Job Type: Permanent position | Full time position
Job Description
IIKO Mazesoba is a pioneer in brothless Japanese ramen in Australia. Established in 2019, our restaurant in Haymarket has become a popular dining destination for locals and visitors alike. Our restaurant in Green Square, Zetland was established in 2024.
Annual Gross Salary range: $77,000 - 80,000
The role will include:
Plan and Preparation: plan and organise the preparation and cooking of dishes for their specific sections of the kitchen in accordance with the Head Chef's recipes and instructions Manage Station: Keep their workstation organised and ready with all necessary ingredients and tools. Ensure Quality: Check that dishes meet quality and presentation standards.
Train Staff: Teach and oversee junior cooks or assistants in their section. Handle Inventory: Order and manage supplies for their area and store ingredients properly. Menu Planning: Provide input to planning menus for the restaurant
Operational Duties: Operating and maintaining specialized noodle mixing machinery; precision portioning of noodles according to proprietary recipes; and performing advanced production forecasting to manage daily inventory needs and minimize waste. Catering: Preparing food for catering orders in a timely manner for pick-up by delivery driver Communicate: Work well with other kitchen staff and servers to ensure smooth operations.
Benefits
- Ongoing support and mentorship from our experienced senior chefs
- Genuine progression opportunities within our company
- Staff meals on shifts and staff discounts on days off
To be successful in this role, you will have experience in a busy fast paced kitchen and will bring a fresh and innovative approach to our team. About you
Diploma of Hospitality Management or at least 3 years of full-time relevant experience that may substitute for the formal qualifications Current experience as a CDP or Senior CDP An understanding and experience of Japanese cuisine
You will have the ability to work under pressure and to tight deadlines Experience in stock control, ordering & menu planning, and knowledge of quality management systems HACCP compliance, food safety procedures and OH&S regulations
Commitment to allergen protocols Intermediate computer skills will be a requirement of this role Attention to detail and great time management is a must
Excellent knowledge of all kitchen procedures and operations Professional demeanour and excellent communication skills
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