JB SUSHI PTY LTD is hiring a Full time Cook role in Forest Lake, QLD. Apply now to be part of our team. Job summary: Flexible hours available 2-3 years of relevant work experience required for this role Expected salary: $70,000 - $80,000 per year JB Sushi Pty Ltd trading as MistaBoo Sushi on Train - Forest Lake Job summary: Flexible hours available 2-3 years of relevant work experience required for this role Expected salary: $70,000 - $80,000 per year As a Cook in our team, you will be responsible for preparing a range of dishes across both cold and hot sections in a fast-paced, dine-in restaurant environment. Your responsibilities will include: Food Preparation & Cooking Prepare and cook a variety of dishes according to the restaurant’s menu including sushi rice, fresh fish, and sushi items (nigiri, rolls, sashimi) following proper handling and presentation standards Cook hot menu items including tempura, donburi, teriyaki, udon, grilled items, fried food, and soups Prepare various non-Japanese dishes (e.g. salads, pasta, grilled meats, sides) depending on menu needs Follow standardized recipes and portion sizes to ensure consistency and food quality. Ensure consistency and quality in all food items and plating Follow daily mise en place routines and maintain readiness for service Kitchen Operations Operate and maintain commercial kitchen equipment including grills, fryers, rice cookers, steamers, and knives Monitor food storage and labeling, and ensure correct stock rotation Maintain a clean, hygienic, and organised work environment in line with HACCP standards Participate in routine cleaning of kitchen, equipment, and utensils Inventory & Team Support Check and report stock levels and assist in receiving and storing deliveries Collaborate with other kitchen staff and FOH team to ensure smooth and timely service Assist in training junior kitchen team members when required Compliance Comply with all food safety, hygiene, and workplace health & safety standards Follow internal kitchen policies, allergen procedures, and waste minimisation protocols QUALIFICATIONS AND EXPERIENCE · A combination of practical experience and education · Degree preferred. Have a level of skill commensurate with an AQF Certificate IV in Commercial cookery · At least three years of relevant experience may substitute for the formal qualifications listed above · Japanese food /Korean food /Italian food/western chef experiences
