Sushi Chef

AORI Restaurant; Sydney; Vor Ort; AUD 65.000 - 90.000; Vollzeit

Benefits dieser Stelle

Staff meals

Dining discounts

Professional growth

Zusammenfassung

Aori Restaurant in Sydney is seeking a skilled Sushi Chef experienced with sashimi and nigiri to join our contemporary Japanese kitchen. You will own a designated station, mentor junior staff, manage inventory, and collaborate with front-of-house to deliver exceptional dining experiences.

We value precision, artistry, and teamwork, offering a competitive salary, staff meals, and opportunities for professional growth in one of Sydney's leading Japanese dining venues.

Qualifikationen

• Minimum 3 years of experience in a similar role, Chef in a high-end or fine-dining Japanese restaurant.
• Strong knife skills and knowledge of traditional Japanese preparation methods.
• Understanding of modern plating and presentation techniques.
• Familiarity with food safety and HACCP standards.
• Excellent communication, teamwork, and time management skills.
• A passion for precision, artistry, and continual improvement.

Aufgaben

• Culinary Execution & Station Ownership: Prepare, cook, and present high-quality dishes according to established recipes and property standards, taking full responsibility for a designated section during fast-paced service periods.
• Junior Staff Supervision & Mentoring: Assist senior chefs in leading and training Commis Chefs, apprentices, and kitchen hands to ensure consistent performance, food quality, and a safe working environment.
• Inventory & Cost Management: Monitor stock levels, manage daily mise-en-place lists, and assist with ordering and stocktakes to minimize wastage and contribute to the kitchen's profit margins.
• Collaborative Service & Menu Contribution: Coordinate effectively with the front-of-house team to ensure timely service and provide input for seasonal menu development, daily specials, and dietary requirement adaptations.
• Section Support & Mise en Place: Provide essential assistance to Chef de Parties by preparing ingredients, measuring portions, and ensuring all mise en place is completed to property standards before and during service periods.
• Fundamental Culinary Execution: Execute basic cooking techniques—including chopping, peeling, seasoning, and preparing sauces or salads—while maintaining high levels of consistency, quality, and presentation as directed by senior chefs.
• Stock Management & Receiving: Monitor inventory levels within your assigned section, assist with the receiving and storage of deliveries, and promptly report any shortages or equipment maintenance issues to the Sous Chef or Head Chef.
• Professional Development & Teamwork: Actively participate in ongoing training, rotate through various kitchen sections to broaden culinary skills, and collaborate effectively with both kitchen and front-of-house teams to ensure smooth service

Kenntnisse

Knife skills

Japanese prep methods

Plating techniques

Food safety HACCP

Communication

Teamwork

Time management

Attention to detail

Jobbeschreibung

Location:Sydney, NSW
Employment Type:Full-time
Salary:Competitive, commensurate with experience
Reports to:Head Chef / Executive Chef

About Us

Nestled in the heart of Sydney’s vibrant dining scene, AoriRestaurant is a new upmarket, contemporary Japanese restaurant, We are dedicated to delivering an exceptional culinary experience that balances tradition with innovation.

We are seekingskilled and passionate Sushi Chef - Experienced with Sashimi & Nigiri to join our dynamic kitchen team and contribute to our reputation for excellence.

Position Overview

• Culinary Execution & Station Ownership: Prepare, cook, and present high-quality dishes according to established recipes and property standards, taking full responsibility for a designated section (e.g., larder, sauce, or pastry) during fast-paced service periods.

• Junior Staff Supervision & Mentoring: Assist senior chefs in leading and training Commis Chefs, apprentices, and kitchen hands to ensure consistent performance, food quality, and a safe working environment.

• Inventory & Cost Management: Monitor stock levels, manage daily mise-en-place lists, and assist with ordering and stocktakes to minimize wastage and contribute to the kitchen's profit margins.

• Collaborative Service & Menu Contribution: Coordinate effectively with the front-of-house team to ensure timely service and provide input for seasonal menu development, daily specials, and dietary requirement adaptations.

• Section Support & Mise en Place: Provide essential assistance to Chef de Parties by preparing ingredients, measuring portions, and ensuring all mise en place is completed to property standards before and during service periods.

• Fundamental Culinary Execution: Execute basic cooking techniques—including chopping, peeling, seasoning, and preparing sauces or salads—while maintaining high levels of consistency, quality, and presentation as directed by senior chefs.

• Stock Management & Receiving: Monitor inventory levels within your assigned section, assist with the receiving and storage of deliveries, and promptly report any shortages or equipment maintenance issues to the Sous Chef or Head Chef.

• Professional Development & Teamwork: Actively participate in ongoing training, rotate through various kitchen sections to broaden culinary skills, and collaborate effectively with both kitchen and front-of-house teams to ensure smooth service

Qualifications & Experience

• Minimum 3 years of experience in a similar role, Chef in a high-end or fine-dining Japanese restaurant.

• Strong knife skills and knowledge of traditional Japanese preparation methods.

• Understanding of modern plating and presentation techniques.

• Familiarity with food safety and HACCP standards.

• Excellent communication, teamwork, and time management skills.

• A passion for precision, artistry, and continual improvement.

What We Offer

• Competitive salary and performance incentives.

• Opportunities for professional growth and career advancement.

• A supportive and creative culinary environment.

• Staff meals and dining discounts.

• Work in one of Sydney’s leading Japanese dining venues.