Cook

Tokyo Sushi; Central Coast Council; On-site; AUD 52,000 - 64,000; Full time

Job summary

Tokyo Sushi Woy Woy is seeking a skilled Cook with experience in Japanese cuisine to join our team in Woy Woy, NSW. Reporting to the Head Chef, you will prepare, season and cook food in accordance with our recipes, quality standards and presentation guidelines during busy service.

You will work closely with front-of-house staff to support efficient customer service, inspect ingredients for freshness and maintain a clean, well organised workstation.

Qualifications

• Minimum 1 year of experience as a Cook, preferably in Japanese cuisine.
• Relevant hospitality/commercial cookery qualification preferable.
• Knowledge of Japanese ingredients and cooking techniques, with a genuine passion for Japanese food.
• Ability to maintain a continual high standard of food quality and presentation.
• Certificate III in commercial cookery and Certificate IV in Kitchen Management

Responsibilities

• Prepare, season and cook a range of Japanese dishes according to recipes and quality standards.
• Apply Japanese cooking techniques (grilling, deep-frying, steaming, simmering, pan-frying) per recipes.
• Plate and garnish dishes to presentation standards, ensuring consistency across services.
• Taste and adjust seasoning and sauces to maintain consistent flavours.
• Inspect ingredients for freshness and store them to maintain safety standards.
• Set up the cooking station with ingredients and equipment before each service.
• Operate equipment safely and keep workstation clean.
• Prepare and cook to order, coordinating with front-of-house staff.
• Assist with stock rotation and portion control to minimise waste.
• Follow all food safety and hygiene procedures.
• Work with Head Chef and kitchen staff to ensure smooth operations.
• Report to Head Chef on operations, stock needs and issues.

Skills

Cook experience

Japanese cuisine

Education

Certificate III in commercial cookery

Certificate IV in Kitchen Management

Job description

Tokyo Sushi Woy Woy is a Japanese restaurant located in Woy Woy, NSW, serving freshly prepared sushi and a range of Japanese dishes in a casual dining setting. Our kitchen focuses on fresh ingredients, consistent preparation and presentation, and efficient service while maintaining the quality and flavours expected of Japanese cuisine.

About the Role

We are looking for a skilled and reliable Cook with experience in Japanese cuisine to join our team in Woy Woy. Reporting to the Head Chef, you will be responsible for preparing, seasoning and cooking food in accordance with our recipes, quality standards and presentation guidelines. This role is ideal for someone with a genuine passion for Japanese food and the ability to work well in a team environment during busy service periods.

Duties & Responsibilities

• Prepare, season and cook a range of Japanese dishes, including rice, noodle, grilled, fried and simmered dishes and cooked components used across the menu.
• Apply a variety of Japanese cooking techniques, including grilling, deep-frying, steaming, simmering, pan-frying and rice preparation, in accordance with recipes and quality standards.
• Plate and garnish dishes to the restaurant's presentation standards, ensuring consistency across services.
• Taste and adjust seasoning, sauces and other components to maintain consistent flavour profiles across service.
• Inspect incoming seafood, meat, vegetables and other ingredients to ensure freshness and quality and store food products correctly to maintain food safety standards.
• Set up and organise the allocated cooking station with the required ingredients, utensils and equipment prior to each service.
• Operate kitchen equipment safely and efficiently, maintaining a clean and organised workstation throughout service.
• Prepare and cook food to order in a timely manner during service, coordinating with front-of-house staff to support efficient customer service.
• Assist with stock rotation, portion control and inventory management to minimise wastage.
• Follow all food safety, hygiene and workplace health and safety procedures at all times.
• Work collaboratively with the Head Chef and other kitchen staff to ensure smooth kitchen operations during busy service periods.
• Report directly to the Head Chef on kitchen operations, stock needs and any food quality or service issues arising during shift.

Selection Criteria

• Minimum 1 year of experience as a Cook, preferably in Japanese cuisine.
• Relevant hospitality/commercial cookery qualification preferable.
• Knowledge of Japanese ingredients and cooking techniques, with a genuine passion for Japanese food.
• Ability to maintain a continual high standard of food quality and presentation.
• Certificate III in commercial cookery and Certificate IV in Kitchen Management