Chef

Shyun (Carnegie); Melbourne; On-site; AUD 80,000 - 85,000; Full time

Job summary

Shyun (Carnegie) in Melbourne is seeking an experienced full-time Chef to join its kitchen team, preparing a range of Japanese dishes with a focus on seasonal ingredients and presentation. You will work closely with staff to ensure food quality, safety and consistency during busy service, with opportunities to contribute to menu planning and specials.

The role requires AQF Certificate III or IV in Commercial Cookery, solid restaurant experience, and knowledge of Japanese cuisine; evenings,

Qualifications

• AQF Certificate III or IV in Commercial Cookery or equivalent qualification.
• Experience as a Chef in a commercial restaurant kitchen.
• Knowledge of Japanese cuisine and techniques.
• Ability to follow recipes and maintain food quality.

Responsibilities

• Prepare and cook a range of Japanese dishes according to established recipes and presentation standards.
• Prepare ingredients, stocks, sauces, marinades, garnishes and other components for service.
• Handle seafood, meat and vegetables with proper food safety and storage practices.
• Monitor cooking times, temperatures and presentation to ensure quality.
• Assist with menu planning, daily specials and seasonal updates with kitchen management.
• Monitor inventory, assist with ordering, rotate stock and minimise waste.
• Coordinate food preparation and service with kitchen staff to meet demand.
• Maintain clean workstations and equipment in line with hygiene requirements.

Skills

Time management

Teamwork

Organisation

Education

AQF Certificate III or IV in Commercial Cookery

Job description

About Us

Shyun is a Japanese restaurant in Carnegie, Melbourne, with a focus on seasonal ingredients, traditional Japanese flavours and carefully prepared dishes. Our menu features a variety of Japanese cuisine, including sushi, sashimi and cooked dishes. We are seeking an experienced and motivated full-time Chef to join our kitchen team.

About the Role

As a Chef, you will be responsible for preparing and cooking dishes across the restaurant's menu while maintaining consistent standards of food quality, presentation and food safety. You will work closely with the kitchen team to ensure smooth and efficient service during busy trading periods.

Key Responsibilities

• Prepare and cook a range of Japanese dishes in accordance with established recipes, portion sizes and presentation standards.
• Prepare ingredients, stocks, sauces, marinades, garnishes and other components required for daily service.
• Handle and prepare seafood, meat, vegetables and other ingredients using appropriate food safety and storage practices.
• Monitor cooking methods, temperatures, timing and presentation to ensure consistent food quality.
• Assist with menu planning, daily specials and seasonal menu updates in consultation with kitchen management.
• Monitor inventory, assist with ordering, rotate stock and minimise food wastage.
• Coordinate food preparation and service with other kitchen staff to meet customer demand.
• Maintain clean workstations, equipment and food preparation areas in accordance with hygiene requirements.
• Follow food safety procedures and workplace health and safety requirements.

Skills and Experience

• AQF Certificate III or IV in Commercial Cookery, or an equivalent relevant qualification.
• Relevant experience working as a Chef in a commercial restaurant kitchen.
• Knowledge of Japanese cuisine and cooking techniques is highly regarded.
• Ability to prepare dishes consistently to recipe, quality and presentation standards.
• Sound understanding of food handling, hygiene and workplace safety.
• Good organisation, time management and teamwork skills.
• Availability to work a roster including evenings, weekends and public holidays as required.

What We Offer

• Full-time employment (38 hours per week) in a Japanese restaurant in Carnegie.
• Opportunity to work with seasonal ingredients and a varied Japanese menu.
• A collaborative kitchen environment.
• Salary of $80,000–$85,000 per annum, excluding superannuation, subject to confirmation and commensurate with skills and experience.