Chef

Iki Dining Group Management Pty Ltd; Sydney; On-site; AUD 75,000 - 80,000; Full time

Job summary

IKI Dining Group Management Pty Ltd in Sydney seeks a Chef to plan and oversee the preparation and cooking of Japanese cuisine across our venues. You will develop menus, estimate food and labour costs, order supplies, monitor dish quality, and ensure compliance with food hygiene and safety regulations.

The role requires strong culinary skills, organisational ability, and a passion for authentic, high-quality dishes using fresh, local ingredients.

Qualifications

• Formal qualification in hospitality or equivalent required or substitute with 3+ years of relevant experience.
• Strong knowledge of food safety regulations and kitchen hygiene standards.
• Ability to plan menus, manage costs and supervise kitchen staff.

Responsibilities

• Plan menus for Japanese cuisine including sushi, omakase, yakiniku, and yakitori.
• Estimate food and labour costs to maintain quality within budget.
• Order supplies from approved vendors to ensure fresh, high-quality ingredients.
• Monitor dish quality and portion control across all stages of prep and service.
• Discuss dietary requirements and timing with managers and kitchen staff.
• Demonstrate authentic Japanese cooking techniques to staff.
• Prepare and cook a range of Japanese dishes per established recipes.
• Enforce food hygiene and safety regulations and keep the kitchen clean.
• Assist in selecting and training kitchen staff; maintain high standards.
• Freeze and preserve foods to minimise waste and maintain freshness.

Skills

Menu planning

Food preparation

Food safety

Leadership / training

Communication

Education

AQF Associate Degree / Diploma

Job description

About Us

IKI Dining Group Management Pty Ltd is the operating arm of IKI Group Holdings, running different Japanese-focused dining venues across Sydney including IKI Sushi Train & Omakase, IKI Café, IKI Yakiniku and IKI Omakase spanning Potts Point, Ryde, World Square and St Leonards, supported by a dedicated Central Production Kitchen, which helps maintain high standards of quality, consistency and efficiency across all venues.

Position Overview:

The Chef will be responsible for planning and organising the preparation and cooking of food in the kitchen. This role involves planning menus, estimating food and labour costs, ordering food supplies, monitoring the quality of dishes at every stage of preparation and presentation, demonstrating cooking techniques to kitchen staff, and ensuring compliance with food hygiene and safety regulations. The ideal candidate will demonstrate strong culinary skills and organisational ability, along with a passion for creating high-quality Japanese dishes using fresh, locally sourced ingredients that reflect the business commitment to excellence, authenticity, and consistency.

Main Tasks and Responsibilities:

The Chef duties include, but are not limited to, the following:

• Plan menus for Japanese cuisine-inspired offerings, including sushi, omakase, yakiniku, and yakitori, considering seasonal availability of ingredients, dietary requirements, and customer preferences.
• Estimate food and labour costs for menu items and kitchen operations to ensure dishes are prepared within budget while maintaining quality and profitability.
• Order food supplies and ingredients from approved suppliers, ensuring consistent availability of fresh, high-quality produce, seafood, and meats.
• Monitor the quality of dishes at all stages of preparation and presentation, ensuring consistency in flavour, appearance, and portion control in line with established recipes and standards.
• Discuss food preparation issues with managers, dietitians, and kitchen and waiting staff, including dietary requirements, allergens, and service timing, to support smooth day-to-day operations.
• Demonstrate authentic Japanese cooking techniques and advise kitchen staff on correct cooking procedures, including preparation, grilling, and knife skills.
• Prepare and cook a range of Japanese dishes in accordance with established recipes and quality standards.
• Explain and enforce food hygiene and safety regulations, maintaining a clean, organised, and compliant kitchen environment in accordance with industry requirements.
• Assist in the selection of kitchen staff and train them in food preparation, cooking methods, and hygiene practices.
• Freeze and preserve foods using appropriate storage methods to minimise waste and maintain freshness.

Qualifications Required for This Role:

• AQF Associate Degree, Advanced Diploma or Diploma
• OR
• At least 3 years of relevant work experience may substitute for the formal qualifications.

Experience and Other Requirements:

• At least 1 year of relevant experience in a similar field.
• Excellent knowledge of food safety regulations and kitchen hygiene standards.
• Effective communication and interpersonal skills for collaboration with team members and management.

Salary: AUD $75,000 - $80,000 per annum plus superannuation