Lead Japanese Kitchen Chef & Menu Innovator

Eugene Park Pty Ltd; Brisbane; On-site; AUD 72,000 - 87,000; Full time

Job summary

Eugene Park Pty Ltd T/A Rokun Izakaya in Brisbane is seeking a self-motivated, well-organised chef who is passionate about Japanese cuisine and kitchen management. This is a permanent, full-time position offering an annual salary of A$79,500 plus 12% super.

Responsibilities include leading and managing the kitchen, developing menus, supervising staff, ensuring food quality and hygiene, and collaborating with the restaurant manager to meet dietary requirements and deliver consistently presented

Qualifications

• Experience in a similar role within the food industry.
• A qualification in commercial cookery or at least 3 years’ relevant experience.
• Proven skills in preparing and cooking Japanese cuisine.
• Australian Citizens or Permanent Residents are preferable.

Responsibilities

• Lead and manage the kitchen and staff.
• Develop and plan menus.
• Supervise kitchen activities.
• Discuss food preparation issues with the restaurant manager.
• Check food to ensure its quality.
• Regulate temperatures of ovens, grills and other cooking equipment.
• Prepare food for cooking.
• Cook food by a range of methods (e.g. baking, braising, frying, roasting or steaming).
• Divide food into portions and ensure it is well presented.
• Clean food preparation areas and equipment.
• Store food in temperature-controlled facilities.
• Receive and store supplies.
• Make sure the kitchen is hygienic and functional.
• Prepare food to meet special dietary requirements.
• Give directions to other kitchen staff.
• Train and supervise other kitchen staff.

Skills

Japanese cuisine

Kitchen management

Staff supervision

Food safety

Education

Commercial Cookery qualification

Job description

Eugene Park Pty Ltd T/A Rokun Izakaya in Brisbane is seeking a self-motivated, well-organised chef who is passionate about Japanese cuisine and kitchen management. This is a permanent, full-time position offering an annual salary of A$79,500 plus 12% super.

Responsibilities include leading and managing the kitchen, developing menus, supervising staff, ensuring food quality and hygiene, and collaborating with the restaurant manager to meet dietary requirements and deliver consistently presented