Wagyu & Sukiyaki Japanese Kitchen Chef (Docklands)

HOWEN GROUP PTY LTD; Melbourne; On-site; AUD 68,000 - 92,000; Full time

Benefits offered by this job

11.5% Super

Full-time 38h/week

Docklands location

Job summary

Dokutoku, a modern Japanese restaurant in Docklands, is seeking an experienced Chef to lead a station during lunch and dinner services. You will prepare authentic Sukiyaki, Gyukatsu, and Teishoku, ensuring high-quality, on-time service for up to 80 guests per service.

We require a Certificate III/IV in Commercial Cookery and at least 2 years of full-time kitchen experience with Japanese cuisine. Rotating rosters, weekends, and split shifts are part of this role at our busy Docklands location.

Qualifications

• Proven experience in Japanese cuisine (hot pot, teppanyaki, or fry station).
• Available for rotating roster including weekends and split shifts.
• Australian citizen, permanent resident, or valid visa with full working rights.

Responsibilities

• Prepare Sukiyaki ingredients and portion vegetables, tofu, mushrooms, and noodles.
• Make Gyukatsu: crumb and deep-fry wagyu cutlets to medium-rare.
• Produce Teishoku: grill unagi, curry, and tofu preparations.
• Make dashi broth and dipping sauces from scratch daily.
• Run a station during lunch and dinner services.
• Inspect wagyu quality and maintain temperature logs.
• Train junior kitchen staff on cutting techniques.
• Maintain HACCP hygiene and sanitation standards.
• Cook to order for up to 50-80 customers per service.
• Coordinate with front-of-house for dietary modifications.
• Rotate perishable items using FIFO and minimise waste.

Skills

Japanese cuisine

Team leadership

Food safety HACCP

Education

Certificate III or IV in Commercial Cookery

Job description

Dokutoku, a modern Japanese restaurant in Docklands, is seeking an experienced Chef to lead a station during lunch and dinner services. You will prepare authentic Sukiyaki, Gyukatsu, and Teishoku, ensuring high-quality, on-time service for up to 80 guests per service.

We require a Certificate III/IV in Commercial Cookery and at least 2 years of full-time kitchen experience with Japanese cuisine. Rotating rosters, weekends, and split shifts are part of this role at our busy Docklands location.