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Japanese Restaurant Chef

2 months ago

Adelaide, South Australia JAZ CATERING PTY LTD Full time
About Us

JAZ CATERING PTY LTD is a dynamic and innovative food service company that prides itself on delivering exceptional dining experiences. Our team is passionate about providing high-quality cuisine and outstanding customer service.

Job Summary

We are seeking an experienced and skilled Japanese Restaurant Chef to lead our kitchen operations and drive the success of our team. As a key member of our culinary team, you will be responsible for overseeing the day-to-day kitchen operations, managing inventory, and ensuring the highest standards of food quality and safety.

Key Responsibilities
  • Ingredients Ordering and Management: Maintain accurate records of ingredient inventory levels and ensure a sufficient supply of fresh ingredients.
  • Kitchen Management:
    • Supervise and lead a diverse team of kitchen staff, ensuring efficient collaboration and effective communication.
    • Train and guide the kitchen team to improve cooking skills and work efficiency.
    • Develop and implement food safety and hygiene standards to maintain a clean and safe kitchen environment.
  • Cooking and Production: Prepare and supervise the cooking process of key dishes, including teppanyaki, steamed dishes, fried foods, and desserts, ensuring that each dish meets our high standards of taste and appearance.
  • Menu Development: Participate in menu development and receive training to stay up-to-date with the latest culinary trends and techniques.
  • Customer Service: Provide excellent customer service, responding to customer feedback and adjusting dishes and services accordingly.
  • Marketing Collaboration: Work with our marketing team to promote the restaurant and expand our customer base.
  • Weekly Job Report: Submit a weekly report to the director on kitchen operations, highlighting successes and areas for improvement.
  • Cost Control: Monitor and control food costs, labor costs, and inventory levels to ensure budgetary compliance.
Requirements
  • Qualifications: Certificate IV in Commercial Cookery or Kitchen Management, and a Diploma in Hospitality Management or above.
  • Experience: Minimum 3 years of cook and kitchen management experience in high-volume restaurants, with at least 2 years of experience as a chef or in a similar role.
  • Culinary Skills: Proficiency in Japanese cuisine and culinary techniques, including tempura, steak, and teppanyaki-style cooking concepts and principles.
  • Leadership Skills: Strong leadership, communication, and customer service skills, with the ability to motivate and guide a team.
  • Language Skills: Fluency in Japanese and English, or Chinese and English is advantageous.
  • Flexibility: Willingness to work flexible hours, including weekends, public holidays, and extra hours.
  • Australian Working Rights: Must have full Australian working rights.