Full-Time Chef

Business Nest; Torquay; On-site; AUD 80,000 - 85,000; Full time

Job summary

Business Nest in Torquay, VIC, is seeking a Full-Time Chef to lead daily kitchen operations and prepare Japanese-inspired dishes. The role requires a Certificate IV in commercial cookery and a minimum of 1 year in a full-service restaurant, with a preference for Japanese cuisine experience.

Applicants should be available for weekend and public holiday shifts. Salary ranges from $80,000 to $85,000 per year plus superannuation, with a rotating roster to cover busy periods.

Qualifications

• Minimum Certificate IV in commercial cookery.
• Minimum 1 year of experience in a full-service restaurant.
• Experience in Japanese cuisine is preferred.
• Availability to work a rotating roster, including weekends and public holidays.

Responsibilities

• Plan and organise daily food preparation and cooking activities.
• Prepare and cook a range of Japanese and Asian-inspired dishes.
• Prepare and portion ingredients using culinary techniques.
• Monitor quality, freshness, taste, texture and presentation of dishes.

Job description

34a Bell Street Torquay VIC 3228, Australia

Full-Time Chef

SALARY

$80,000 – $85,000 per year, plus superannuation

Duties and Responsibilities

• Plan and organise daily food preparation and cooking activities in accordance with the restaurant’s menu, service requirements and expected customer demand.
• Prepare and cook a range of Japanese and Asian-inspired dishes, including sushi, sashimi, teriyaki, yakitori, rice bowls, noodle dishes, seafood, salads and other menu items.

Key Responsibilities

• Prepare and portion fresh seafood, meat, poultry, vegetables, rice, noodles, sauces and other ingredients using appropriate culinary techniques.
• Monitor the quality, freshness, taste, texture, portion size and presentation of dishes at all stages of preparation and service.
• Assist head chef with menu planning, recipe development and determining ingredient quantities, taking into consideration food costs, ingredient availability and customer requirements.
• Estimate food requirements, monitor stock levels and order food supplies and kitchen ingredients to ensure sufficient stock for daily operations.
• Demonstrate appropriate food preparation and cooking techniques and provide guidance to kitchen staff on recipes, cooking procedures, portion control and presentation.
• Coordinate with kitchen and front-of-house staff to ensure efficient food preparation and timely service while maintaining consistent food quality.
• Maintain and enforce food safety, hygiene and workplace health and safety standards throughout food preparation, cooking, storage and kitchen operations.
• Assist with the training and supervision of kitchen staff in food preparation, cooking, maintaining hygiene and food quality standards.

Skill & Experience

Minimum Certificate IV in commercial cookery.

Minimum 1 year of experience in full-service restaurant.

Experience in Japanese cuisine is preferred.

Availability to work a rotating roster, including weekends and public holidays.

Applications open on 12 October 2026 and close on 11 November 2026.