Key Duties and Responsibilities:

Prepare and cook a range of Japanese dishes, including sushi, sashimi, and hot items.

Plan and develop menus, considering customer preferences, seasonality, cost, and profitability.

Ensure strict adherence to food safety and hygiene standards, including safe storage, handling, and cross-contamination prevention.

Monitor kitchen operations for consistency in quality, presentation, and portion control.

Manage inventory and order supplies to maintain stock levels.

Mentor and train kitchen staff, providing guidance and feedback.

Create dishes that address dietary restrictions and special requests.

Modernize kitchen processes to improve efficiency and reduce wait times.

Qualifications and Skills:

Hold a Certificate IV in Kitchen Management or Commercial Cookery.

Have at least 2 years of full-time experience (or equivalent) in a similar chef role.

Demonstrate strong knowledge of Japanese culinary techniques (preferred).

Exhibit excellent time management, communication, and leadership skills.

What We Offer:

Competitive salary package

Staff meals provided

Opportunities for career progression

Supportive and collaborative team environment

Prime location in the heart of Sydney CBD

How to Apply:
Email your CV to: [email protected]

Only shortlisted candidates will be contacted.