Chef Salary: $75,000 – $85,000 / year superannuation Full Time Position, Permanent Address: 100 Miller Street, North Sydney, NSW, 2000 About the Business Miji Izakaya, a haven of Japanese culinary tradition, celebrates the art of fresh seafood and authentic izakaya dining. Each dish, from delicate sashimi to perfectly grilled seafood, reflects our devotion to quality, precision, and the rich flavours of Japan. Step into Miji, where timeless Japanese techniques meet a vibrant, welcoming atmosphere. Every bite tells a story of craftsmanship and passion, inviting you to savour an unforgettable journey through the heart of Japan’s izakaya culture. About the Role The main duties and responsibilities of a ‘Chef’ at Miji include the following: · Plan, prepare and execute high-quality dishes in accordance with the restaurant’s concept, menu and standards · Develop, test and update menus, including seasonal specials, while ensuring consistency in taste and presentation · Oversee daily kitchen operations, including food preparation, cooking, plating and service timing · Ensure all food is prepared in compliance with hygiene, health and safety regulations · Manage kitchen staff, including scheduling, task allocation, training and performance supervision · Monitor food quality, portion control, and presentation to maintain high culinary standards · Manage inventory, including ordering supplies, controlling stock levels and minimizing food waste · Work closely with management to control food costs, pricing, and budgeting · Maintain cleanliness and organisation of the kitchen, equipment, and work areas · Collaborate with management to support special events, promotions and new menu launches Qualification, Skills and Experience · Possesses formal culinary training or relevant professional qualifications · Has 5-10 years of solid working experience as a Chef · Strong knowledge of food preparation techniques, kitchen operations, and menu development · Experience in leading and training kitchen staff in a fast-paced environment · Able to work well under pressure and maintain consistency during peak service hours · Knowledgeable in food safety, hygiene standards, and kitchen best practices · Creative, detail-oriented, and passionate about delivering high-quality food and dining experience
