We are currently seeking a skilled and experienced Chef to join our kitchen team on a full-time basis. This position is important to the ongoing operation of Nagisa Japanese Restaurant to support the Head Chef and management team in maintaining Nagisa’s reputation for quality Japanese dining.

Benefits

Salary: $75,000 to $80,000 per annum plus superannuation, depending on skills and experience.

Task & responsibilities

Key Responsibilities:

•    Prepare, season, and cook a wide range of Japanese dishes, including sushi, sashimi, ramen, tempura, donburi, grilled dishes, rice and noodle dishes

•    Handle and prepare fresh seafood and Japanese ingredients with precision and care

•    Prepare sauces, broths, marinades, stocks, and other core menu components

•    Maintain high standards of food quality, consistency, portion control, and presentation

•    Assist with menu planning, seasonal menu development, and new dishes

•    Monitor stock levels and assist with ordering and supplier coordination

•    Ensure compliance with food safety, hygiene, and cleanliness standards

•    Supervise and train kitchen staff, including cooks and kitchen hands

•    Organise kitchen preparation and ensure smooth service during busy periods

•    Minimise food wastage and support kitchen cost control measures

Qualification & experience

•    1-2 years of relevant full-time work experience as a Chef

•    Certificate IV in Commercial Cookery or equivalent qualification. 

•    Strong knowledge of Japanese cuisine and cooking techniques

•    Ability to work efficiently in a fast-paced commercial kitchen environment

•    Strong organisational, communication, and teamwork skills

•    Relevant culinary qualifications will be highly regarded

•    Attention to detail, time management, teamwork, and leadership skills essential. 

•    An understanding of both traditional Japanese culinary methods and modern restaurant service expectations in Australia.