Duties and Responsibilities
- -Prepare, cook and plate hot and cold Japanese dishes for service to customers, including sushi, rolls, sashimi, ramen, and bento
- -Prepare ingredients such as seafood, rice, vegetables and sauces.
- -Season food appropriately during preparation and cooking
- -Implement modifications in preparing food to suit every single dietary requirement for all ages (including kids) and persons with various allergies
- -Menu-planning and development, with consideration to customer preferences and seasonal availability of ingredients
- -Work collaboratively with kitchen and front-of-house staff to ensure efficient service
- -Ensure proper portion control and food presentation.
- -Maintain high standards of food hygiene and safety.
- -Monitor stock levels and assist with ordering supplies.
- -Minimise food waste and control kitchen costs.
- -Maintain cleanliness and organisation of the kitchen.
Qualifications and Work experience Required
- -Certificate III or IV in Commercial cookery ( or equivalent qualification).
- -At least 1 year of relevant full-time work experience in Japanese cuisine.
- -Experience in sushi preparation and knife skills.
- -Knowledge of food safety and hygiene regulations.
- -Ability to work under pressure during busy service periods.
- -Strong teamwork and communication skills.
Applicants must have full, unrestricted working rights in Australia
- -Only Australian Citizens, permanent residents, or applicants with full-time work rights should apply.
