Japanese chef

CDJ Investment Pty Ltd; Ipswich City; On-site; AUD 55,000 - 75,000; Full time

Job summary

CDJ Investment Pty Ltd operates a Japanese restaurant in North Ipswich, delivering high-quality sushi and Japanese cuisine in a modern setting. We are seeking a Japanese chef responsible for preparation, cooking and presentation, leading the kitchen team and maintaining standards across storage, rotation and quality.

You will develop creative dishes, supervise staff, and ensure hygiene compliance while managing rosters and inventory.

Qualifications

• Diploma or higher in Hospitality Management and/or Commercial Cookery.
• Minimum of 1 year of relevant experience.
• Ability to work under pressure.
• Strong work ethic and team orientation.

Responsibilities

• Develop innovative food offerings and seasonal menus.
• Oversee all preparation, cooking and presentation of meals; supervise kitchen staff.
• Prepare a wide variety of items including sushi, sashimi and hot dishes.
• Coordinate hygiene, rosters, training and lead the kitchen team.
• Maintain food storage, rotation, quality and appearance; check inventory and costs.

Skills

Knife skills

Team leadership

Food safety

Creativity

Education

Diploma or higher in Hospitality Management or Commercial Cookery

Job description

CDJ Investment Pty Ltd runs an authentic Japanese restaurant located in North Ipswich. We serve high quality expertly-made sushi and Japanese cuisine in a modern and comfortable setting. We are known for our innovative dishes and exceptional dining experience. We pride ourselves on our commitment to quality, creativity, and outstanding service.

About the role

As a Japanese chef, you will play a vital role in delivering high-quality, traditional Japanese dishes. You will have full responsibility for preparation, cooking, and presentation of meals, supervising all kitchen staff and delegating tasks. You will be responsible for maintaining standards for food storage, rotation, quality, and appearance, and leading the kitchen team.

Key responsibilities

• Developing innovative food offerings, providing feedback and ideas to the managers, designing seasonal menus and dishes
• Full responsibility for preparation, cooking, and presentation of meals; supervising all kitchen staff delegating tasks to kitchen staff, monitoring quality of dishes at all stages
• Preparing and cooking a wide variety of menu items including sushi, sashimi, and hot dishes in a timely manner
• Monitoring hygiene regulations, coordinating rosters, training kitchen staff, leading the kitchen team
• Maintain standards for food storage, rotation, quality, and appearance
• Checking inventory and estimating stock required and costs, and ordering food supplies

About you

• Excellent knife skills. Ability to expertly cut and fillet
• Strong work ethic and a “can do” attitude
• Ability to work autonomously as well as within a team
• Relevant Diploma or higher in Hospitality Management and/or commercial cookery
• Minimum of 1 year of relevant experience
• The ability to work under pressure
• Ability to work in a fast-paced environment and manage multiple tasks
• A passion for Japanese culinary excellence and creativity

Only shortlisted candidates will be contacted and we appreciate your understanding of this policy.