Key Responsibilities

·       Designing and developing menus;

·       Calculating ingredient needs and estimating labour costs;

·       Sourcing high-quality seafood and fresh produce;

·       Preparing and cooking Japanese dishes;

·       Ensuring premium standards of food quality;

·       Demonstrating proper Japanese food preparation techniques and providing guidance on safe andcorrect handling methods;

·       Coordinating daily kitchen operations to ensure efficient workflow and timely service;

·       Implementing and monitoring strict food safety, hygiene, and workplace health practices, especiallyfor raw seafood;

·       Recruiting, training, and mentoring junior chefs and kitchen apprentices;

·       Managing stock levels and assisting with cost control, purchasing, and budgeting for sushiingredients and supplies.

Requirements

·       At least 2 years working experience as a chef (Japanese cuisine experience preferred).

·       Have a Certificate IV in Kitchen Management or other highly relevant degrees or qualifications

·       Strong knowledge of Japanese cuisine and kitchen operations.

·       Ability to work efficiently in a fast-paced environment.

·       Reliable, punctual, and team-oriented attitude.