The Chef will be responsible for preparing a wide range of authentic and high-quality Japanese and Asian-style dishes, ensuring food standards, cost-effective operations, and superior customer satisfaction. The role contributes directly to menu innovation and kitchen leadership. Key Duties & Responsibilities The successful applicant will be responsible for the following duties, in line with the operational requirements of the restaurant, including but not limited to: 1. Plan, develop, and refine menus in consultation with management, including introducing new Japanese and Asian dishes.2. Prepare and cook a range of high-quality dishes to specification and presentation standards.3. Monitor food quality and presentation throughout preparation and service.4. Estimate food and labour costs and assist with menu pricing and cost control.5. Order, receive, and manage inventory of ingredients and supplies from approved suppliers.6. Train, mentor, and supervise kitchen staff to ensure efficient kitchen operations.7. Demonstrate proper cooking techniques and culinary procedures to kitchen team members.8. Discuss food preparation and operational issues with management and front-of-house staff.9. Enforce strict adherence to food safety, hygiene, and workplace health and safety standards.10. Maintain cleanliness, organisation, and compliance with company and legislative requirements.11. Adapt recipes and flavour profiles based on customer feedback and business needs.12. Ensure food is prepared and served in a timely manner that meets customer expectations. Essential Qualifications & Experience: • Certificate IV in Commercial Cookery and Diploma of Hospitality Management (or equivalent). Minimum 3 years of full-time, relevant professional experience as a Chef in hospitality or restaurant settings. • Mandarin or Japanese language skills are an advantage but not required.
