Hatori Karaage is based on Japanese tradition with Japanese-fusion styled food and beverages. We aims to provide a comfortable and friendly atmosphere with the best quality food in every dish we serve. As we serve, we bring nourishment and happiness to our customers in body and soul. That is why we are here. We are now one of the State's fastest-growing. Our quality restaurants have been applauded by the mainstream news media and a lot of customers' social media...

We are looking for a Chef who will have to plan, organise and direct the preparation and cooking of our Japanese-fusion styled cuisine for our dining. The Chef plays a critical role in the kitchen as his/her role extends beyond managing other cooks or staff to also planning the menus, ensuring that presentation is on point and even developing new, creative recipes. The candidate is also expected to have attained good management skills and ambition and willingness to train kitchen staff.

The Main duties of the role include:

* Plan, collect, estimate food and commodities for menus

* Prioritize menus, recipes, and task sheets

* Monitoring quality of dishes at all stages of preparation and presentation

* Prepare and use specialized kitchen equipment for use

* Plan and organize logical work sequences within time restraints

* Communicate with other staff members of the kitchen team and food service staff

* Work cooperatively with other members of the kitchen team

* Maintain product, service, and market knowledge

* May select and train staff

* Demonstrate a high standard of personal hygiene

* Ensures high standards of sanitation and cleanliness are maintained throughout the kitchen

* Skills in a wide range of cookery methods to produce a range of menu items

* Plan and sequence the timing of food and preparation of tasks

* Develop and test new recipes for enterprise menus

* Plan, prepare, display, service, and clear a buffet

* Deal with problems such as shortage of food items, mistakes, and problems with food

* Give clear instructions to kitchen staff (within the area of responsibility)

* Minimise food spoilage

Responsibilities include:

* Report problems and incidents to the relevant person and/or staff

* Ensure equipment is correctly cleaned, stored and waste is handled according to health and safety regulations

* Evaluate food products to ensure quality standards are consistently attained

* Knowledge of supplies, equipment and services, ordering and inventory control

* Receive and store stock to enterprise standards and maintain an efficient store

* Prepare food for different service periods and meet special dietary requests.

Qualifications:

Candidates must possess Diploma level in the relevant field or at least 3 years of relevant work experience as a chef in a formal restaurant setting

Job Types: Permanent, Full-time

Schedule:

8 hour shift

Experience:

Kitchen: 3 years (Preferred)

Work Authorisation:

Australia (Preferred)