Rising Sun Workshop is an award-winning Japanese restaurant in the heart of Newtown, renowned for its handcrafted ramen, Japanese-inspired dishes, and innovative seasonal menu. We are seeking an experienced and passionate Sous Chef to join our leadership team and assist in delivering exceptional food while supporting the continued evolution of our menu.
About the Role
Working closely with the Head Chef, you will play a key role in leading kitchen operations, maintaining high culinary standards, mentoring the kitchen team, and contributing to menu development inspired by Japanese and contemporary Asian cuisine.
Key Responsibilities
- Assist the Head Chef with the day-to-day management of kitchen operations.
- Prepare and cook high-quality Japanese and Asian-inspired dishes, ensuring consistency in flavour and presentation.
- Contribute to menu planning, seasonal menu development, recipe testing and new dish creation.
- Oversee the preparation of ramen broths, tare, oils, noodles, chashu, garnishes, sauces and other core menu components.
- Ensure all food is prepared and presented according to restaurant standards.
- Supervise, train and mentor junior chefs and kitchen staff.
- Monitor food quality, portion control and kitchen productivity during service.
- Manage ordering, stock rotation, inventory control and supplier relationships.
- Minimise food wastage while maintaining quality and assisting with food cost control.
- Ensure compliance with Food Safety Standards, HACCP procedures, workplace health and safety requirements.
- Assist with kitchen organisation and maintaining an efficient service during busy lunch and dinner periods.
Skills & Experience
- Minimum 2 years' experience as a Sous Chef or in a senior Chef de Partie position.
- Certificate III or Certificate IV in Commercial Cookery (or equivalent qualification).
- Demonstrated experience working in Japanese, ramen or contemporary Asian cuisine.
- Strong understanding of traditional and modern Japanese cooking techniques.
- Experience with menu development, recipe costing and seasonal menu planning.
- Strong leadership, communication and organisational skills.
- Experience managing stock, ordering, food costing and kitchen operations.
- Ability to work efficiently under pressure in a high-volume kitchen while maintaining exceptional quality standards.
What We Offer
- Full-time permanent position.
- Annual salary of $80,000–$90,000 plus superannuation, depending on experience.
- Opportunity to work in one of Sydney's leading Japanese restaurants.
- A collaborative and creative kitchen environment with opportunities to contribute to menu innovation and professional development.
If you are passionate about Japanese cuisine, thrive in a fast-paced kitchen, and are looking to take the next step in your culinary career, we'd love to hear from you.
Please submit your resume and a brief cover letter outlining your relevant experience.
Pay: $80,000.00 – $90,000.00 per year
Benefits:
Work Location: In person
