About the business and the role
With a seafood focus and a love of asian , middle eastern and classic flavours we require a chef to take charge of a section and support the head and sous chef to drive quality, consistency and creativity.
Job tasks and responsibilities
Raw bar, sushi section focus whilst chef on extended leave then moving section in the kitchen
Dish presentation and consistency: responsible for preparing and plating the menu items in your section, following recipes and standards.
Managing inventory: including ordering lists, monitoring stock levels, and ensuring that ingredients are fresh and properly stored.
Maintaining a clean and organised work area: be responsible for keeping your work area clean, organised and efficient.
Assisting the head chef: assist the head chef with various tasks, such as menu planning, food ordering, and recipe development, to ensure that the kitchen runs smoothly and efficiently.
Skills and experience
must hold relevant qualification and at least 1 year relevant work experience
some knowledge and experience of japanese sushi preparation , we can teach the finer points.
strong culinary skills and knowledge of cooking techniques, ingredients, and flavor profiles
Time management: The ability to work quickly and efficiently while multitasking is crucial for this role
Communication: communicate effectively with other members of the kitchen staff, including the head chef, and front of house team to create the team environment.
Attention to detail: consistency is key the success of the team and the restaurant
Problem-solving: have the ability think on you feet and solve problems as they arise in the kitchen.
Teamwork: take direction from the head chef and working collaboratively with other members of the team to ensure that dishes are prepared and served efficiently.
Job benefits and perks
Early close venue last orders 9pm
Public holidays closed except for good Friday
Meals on shifts
Share of tips
Job Type: Full-time
Pay: $65,000.00 – $70,000.00 per year
Benefits:
Physical Setting:
Shift:
Work Days:
- Every weekend
- Monday to Friday
Education:
- Certificate I - IV (Preferred)
Work Authorisation:
Work Location: In person
