Full Time Chef

Simply Recruit Me; City of Melbourne; On-site; AUD 80,000 - 85,000; Full time

Job summary

Tenya Japanese Restaurant & Bar is seeking an experienced Chef for a full-time role in Brisbane, guiding kitchen operations and preparing a range of Japanese dishes. The position offers 38 hours per week with a competitive salary.

You will join a busy kitchen, work closely with frontline staff, and ensure recipes, quality and safety standards are consistently met. Experience in Japanese cuisine is valued but not mandatory.

Qualifications

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

Responsibilities

• Preparing and cooking menu items according to recipes and standards.
• Carry out food preparation, portion control, and assist with daily planning.
• Monitor stock levels and rotate stock, assist with ordering food and kitchen supplies.
• Receive and check deliveries for freshness and accuracy.
• Maintain food safety, hygiene and workplace safety in the kitchen.
• Oversee kitchen opening/closing procedures and service readiness.
• Support with menu planning and improvements to dishes.

Skills

Strong food preparation

Food safety knowledge

Organisational & time management

Supervise junior kitchen staff

Communication skills

Work under pressure

Education

Certificate IV in Commercial Cookery/Diploma of Hospitality Management

Job description

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.

Key Responsibilities

• 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.

Skill & Experience

Qualification and Experience

• 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.