About Eat Sushi Springfield
Eat Sushi Springfield is a formal dine-in Japanese restaurant located at Orion Springfield Central. The restaurant offers a fresh and authentic Japanese dining experience, including sushi train-side seating, formal dining booths, table-service elements and a broad menu featuring sushi, sashimi, nigiri, maki rolls, rice bowls and hot Japanese favourites.
We focus on fresh ingredients, careful preparation of seafood and Japanese dishes, consistent food presentation and a high standard of customer service. As our restaurant continues to operate in a busy dining environment with a diverse Japanese menu and a professional kitchen setup, we are seeking an experienced and dedicated Full-Time Chef to join our kitchen team on an ongoing basis.
About the Role
The Chef will plan, organise and participate in the preparation and cooking of Japanese cuisine within our dine-in restaurant environment. The role requires strong knowledge of Japanese culinary techniques, sushi and sashimi preparation, raw seafood handling, kitchen organisation, food safety compliance and the ability to work effectively with management, kitchen staff and front-of-house staff during busy service periods.
Key Duties and Responsibilities
- Plan and assist in developing Japanese menus, sushi selections, rice bowls and seasonal specials in consultation with management and senior kitchen staff.
- Estimate food and labour requirements, assist with cost control, and order food supplies and specialist Japanese ingredients in line with menu demand and budget requirements.
- Prepare, season, cook and present a range of Japanese dishes, including sushi, sashimi, nigiri, maki rolls, rice bowls and hot Japanese menu items, according to restaurant standards.
- Prepare sushi rice, sauces, garnishes and other specialised ingredients to ensure consistency in taste, texture and presentation.
- Inspect, portion and handle fresh fish, seafood and other ingredients safely and efficiently, including appropriate raw seafood storage and temperature control.
- Monitor the quality of dishes at all stages of preparation and presentation, ensuring standard portions, freshness, taste, plating and consistency.
- Demonstrate sushi preparation, knife skills, fish handling, cooking techniques and plating procedures to junior kitchen staff, cooks and kitchen hands.
- Discuss food preparation, service timing, dietary requirements and customer feedback with management, kitchen staff and front-of-house staff.
- Maintain inventory records, monitor stock levels, minimise food waste and liaise with suppliers to ensure reliable supply and quality of ingredients.
- Explain, implement and enforce hygiene, sanitation, food safety and workplace health and safety procedures within the kitchen and sushi bar areas.
- Maintain cleanliness and organisation of the sushi station, preparation areas, cool rooms, kitchen equipment and utensils.
- Assist with selecting, training and supervising kitchen staff where required, including supporting new staff in restaurant procedures and quality standards.
- Monitor kitchen equipment and report maintenance needs to management promptly.
- Work cooperatively with the Restaurant Manager, senior kitchen staff and service team to ensure smooth kitchen operations during peak service periods, weekends and public holidays.
Skills and Experience Required
- Minimum 3 years of consistent experience as a Chef in a Japanese restaurant or comparable busy restaurant environment, with hands-on experience in sushi and Japanese cuisine preparation.
- Strong understanding of Japanese cuisine, sushi preparation, sushi rice preparation, sashimi, nigiri and maki techniques, flavour profiles and ingredient handling.
- Excellent knife skills, including fish filleting, precision slicing, portioning and presentation of raw and cooked seafood.
- knowledge of food safety, hygiene, raw seafood handling, temperature control and safe storage procedures.
- Ability to plan and organise kitchen tasks, maintain quality during busy service periods and work efficiently under pressure.
- Ability to communicate effectively with management, kitchen staff and front-of-house staff.
- Ability to train or guide junior kitchen staff and maintain consistent restaurant standards.
- Relevant commercial cookery or hospitality qualifications will be highly regarded.
- Availability to work a flexible full-time roster, including nights, weekends and public holidays.
How to Apply
If you have the skills and passion to contribute to our Japanese dining experience, please submit your resume to management at Eat Sushi Springfield.
Email: [email protected]
Thank you.
Pay: $80,000.00 – $85,000.00 per year
Work Location: In person
