Full Time Chef

Rashi Joshi; City of Brisbane; On-site; AUD 80,000 - 85,000; Full time

Job summary

Room18 Hospitality Pty Ltd (Tenya Japanese Restaurant & Bar) in Brisbane is seeking a Chef to join our full-service kitchen team. You will prepare and cook a range of Japanese dishes, follow recipes, and uphold our standards for quality and presentation.

The role requires a Certificate IV or Diploma in hospitality/kitchen management, at least 1 year in a commercial kitchen, and ability to work under pressure. FIFO and stock control experience are valued.

Qualifications

• Certificate IV in Commercial Cookery or Diploma of Hospitality Management.
• At least 1 year of experience as a Chef in a commercial kitchen.
• Experience in Japanese cuisine is desirable but not essential.

Responsibilities

• Preparing and cooking menu items in accordance with recipes and standards.
• Carrying out food preparation and portion control; assist planning daily requirements.
• Monitoring stock levels and FIFO; assist with ordering food and kitchen supplies.
• Receiving and checking deliveries for freshness and suitability.
• Maintaining food quality and presentation throughout service.
• Follow food safety, hygiene and workplace health and safety requirements.
• Cleaning and maintaining kitchen equipment; assist with opening/closing procedures.
• Supervising junior kitchen staff and guiding during service.
• Coordinate with kitchen and front-of-house staff for efficient service.

Skills

Food prep

Food safety

Team supervision

Communication

Time management

Organisation

Education

Certificate IV in Commercial Cookery

Diploma of Hospitality Management

Job description

Room18 Hospitality Pty Ltd

trading as Tenya Japanese Restaurant & Bar Tenya Japanese Restaurant & Bar operates a full-service Japanese restaurant and bar, providing a range of freshly prepared Japanese dishes and dine-in food and beverage services.

The restaurant is located at Brisbane Quarter, Podium 2, Shop 1, 300 George Street, Brisbane QLD 4000.

Chef

Full time – 38 hours per week. Salary $80,000 - $85,000 per annum + superannuation.

Duties and Responsibilities

• Preparing and cooking menu items, including a range of Japanese dishes, in accordance with the restaurant’s recipes and standards.
• Carrying out food preparation and portion control, and assisting with planning daily food preparation requirements.
• Monitoring stock levels and rotating stock in accordance with FIFO procedures, and assisting with ordering food and kitchen supplies when required.
• Receiving and checking deliveries to make sure food and ingredients are fresh, correctly supplied and suitable for use.
• Monitoring food quality during preparation, cooking and presentation to maintain consistent standards.
• Following and maintaining food safety, hygiene and workplace health and safety requirements in the kitchen.
• Cleaning and maintaining kitchen equipment and making sure equipment is used safely and correctly.
• Assisting with general kitchen cleaning and washing duties where required during busy service periods.
• Assisting with stocktakes, monitoring food wastage and making sure ingredients are used efficiently.
• Keeping the kitchen clean, organised and ready for service.
• Carrying out kitchen opening and closing procedures and making sure preparation is completed for each service period.
• Following recipes and presentation standards and assisting with menu planning and improvements to dishes where required.
• Supervising junior kitchen staff where required, including showing staff correct food preparation and cooking techniques and providing guidance during service.
• Working closely with other kitchen staff and front-of-house staff to ensure food is prepared and served efficiently.
• Performing other reasonable duties directly related to the Chef position and the operation of the kitchen.

Qualification and Experience Applicant Requirements

• Certificate IV in Commercial Cookery, Diploma of Hospitality Management, or an equivalent relevant qualification.
• At least 1 year of relevant experience as a Chef in a commercial kitchen.
• Demonstrated experience in food preparation and cooking within a fast-paced restaurant environment.
• Experience in Japanese cuisine is desirable but not essential.

Required Skills

• Strong food preparation, cooking and presentation skills.
• Good knowledge of food safety, hygiene and kitchen safety requirements.
• Ability to maintain consistent food quality and presentation standards.
• Ability to work efficiently under pressure in a busy restaurant environment.
• Ability to work independently and as part of a kitchen team.
• Good organisational and time management skills.
• Ability to supervise and provide guidance to junior kitchen staff where required.
• Good communication skills and the ability to coordinate effectively with kitchen and front-of-house staff.