Training-Paid Kitchen Manager — Japanese Hotpot Lead

Hanasuki; Willoughby; On-site; AUD 75,000 - 80,000; Full time

Benefits offered by this job

Staff meals

Training funded

Growth opportunities

Job summary

Hanasuki in Chatswood is seeking a Junior Kitchen Manager / Sous Chef to take a step into kitchen management within a renowned Japanese hotpot venue. You will help lead the kitchen during service, manage prep, stations and food safety, and mentor junior chefs.

The role offers growth with the Azabu Group and funded training to expand skills. You will learn to run a kitchen end-to-end, including stock control, rostering and menu planning, with strong support from leadership.

Qualifications

• 1-2+ years as a sous chef, junior sous or senior CDP in a busy restaurant.
• Strong cooking skills and an eye for detail.
• Japanese experience is a bonus but not essential.
• Solid knowledge of food safety, allergens and HACCP. No HACCP certificate yet? We'll pay for it.

Responsibilities

• Lead the kitchen during service and set the standard for quality and presentation
• Run day-to-day operations: prep, stations, cleanliness and food safety
• Train, coach and supervise junior chefs
• Keep every dish consistent with our recipes, portions and brand standards
• Handle stock control, ordering, deliveries and waste
• Help plan rosters and keep labour on budget
• Roll out menu and seasonal changes
• Work closely with FOH so service runs smoothly

Skills

Sous chef experience

Kitchen management

Food safety

Communication

Job description

Junior Kitchen Manager / Sous Chef – Japanese Hotpot | Hanasuki Chatswood

Step up into kitchen management at one of Chatswood's favourite Japanese restaurants.

Hanasuki is a shabu-shabu and sukiyaki restaurant on Anderson Street in Chatswood, part of the award-winning Azabu Group. Guests cook thinly sliced premium meats and fresh vegetables at the table in broths we make from scratch. Our kitchen is precise, clean and calm, and we're looking for a sous chef or senior CDP who is ready for their first kitchen management role.

What's in it for you

Competitive pay: $75–80K + super for a first kitchen management role.

A real path to growth. You'll learn to run a kitchen properly, including ordering, stock, labour and rostering, with support from our group leadership and Creative Director. There's room to move into senior roles across the Azabu Group's venues.

We pay for your training. We'll fund courses and certifications that help you grow into the role.

Free staff meals every shift.

38 hours, 5 days a week. We trade 7 days, and you'll be rostered on 5 of them.

A stable, established venue with a loyal local following, not a start-up that might be gone in six months.

Our service hours

Dinner: 7 days, 5pm–10pm

What you'll do

Lead the kitchen during service and set the standard for quality and presentation

Run day-to-day operations: prep, stations, cleanliness and food safety

Train, coach and supervise junior chefs

Keep every dish consistent with our recipes, portions and brand standards

Handle stock control, ordering, deliveries and waste

Help plan rosters and keep labour on budget

Roll out menu and seasonal changes

Work closely with FOH so service runs smoothly

What we're looking for

1–2+ years as a sous chef, junior sous or senior CDP in a busy restaurant

Strong cooking skills and an eye for detail. Japanese experience is a bonus but not essential.

Solid knowledge of food safety, allergens and HACCP. No HACCP certificate yet? We'll pay for it.

Calm under pressure, a clear communicator and someone others want to follow

Hungry to learn the management side and grow with us

Apply now. You don't need years as a Kitchen Manager. If you're ready for the next step, we'll train you and help you get there.

Applicants must have unrestricted working rights in Australia or New Zealand. Sponsorship is not available for this role.

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