Mamasaan Bondi is a modern Japanese-inspired restaurant and cocktail bar located in Bondi Beach, operating in a busy, high-volume environment with regular group bookings and functions. We are seeking a passionate, experienced, and skilled Chef to join our kitchen brigade and help deliver our contemporary Japanese and Asian-fusion menu to a consistently high standard.
The ideal candidate will have hands-on experience preparing modern Japanese and Asian-fusion cuisine, including dumplings, sushi and sashimi, bao, Japanese tacos, chargrilled dishes and Japanese curry, together with a strong understanding of food presentation, hygiene, food safety standards and kitchen teamwork.
This role is suited to someone who thrives in a fast-paced, high-volume kitchen, takes pride in precise and consistent execution, and enjoys contributing creative ideas while applying Japanese cooking techniques and contemporary Asian flavours.
You’ll be working in a busy, supportive and professional kitchen environment, with opportunities to further develop your skills and experience in modern Japanese and Asian-fusion cuisine.
Benefits
- Opportunity to work in an established and busy Japanese-inspired restaurant and cocktail venue in Bondi Beach.
- Competitive salary in line with industry standards.
- Supportive, professional, and creative work environment with genuine career development.
- Staff meals, bonus and regular perks
Task & responsibilities
- Prepare, cook, and present modern Japanese and Asian-fusion dishes — including artisanal dumplings (gyoza, siu mai, har gao, wontons), sashimi and sushi rolls, bao, Japanese tacos, karaage, chargrilled and robata-style items, and signature dishes such as the wagyu mochi burger and Japanese curry — to a high and consistent standard.
- Prepare raw fish and seafood items (sashimi, crudo, tartare) in accordance with strict freshness, handling, and food-safety requirements.
- Develop, refine, and standardise recipes while maintaining authentic Japanese flavours and techniques, and adapting to seasonal produce and customer preferences.
- Demonstrate cooking techniques and provide guidance on preparation methods and kitchen procedures to junior staff.
- Assist with menu planning, daily specials, seasonal items, and banquet/set menus for large groups and functions, in line with business goals and current food trends.
- Manage day-to-day kitchen operations across a designated section, ensuring efficient food preparation, service flow, and presentation in accordance with workplace standards.
- Maintain high standards of food hygiene, cleanliness, and workplace safety in compliance with food safety and WHS requirements.
- Monitor stock levels, manage inventory, minimise wastage, and place orders to ensure a continuous supply of fresh ingredients.
- Liaise with suppliers to source quality produce, seafood, and specialty Japanese ingredients, and ensure timely delivery.
- Assist with kitchen rosters and workflow planning to ensure adequate staffing during busy service, functions, and peak trading periods.
- Train, supervise, and support cooks and kitchen hands to maintain operational efficiency and quality standards.
- Ensure customer satisfaction by consistently delivering high-quality dishes in a high-volume service environment, including à la carte, bottomless banquets, and events.
- Contribute to maintaining food cost targets, portion control, and overall kitchen efficiency.
Qualification & experience
- Minimum 2+ years of relevant experience as a Chef, preferably in Japanese, Asian-fusion, or modern Asian cuisine.
- Diploma or higher qualification in Commercial Cookery and/or Kitchen Management (AQF Diploma or above, or equivalent).
- Strong knowledge of Japanese cooking techniques, flavour profiles, and ingredients, including sushi/sashimi preparation, dumplings, grill/robata, and sauces suitable for high-volume service.
- Demonstrated ability to prepare consistent, high-quality dishes in a fast-paced commercial kitchen.
- Experience with kitchen operations, including prep planning, stock control, and service coordination.
- Ability to supervise and support junior kitchen staff and contribute positively to a team environment.
- Strong time management and organisational skills with the ability to multitask during peak service periods.
- Good communication skills and the ability to follow and give clear instructions in a busy kitchen.
- Sound understanding of food safety, hygiene standards, and WHS requirements in a commercial kitchen.
- Flexibility to work evenings, weekends, public holidays, and peak trading periods as required.
How to apply: Please submit your resume and a brief cover letter outlining your relevant experience and qualifications. Only shortlisted candidates will be contacted.
Pay: $80,000.00 – $85,000.00 per year
Benefits:
- Employee discount
- Free food
- Parental leave
Work Location: In person
