Chef

HOWEN GROUP PTY LTD; Melbourne; On-site; AUD 68,000 - 92,000; Full time

Benefits offered by this job

11.5% Super

Full-time 38h/week

Docklands location

Job summary

Dokutoku, a modern Japanese restaurant in Docklands, is seeking an experienced Chef to lead a station during lunch and dinner services. You will prepare authentic Sukiyaki, Gyukatsu, and Teishoku, ensuring high-quality, on-time service for up to 80 guests per service.

We require a Certificate III/IV in Commercial Cookery and at least 2 years of full-time kitchen experience with Japanese cuisine. Rotating rosters, weekends, and split shifts are part of this role at our busy Docklands location.

Qualifications

• Proven experience in Japanese cuisine (hot pot, teppanyaki, or fry station).
• Available for rotating roster including weekends and split shifts.
• Australian citizen, permanent resident, or valid visa with full working rights.

Responsibilities

• Prepare Sukiyaki ingredients and portion vegetables, tofu, mushrooms, and noodles.
• Make Gyukatsu: crumb and deep-fry wagyu cutlets to medium-rare.
• Produce Teishoku: grill unagi, curry, and tofu preparations.
• Make dashi broth and dipping sauces from scratch daily.
• Run a station during lunch and dinner services.
• Inspect wagyu quality and maintain temperature logs.
• Train junior kitchen staff on cutting techniques.
• Maintain HACCP hygiene and sanitation standards.
• Cook to order for up to 50-80 customers per service.
• Coordinate with front-of-house for dietary modifications.
• Rotate perishable items using FIFO and minimise waste.

Skills

Japanese cuisine

Team leadership

Food safety HACCP

Education

Certificate III or IV in Commercial Cookery

Job description

Dokutoku is a modern Japanese restaurant in Docklands, specialising in Sukiyaki (Japanese hot pot with M6-M9 wagyu), Gyukatsu (fried wagyu cutlet), and Teishoku (traditional set meals). We use homemade Japanese recipes and premium Australian meats.

About Us

Dokutoku is a modern Japanese restaurant in Docklands, specialising in Sukiyaki (Japanese hot pot with M6-M9 wagyu), Gyukatsu (fried wagyu cutlet), and Teishoku (traditional set meals). We use homemade Japanese recipes and premium Australian meats.

The Role

We are seeking an experienced Chef to join our kitchen team. You will run a section during lunch and dinner services, preparing authentic Japanese dishes to our exact standards.

Key Duties

• Prepare Sukiyaki ingredients: slice wagyu (M6-M9) to 3mm, portion vegetables, tofu, mushrooms, and noodles
• Make Gyukatsu: crumb and deep-fry wagyu cutlets to medium-rare
• Produce Teishoku: grill unagi, prepare tonkatsu curry, and cook soy garlic tofu
• Make dashi broth and dipping sauces (ponzu, goma dare, warishita) from scratch daily
• Run a station during lunch (11:30am–3:30pm) and dinner (5:00pm–9:30/10:00pm) services
• Inspect wagyu quality and maintain food temperature logs
• Train junior kitchen staff on Japanese cutting techniques
• Maintain HACCP hygiene and sanitation standards
• Cook to order for up to 50-80 customers per service.
• Monitor and record food temperatures (hot holding above 60°C, cold below 5°C).
• Coordinate with front-of-house for dietary modifications (gluten-free, vegetarian sukiyaki).
• Rotate perishable items using FIFO (first-in-first-out) method.
• Minimise waste by repurposing vegetable trimmings for stock.

Essential Requirements

• Certificate III or IV in Commercial Cookery (or equivalent)
• Minimum 2 years full-time commercial kitchen experience
• Proven experience in Japanese cuisine (hot pot, teppanyaki, or fry station)
• Available for rotating roster including weekends and split shifts
• Australian Citizen, Permanent Resident, or valid visa with full working rights

Desirable

• Experience with M6-M9 wagyu beef
• Basic Japanese kitchen terminology

What We Offer

• $80,000 per year + 11.5% Super
• Full-time hours (38 hours per week)
• Busy Docklands location