We, Sakura Kaiten Sushi II, are a busy Japanese restaurant based in Melbourne CBD. We serve a variety selection of Japanese sushi, sashimi and authentic Japanese dishes and serve a range of alcoholic and non-alcoholic beverages. We are now looking for an experienced Chef to join our team on a full-time basis.

Your responsibilities will include:

• Planning and reviewing menu items and contributing toward menu creation;
• Determining the serving size and use of different ingredients in accordance to budget and ingredient availability;
• Managing kitchen operations;
• Checking the quality of food prepared to ensure proper presentation before serving;
• Meeting with the management to discuss issues related to food preparation, food costing, customer feedback and so on;
• Directing and supervising the work of cooks and kitchen hands, include assigning tasks to them, monitoring their job performance;
• Providing training kitchen staff by demonstrating cook techniques and food preparation processes to kitchen staff;
• Participating and directing kitchen staffs in preparation of raw ingredients, preparing sauces and cooking stocks;
• Preparing a range of sushi and sashimi dishes;
• Cooking authentic Japanese style dishes as per customer orders;
• Ensuring compliance with food safety policies and procedures, including personal hygiene procedures;
• Food and labour cost control.

Skills and experience:

• Must have a Certificate IV in commercial cookery
• Must have minimum 3 years’ experience as a Japanese Chef
• Must have full-time availability
• Strong work ethic and a “can do” attitude
• Full Australian work rights

Salary:
$75,000 to $80,000 a year plus superannuation and annual leave.
Job Types: Full-time, Part-time
Pay: $75,000.00 – $80,000.00 per year

Benefits:

• Employee discount
• Free food

Ability to commute/relocate:

• Melbourne, VIC 3000: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Kitchen: 3 years (Preferred)

Work Authorisation:

• Australia (Required)

Work Location: In perso

• Planning and reviewing menu items and contributing toward menu creation;
• Determining the serving size and use of different ingredients in accordance to budget and ingredient availability;
• Managing kitchen operations;
• Checking the quality of food prepared to ensure proper presentation before serving;
• Meeting with the management to discuss issues related to food preparation, food costing, customer feedback and so on;
• Directing and supervising the work of cooks and kitchen hands, include assigning tasks to them, monitoring their job performance;
• Providing training kitchen staff by demonstrating cook techniques and food preparation processes to kitchen staff;
• Participating and directing kitchen staffs in preparation of raw ingredients, preparing sauces and cooking stocks;
• Preparing a range of sushi and sashimi dishes;
• Cooking authentic Japanese style dishes as per customer orders;
• Ensuring compliance with food safety policies and procedures, including personal hygiene procedures;
• Food and labour cost control