Head Chef

TOMOE PTY LTD; Nimbin; On-site; AUD 79,000 - 85,000; Full time

Job summary

Nimbin Shokudou is seeking an experienced Head Chef to lead our kitchen in Nimbin, NSW. This senior role oversees all operations, mentors staff and ensures authentic Japanese cuisine is delivered to the highest standards.

The Head Chef will manage food preparation, menu development, supplier relations and cost control, while maintaining safety and quality in compliance with Australian regulations.

Qualifications

• Minimum 5 years of professional experience in Japanese cuisine and restaurant operations.
• Hands-on experience in restaurant kitchens in Japan.
• Commercial cookery qualifications or equivalent experience.
• Leadership experience as a senior chef or head chef.
• Advanced knowledge of authentic Japanese cooking techniques, ingredients and presentation.
• Strong understanding of Japanese kitchen culture, procedures and standards.
• Experience in menu planning, recipe development and Japanese menus.
• Experience supervising and training kitchen staff.
• Experience in food costing, purchasing, inventory and waste reduction.
• Excellent organizational, leadership and communication skills.
• Ability to work under pressure in a fast-paced restaurant.
• Ability to apply Japanese hospitality standards within an Australian operation.

Responsibilities

• Manage day-to-day kitchen operations.
• Oversee food preparation, cooking, presentation and quality control.
• Prepare and cook authentic Japanese dishes to high standards.
• Lead kitchen during lunch and dinner service.
• Plan and review menus to suit the Japanese concept and seasonal ingredients.
• Develop new dishes and presentation standards.
• Maintain recipes, procedures and kitchen systems.
• Ensure compliance with Japanese and Australian kitchen practices and safety.
• Train and mentor kitchen staff.
• Coordinate workflow and rosters for efficient service.
• Control food costs and kitchen labour.
• Communicate with Japanese suppliers and manage stock.
• Liaise with local and international suppliers.
• Maintain equipment maintenance and cleanliness.

Skills

Japanese cuisine

Leadership

Menu development

Staff training

Food presentation

Education

Commercial cookery qualifications

Job description

Employer: Tomoe Pty Ltd trading as Nimbin Shokudou
Location: Nimbin, NSW
Employment Type: Full-time
Salary: AUD $79,423 – $85,000 per annum + superannuation, depending on experience

Head Chef – Japanese Cuisine

About the Role

Nimbin Shokudou is seeking an experienced and highly skilled Head Chef to lead and manage the kitchen operations of our established Japanese restaurant in Nimbin, NSW.

This is a senior, hands‑on position responsible for the overall operation of the kitchen and the consistent delivery of authentic Japanese cuisine.

The Head Chef will be responsible not only for food preparation and cooking, but also for menu development, kitchen leadership, staff training, purchasing and supplier communication, stock and cost control, food safety, quality assurance and the implementation of Japanese kitchen and hospitality standards.

Due to the nature of our restaurant, its cuisine, operating procedures and supplier relationships, the successful applicant must have substantial professional experience in Japanese cuisine and a strong understanding of professional restaurant operations in Japan.

Key Duties and Responsibilities

• Managing and supervising the day-to-day operations of the kitchen.
• Taking overall responsibility for food preparation, cooking, presentation and quality control.
• Preparing and cooking authentic Japanese dishes to a consistently high professional standard.
• Leading kitchen operations during busy lunch and dinner service periods.
• Planning, developing and regularly reviewing menus in accordance with the restaurant's Japanese concept, customer demand and seasonal ingredient availability.
• Developing new Japanese dishes, recipes, preparation methods and presentation standards.
• Maintaining authentic flavours, preparation techniques, portion sizes and presentation across all menu items.
• Establishing and maintaining standard recipes, preparation procedures and kitchen operating systems.
• Maintaining Japanese kitchen practices and hospitality standards within an Australian restaurant environment.
• Leading, supervising, training and mentoring chefs, cooks and other kitchen staff.
• Training kitchen staff in Japanese cooking techniques, preparation methods, presentation standards, kitchen procedures and food handling practices.
• Coordinating kitchen workflow and allocating duties to ensure efficient and timely service.
• Preparing and managing kitchen staff rosters according to operational requirements.
• Monitoring staff performance and maintaining appropriate professional kitchen standards.
• Managing food costs, portion control and kitchen labour costs.
• Monitoring kitchen profitability and working with management to maintain commercially sustainable food operations.
• Managing stock levels, inventory, ordering and receiving of food and kitchen supplies.
• Maintaining appropriate stock rotation and reducing food wastage.
• Communicating directly with Japanese suppliers regarding ingredients, product specifications, availability, ordering and purchasing requirements.
• Reviewing Japanese-language supplier communications, ingredient information and product specifications where required.
• Liaising with local and international suppliers to maintain appropriate product quality, consistency and availability.
• Ensuring Japanese ingredients and specialised products meet the restaurant's required quality standards.
• Ensuring compliance with Australian food safety, hygiene and workplace health and safety requirements.
• Maintaining appropriate food storage, temperature control, sanitation and food safety procedures.
• Maintaining a clean, organised and professional kitchen environment.
• Monitoring kitchen equipment and coordinating maintenance and repairs where required.
• Managing dietary requirements, food allergies and special customer requests.
• Working closely with restaurant management and front-of-house staff to ensure smooth and efficient restaurant operations.
• Maintaining food quality and service standards during high-volume trading periods.
• Assisting management with operational planning, budgeting and continuous improvement of kitchen operations.

Essential Skills and Experience

To be considered for this position, applicants must demonstrate:

• A minimum of 5 years of professional experience in Japanese cuisine and Japanese restaurant operations.
• Substantial hands‑on professional experience working in restaurant kitchens in Japan.
• Relevant commercial cookery qualifications or equivalent professional experience.
• Demonstrated experience in a senior chef, Sous Chef, Head Chef or equivalent leadership position.
• Advanced knowledge of authentic Japanese cooking techniques, ingredients, preparation methods and food presentation.
• Strong knowledge of traditional and contemporary Japanese cuisine.
• Strong understanding of Japanese professional kitchen culture, procedures, workflow and quality standards.
• Demonstrated experience in menu planning, recipe development and Japanese menu creation.
• Proven experience supervising, training and managing kitchen staff.
• Experience in food costing, portion control, purchasing, inventory management and waste reduction.
• Strong knowledge of commercial kitchen operations and food safety requirements.
• Excellent organisational, leadership and communication skills.
• Ability to independently manage kitchen operations and maintain consistent quality during busy service periods.
• Ability to work effectively under pressure in a fast‑paced restaurant environment.
• Strong understanding of both Japanese and Australian hospitality environments and the ability to apply appropriate Japanese kitchen and hospitality standards within an Australian restaurant operation.

Japanese Language Requirement

Professional-level Japanese language skills are required for this position.

The Head Chef is required to communicate directly with Japanese suppliers and other Japanese‑speaking business contacts regarding ingredient purchasing, product specifications, availability, ordering and operational requirements.

The successful applicant must therefore be able to:

• Communicate effectively in Japanese in a professional business environment.
• Communicate directly with Japanese suppliers regarding purchasing and product requirements.
• Read and understand Japanese product information, ingredient specifications and supplier correspondence.
• Understand terminology relating to Japanese ingredients, food preparation and professional kitchen operations.

This requirement relates directly to the operational responsibilities of the Head Chef position and the restaurant's ongoing supplier relationships and Japanese food operations.

Japanese Restaurant Experience

Nimbin Shokudou places a strong emphasis on authentic Japanese cuisine, professional Japanese kitchen practices and Japanese hospitality standards.

Professional restaurant experience gained in Japan is therefore highly important to this position.

The successful applicant must demonstrate a practical understanding of Japanese restaurant operations, including kitchen discipline, preparation standards, food presentation, quality control, service expectations and hospitality practices.

The Head Chef must also be able to apply this experience within an Australian restaurant environment and train other kitchen staff to maintain the required standards.

The Successful Candidate

The successful candidate will be an experienced, hands‑on Head Chef who is capable of independently managing the restaurant's kitchen operations while also actively participating in food preparation and service.

This is a genuine senior kitchen position requiring strong technical cooking ability, leadership, organisation, commercial awareness and extensive knowledge of Japanese cuisine.

The successful applicant will be expected to maintain the restaurant's established standards of food quality, authenticity, consistency, food safety and operational efficiency while providing leadership and professional training to the kitchen team.

Applicants should provide a current resume outlining their qualifications, relevant employment history, professional Japanese cuisine experience, experience working in Japan and senior kitchen management experience.

About us

Nimbin Shokudou is a restaurant seeking an experienced Head Chef to lead and manage kitchen operations.