Job description

ABOUT US

Ichi Katsu is a dedicated Tonkatsu specialist in Glen Waverley which offers an authentic Japanese dining experience. Our dishes include a range of Japanese recipes generally focusing on sushi, curry, and seafood, and are each prepared individually and to-order by our team of exceptional chefs.

JOB SUMMARY

We are seeking a qualified Chef to join our team. The Chef will be responsible for the daily operation of the kitchen and provide professional leadership and direction to kitchen staff, cooks, and other staff members to the extent required. The Chef is primarily responsible for setting menus, preparing recipes and general management of the kitchen according to the directives and guidance of the Head Chef. The Chef is required to have a strong understanding of maintenance practices to ensure that the kitchen remains orderly and sanitary and to ensure that the kitchen is always stocked with fresh ingredients.

QUALIFICATIONS

In order to apply for this role, you must have the following qualifications, knowledge, skills and experience:

• · Diploma in Hospitality Management, Cert IV in Commercial Cookery;
• · at least two years’ experience;
• · excellent communication, interpersonal and rapport-building skills;
• · sound knowledge of Japanese food and beverages including preparation methods;
• · sound knowledge of the restaurant industry; and
• · team-oriented attitude, with a proven track record of leadership and training.

Job Type: Full-time
Pay: $77,000.00 – $82,000.00 per year

Work Authorisation:

• Australia (Preferred)

Work Location: In person
Application Deadline: 11/09/2025
Expected Start Date: 14/08/202

RESPONSIBILITIES

• · direct waitstaff and kitchen staff as to specials and substitutions in line with stock and available ingredients;
• · preparing the daily production list and assisting with monthly menu design;
• · preparing, cleaning, marinating and cooking food including preparation of a range of seafoods, poultry, and red meats, including all parts of the preparation process;
• · managing inventory and maintaining supply relationships as directed by the Head Chef;
• · maintaining storage areas including fridges and cool areas, including ensuring proper recording of temperature of various fresh ingredients and continual awareness of use-by dates;
• · suggesting changes and improvements to the kitchen to the Head Chef and Management;
• · supporting the Head Chef and Management with budget setting and cost control;
• · continually maintaining quality of dishes by monitoring output of kitchen staff;
• · training Cooks and junior Chefs in various procedures, assisting in recruitment of new kitchen staff where necessary;
• · managing customer satisfaction and dietary requirements;
• · enforcing compliance with food safety, hygiene, HACCP and workplace health and safety legislation and regulations; and
• · performing any other responsibilities as requested by the Head Chef / Restaurant Manager.

In order to apply for this role, you must have the following qualifications, knowledge, skills and experience:

• · Diploma in Hospitality Management, Cert IV in Commercial Cookery;
• · at least two years’ experience;
• · excellent communication, interpersonal and rapport-building skills;
• · sound knowledge of Japanese food and beverages including preparation methods;
• · sound knowledge of the restaurant industry; and
• · team-oriented attitude, with a proven track record of leadership and training