain consistency in taste, quality, and presentation, while closely monitoring the quality of dishes at every stage of the process.

2. Kitchen management:

• Supervise the work of kitchen staff, lead and coordinate a diverse team of staff, and ensure efficient collaboration among personnel in various positions.
• Train and guide the kitchen staff to improve employees' cooking skills and work efficiency.
• Develop and implement food safety and hygiene standards to ensure a clean kitchen environment.

3. Ingredients ordering and management: Keep accurate records of ingredient inventory levels and order food supplies as needed.

4. Menu planning: Participate in menu development under the arrangement of the director, contributing to innovation and customer satisfaction.

5. Cost Control: Conduct regular stock takes, minimise wastage, and ensure accurate food cost management. Monitor and manage labour costs, adhering to set budgets while maintaining operational efficiency.

6. Communication and Coordination: Maintain effective communication with management, kitchen, and wait staff to address food preparation issues, accommodate dietary needs, and fulfill specific customer requests.

7. Culinary Techniques: Demonstrate cooking techniques and provide guidance on food preparation, cooking, freezing, and preservation methods to main high culinary standards.

Requirements:

• Qualification: Certificate IV in Commercial Cookery, and a Diploma in Hospitality Management or above. Equivalent overseas qualifications are also acceptable.
• Experience: A minimum of 1 year of experience as a chef within a restaurant setting. Preference for candidates with experience in Japanese, Korean, or Chinese cuisine.
• Strong knowledge of Japanese cuisine and culinary techniques.
• Ability to independently prepare and manage a wide range of ingredients.
• Proficiency in restaurant order management software.
• Strong leadership, communication, and customer service skills.
• Attention to detail, honesty, reliability, responsibility and pursuit of excellence.
• Ability to multitask and work in a fast paced environment.
• Language Skills: Fluency in Japanese or Chinese is highly advantageous.
• Flexibility for working on weekends, public holidays and extra hours.