Position Available: Restaurant Chef (Permanent, Full-time)

Location: Adelaide SA 5000

Salary: $75 000- $80 000 plus super

About Us:

Mugen House is a vibrant Japanese all-you-can-eat restaurant dedicated to delivering authentic flavours with fresh, high-quality ingredients. We offer a diverse menu featuring traditional and modern Japanese dishes in a fast-paced, friendly, and dynamic dining environment.

Position Overview:

As a Chef in Mugen House, you will be responsible for preparing and presenting a wide range of authentic Japanese dishes in a high-volume, all-you-can-eat setting. You’ll lead our dynamic kitchen team to ensure consistency, quality, and efficiency while maintaining the highest standards of food safety and cleanliness.

Role Responsibilities:

· Prepare and cook a variety of Japanese dishes, including sushi, tempura, teppanyaki, and other menu items, in accordance with recipes and restaurant standards.

· Oversee quality of dishes from preparation to final plating, ensuring consistently high standards in taste and presentation.

· Contribute to menu development by integrating customer feedback and introducing innovative ideas.

· Manage kitchen inventory including food, ingredients, and supplies, estimating costs and quantities to ensure optimal stock levels, minimize waste, and support overall kitchen profitability.

· Assist in estimating labour costs and scheduling to ensure efficient staffing and cost-effective kitchen operations.

· Work closely with management to implement cost-control measures, resolve food-related issues, and ensure clear communication with both kitchen and front-of-house staff to maintain smooth operations.

· Demonstrate cooking techniques and provide guidance on cooking procedures to ensure and presentation methods to maintain consistency and efficiency.

· Conduct regular kitchen inspections and ensure proper food handling, storage, and disposal practices to ensure full compliance with local food safety regulations and industry hygiene standards.

· Select, train and supervise kitchen staff while providing hands-on guidance and mentoring to maintain high performance and food preparation standards.

· Ensure proper storage and preservation of food items to maintain freshness, prevent spoilage, and keep all stock in optimal condition.

Requirements:

· Certificate IV in Commercial Cookery is preferred

· Minimum of 1 year working as a chef in a commercial kitchen environment

· Strong understanding of Japanese cuisine and culinary techniques

· Ability to perform effectively in a fast-paced, high-volume restaurant setting

· Proven ability to optimise kitchen operations and enhance order turnaround times while maintaining high standards of food quality and presentation

· Proficiency in using restaurant order management systems, including iPad ordering platforms

· Strong leadership, teamwork and communication skills

· Willingness to work flexible hours, including evenings, weekends, and public holidays

· Fluency in Japanese or Chinese is highly regarded

· Attention to detail, honesty, reliability, responsibility and pursuit of excellence