Salary: $75,000 – $85,000 / year + superannuation
Full Time Position, Permanent
Address: 100 Miller Street, North Sydney, NSW, 2000
About the Business
Toki Bistro & Bar, a sanctuary of culinary fusion, combines French sophistication with Japanese artistry, crafting unforgettable dining experiences. Our dedication to excellence and creativity shines through every dish, offering a unique blend of flavours that tantalise the senses.
Embark on a journey with Toki, where tradition meets innovation, and every bite tells a story of passion and craftsmanship. Let us take you on an exquisite adventure through the fusion of two rich culinary heritages, creating a harmonious symphony of taste and culture.
About the Role
The main duties and responsibilities of a ‘Chef’ at Toki Bistro & Bar include the following:
· Plan, prepare and execute high-quality dishes in accordance with the restaurant’s concept, menu and standards
· Develop, test and update menus, including seasonal specials, while ensuring consistency in taste and presentation
· Oversee daily kitchen operations, including food preparation, cooking, plating and service timing
· Ensure all food is prepared in compliance with hygiene, health and safety regulations
· Manage kitchen staff, including scheduling, task allocation, training and performance supervision
· Monitor food quality, portion control, and presentation to maintain high culinary standards
· Manage inventory, including ordering supplies, controlling stock levels and minimizing food waste
· Work closely with management to control food costs, pricing, and budgeting
· Maintain cleanliness and organisation of the kitchen, equipment, and work areas
· Collaborate with management to support special events, promotions and new menu launches
Qualification, Skills and Experience
· Possesses formal culinary training or relevant professional qualifications
· Has 5-10 years of solid working experience as a Chef
· Strong knowledge of food preparation techniques, kitchen operations, and menu development
· Experience in leading and training kitchen staff in a fast-paced environment
· Able to work well under pressure and maintain consistency during peak service hours
· Knowledgeable in food safety, hygiene standards, and kitchen best practices
· Creative, detail-oriented, and passionate about delivering high-quality food and dining experience
Job Types: Full-time, Permanent
Pay: $75,000.00 – $85,000.00 per year
Work Location: In person
