Position: COOK
Business Name: Sushi-Ya (Australia) Pty Ltd (T/A: Sushi-Ya)
ABN: 31 632 778 860
Work Type: Full Time with at least 38 hours per week
Salary: $79,000 to $81,000 + Superannuation per year
Location: 111 Bourke St, Melbourne VIC 3000
About The Business
Sushi-Ya is a well-established Japanese restaurant located at 111 Bourke Street, Melbourne VIC, in the heart of Melbourne’s CBD. The business specialises in authentic Japanese cuisine and provides a wide range of freshly prepared meals for both dine-in and takeaway customers.
The menu includes sushi, sashimi, hand rolls, donburi rice bowls, noodle soups, bento boxes, teriyaki dishes, tempura, and various other traditional Japanese dishes. The restaurant caters to a diverse customer base comprising office workers, students, tourists, and local residents, resulting in steady patronage throughout the week. Sushi Ya places strong emphasis on food quality, freshness, presentation, food safety and hygiene standards, and efficient customer service to maintain a high standard of dining experience and support the ongoing success and reputation of the business.
About The Position
The Cook position at Sushi Ya is a full-time and ongoing role responsible for preparing, seasoning and cooking food in accordance with established recipes and quality standards. The position supports the restaurant's daily operations by ensuring meals are prepared efficiently while maintaining consistency, food safety and hygiene standards. The role is essential to meeting the restaurant's ongoing customer demand and maintaining the quality and reputation of the business.
Reporting To: This role reports to the Head Chef / Restaurant Manager
Tasks and Responsibilities
- Preparing and cooking a variety of Japanese dishes, including sushi, sashimi, hand rolls, rice dishes, noodle dishes, tempura and other menu items in accordance with established recipes, presentation standards and customer requirements;
- Seasoning food and preparing sauces, sushi rice and other ingredients during meal preparation to maintain consistency in flavour and presentation;
- Portioning and plating meals for dine-in and takeaway orders, including the addition of sauces, garnishes and accompaniments to achieve presentation standards;
- Preparing meals to accommodate customer dietary requirements and allergy considerations where required, while following procedures to minimise cross-contamination risks;
- Examining food ingredients and products to ensure freshness, quality and compliance with the restaurant's food preparation standards;
- Regulating and monitoring the temperatures of ovens, grills, fryers and other kitchen equipment to ensure proper cooking processes and compliance with food safety requirements;
- Coordinating food preparation activities and working closely with other kitchen staff to ensure efficient kitchen operations and timely service during busy trading periods;
- Assisting with planning daily menu requirements, estimating ingredient quantities, monitoring stock levels and organising kitchen supplies to support daily operations.
- Storing food ingredients and prepared food items in temperature-controlled facilities and maintaining appropriate stock rotation and storage practices;
- Maintaining cleanliness and hygiene standards within the kitchen and ensuring compliance with food safety and workplace health and safety requirements; and
- Assisting in the training of junior kitchen staff in food preparation techniques, food safety procedures and maintaining consistent product quality in accordance with the restaurant's standards.
Qualifications, education, experience, and abilities required:
Qualifications/Education
- At least an AQF Certificate IV in Commercial Cookery or Kitchen Management, or equivalent qualifications.
Experience/ Knowledge
- A minimum of three years' relevant experience working as a Cook, with previous experience in preparing Japanese Cuisine.
Essential Skills and Requirements:
- Ability to prepare and cook a variety of Japanese dishes while maintaining consistent quality and presentation standards;
- Knowledge of food handling, storage procedures and HACCP food safety requirements;
- Competence in knife skills and Japanese cooking techniques, including grilling, steaming and tempura preparation;
- Ability to work efficiently in a fast-paced kitchen environment and coordinate effectively with other staff;
- Strong time management, attention to detail and commitment to maintaining high food quality standards;
- Flexibility to work weekends, evenings and public holidays as required; and
Reliability, discipline and the ability to follow standard recipes and kitchen procedures.Salary
Below is the annual base salary to be paid, plus superannuation contributions made at the level prescribed by the Superannuation Guarantee laws, or any laws that replace them. Annual base salary is AUD $79,000 to $81,000 plus superannuation.
Note:
- Only shortlisted applicants will be contacted.
- Applicants must have full working rights in Australia.
Pay: $79,000.00 – $81,000.00 per year
Work Location: In person
