Full-Time Japanese Kitchen Chef

Shyun (Carnegie); Melbourne; On-site; AUD 80,000 - 85,000; Full time

Job summary

Shyun (Carnegie) in Melbourne is seeking an experienced full-time Chef to join its kitchen team, preparing a range of Japanese dishes with a focus on seasonal ingredients and presentation. You will work closely with staff to ensure food quality, safety and consistency during busy service, with opportunities to contribute to menu planning and specials.

The role requires AQF Certificate III or IV in Commercial Cookery, solid restaurant experience, and knowledge of Japanese cuisine; evenings,

Qualifications

• AQF Certificate III or IV in Commercial Cookery or equivalent qualification.
• Experience as a Chef in a commercial restaurant kitchen.
• Knowledge of Japanese cuisine and techniques.
• Ability to follow recipes and maintain food quality.

Responsibilities

• Prepare and cook a range of Japanese dishes according to established recipes and presentation standards.
• Prepare ingredients, stocks, sauces, marinades, garnishes and other components for service.
• Handle seafood, meat and vegetables with proper food safety and storage practices.
• Monitor cooking times, temperatures and presentation to ensure quality.
• Assist with menu planning, daily specials and seasonal updates with kitchen management.
• Monitor inventory, assist with ordering, rotate stock and minimise waste.
• Coordinate food preparation and service with kitchen staff to meet demand.
• Maintain clean workstations and equipment in line with hygiene requirements.

Skills

Time management

Teamwork

Organisation

Education

AQF Certificate III or IV in Commercial Cookery

Job description

Shyun (Carnegie) in Melbourne is seeking an experienced full-time Chef to join its kitchen team, preparing a range of Japanese dishes with a focus on seasonal ingredients and presentation. You will work closely with staff to ensure food quality, safety and consistency during busy service, with opportunities to contribute to menu planning and specials.

The role requires AQF Certificate III or IV in Commercial Cookery, solid restaurant experience, and knowledge of Japanese cuisine; evenings,