Chef

OKAMI NSW SUTHERLAND PTY LTD; Sutherland Shire Council; On-site; AUD 78,000 - 85,000; Full time

Job summary

OKAMI NSW SUTHERLAND PTY LTD in Sutherland NSW is seeking an experienced Chef to lead our kitchen in delivering authentic Japanese cuisine with excellence. You will oversee food preparation, quality control, and staff supervision, ensuring dishes meet high standards of taste, presentation, and safety.

You will manage inventory and food costs, coordinate supplies, and work with management to develop seasonal menus aligned with our brand.

Qualifications

• At least 1 year of experience as a Chef.
• Cert IV or higher in cookery.
• Experience in Japanese cuisine preferred.

Responsibilities

• Assist in managing general kitchen operations during peak service times.
• Cook and present menu items with consistent quality and presentation.
• Prepare and season ingredients for various dishes.
• Follow recipes and portion controls, accommodating customer requirements where needed.
• Monitor cooking and refrigeration temperatures to maintain quality and safety.
• Support Head Chef in planning menu updates and seasonal dishes.
• Check daily preparation lists to ensure adequate ingredients for service.
• Manage stock, procurement, and budget to meet targets while minimising waste.
• Ensure adherence to safety, hygiene and food quality regulations.
• Train and supervise kitchen staff and enforce proper procedures.

Skills

Japanese cuisine

Cooking techniques

Leadership

Team management

Communication

Education

Cert IV or above in cookery

Job description

OKAMI NSW SUTHERLAND PTY LTD – Sutherland NSW

Job Type: Permanent position | Full time position

Job Description

Chef Okami Sutherland Sutherland NSW 2232 Job Type: Full time Salary range: $78,000-85,000 At OKAMI Japanese Restaurant, we offer an extensive array of traditional Japanese cuisine. Our guests enjoy a diverse menu that includes everything from sushi and sashimi to tempura and teriyaki, all made with high-quality ingredients.

Our commitment to culinary excellence provides a delightful journey through Japanese gastronomy. We are currently seeking an experienced Chef to join our team. You will be dedicated to culinary arts and eager to contribute to an extraordinary dining experience.

You will assist in managing the overall operation of the kitchen, including food preparation, quality control, and kitchen staff supervision. You will ensure that all dishes are prepared to the highest standards of taste, presentation, and consistency while maintaining strict hygiene and safety standards. In addition, you will manage inventory, control food costs, coordinate food supplies, and work closely with management to create seasonal menus that reflect our brand’s vision.

Roles and Responsibilities

• Assisting in managing general kitchen operations and providing support during peak service times.
• Cooking and presenting menu items by applying different cooking techniques, while ensuring consistency in quality and presentation.
• Preparing and seasoning a range of ingredients for various dishes.
• Following recipes and portion controls, and adjusting to customers’ requirements where necessary.
• Monitoring the temperatures of cooking and refrigeration, and ensuring the highest standards of food quality and presentation
• Assisting the Head Chef in planning menu updates and developing special dishes in accordance with Head Office standards.
• Checking the daily preparation list at the start of each shift to ensure ingredients and products are sufficient for service.
• Managing stock, food procurement, and monitoring budget to meet operational targets, while minimising waste.
• Ensuring adherence to safety, hygiene, and food quality regulations and standard.
• Training and supervising kitchen staff, and ensuring proper kitchen procedures are followed.

Required Qualification and Experience

• At least 1 years’ experience as a Chef
• Cert IV or above in cookery

Required Knowledge and Skills

• Proven experience in Japanese cuisine, with deep understanding of traditional and contemporary styles.
• Excellent proficiency in cutting, preparation, and cooking techniques, ensuring consistency and precision.
• Strong leadership and team management abilities to motivate and guide kitchen staff effectively.
• Proactive, energetic, and passionate about delivering exceptional culinary experiences in the hospitality industry.
• Outstanding communication and interpersonal skills, with the ability to collaborate across all levels of the team.