Japanese Chef

Welcome to MK Riverside

The home of Japanese cuisine like you've never experienced before.

We specialize in modern Japanese cooking inspired by the best from the East and West, and our restaurants offer exceptional dining in superb locations.

Our Restaurant's PHILOSOPHY

Food is a staple of life and at Mikazuki Riverside we live by the philosophy that food should be easy to eat and always shared with friends and family.

Our dishes and special food is designed to bring the simplicity and beauty of Japanese cooking and meld it with nuances and surprising flavours of the west. Our chefs and restaurant teams have created an array of flavours to suit every palate–for the first timer to the most adventurous meal and unforgettable service with best quality dishes.

We are currently looking for a passionate chef who can incorporate diverse culinary techniques, respect cultural flavors, and elevate our dining experience.

Position: Full Time Chef

This position is playing a key role in delivering a refined and memorable dining experience. Responsible for ensuring that the standard and quality of the food preparation, production, presentation that reflect our culinary philosophy within budgetary limitations,

Supporting to head chef, co-ordinating with other kitchen staffs and supervising of daily work activities.

Keeping and maintaining highest level of work safety at all times. This role is very much hands-on, requiring attention to detail and a positive work attitude to manage and operate restaurant in a sustainable and profitable.

1. Ensure the consistent delivery of high-quality modern Japanese cuisine that reflects the restaurant's unique identity and upholds its reputation for excellence.2. Responsible for creative, operational, and supervisory aspects of the kitchen to ensure smooth day-to-day functioning while also supporting the restaurant's long-term growth.3. Oversee the full spectrum of kitchen operations including menu planning, food preparation, cooking, plating, and service coordination.

The Details of Duties

1. Prepare, and cook all menu dishes in accordance with recipes and quality standards (30%)

2. Monitoring quality of dishes at all stages of preparation and presentation (10%)

3. Design and develop seasonal menus and daily specials (10%)

4. Order, receive, and manage inventory of ingredients and kitchen supplies (15%)

5. Supervise and train kitchen staff to maintain productivity and high standards (15%)

6. Ensure compliance with food safety regulations and workplace health & safety requirements (10%)

7. Customer's Satisfaction and Checking the Customer's Feedback (10%)

8. Identifying the restaurant's service style and cuisine- Cooking all menu at the professional skills and knowledge for the best quality- Modifying the recipes by substituting the ingredients to match the need of the customers- Designing and writing menu content using proper description- Promote sales of menu items- Identifying special dietary requirement and able to cook according to customer's request- Identifying customer's preferences use seasonal produce- Presenting balanced dishes in an appetizing and attractive manner at the high level of standards- Delegating tasks to junior staffs according to efficiency consideration - Regularly providing staff's performance feedback, guidance and support when they need an assistant- Identifying the need for further training who is required- Identifying the purchase lists and determining the purchase requirement by the schedules- Ensuring and maintaining the storing of ingredients and checking the appropriately stored to maintain optimum quality- Checking the delivered stock's quality, quantity and pricing items- Inspecting the item's damage, use by dates- Advanced rotating and maintain stock to used- Implement and monitor compliance with all relevant food safety standards- Conduct regular inspections of food storage, preparation, and service areas to maintain hygiene standards- Ensure all staff adhere to workplace health & safety procedures- Ensure all dishes leaving the kitchen meet quality and presentation standards before service- Implement changes to menu items, portion sizes, or preparation techniques based on feedback and customer preferences- Strive to maintain a high level of customer satisfaction and encourage repeat business through consistently excellent dining experiences

Core Skills

• Diploma of Hospitality, or equivalent- Qualified chef with at least 3 years' experience in hospitality industries in a variety of hospitality venues- Must be highly skilled in preparing Japanese cuisine- Ability to reflect the aroma, flavours, and cultural essence of Japanese cuisine in dishes is highly desirable- Ability to combine ingredients to create harmonious and complex flavours profile- Proven ability to supervise and train a team effectively- Excellent organizational and time-management skills, with the ability to prioritise tasks under pressure.- Strong problem-solving skills and ability to adapt to changing situation- Effective communication and interpersonal skills to collaborate with team members- Strong understanding of food safety regulations, HACCP

What We Offer:

Full Time Position

Salary: $77,000 to $90,000

A supportive and collaborative kitchen team that values creativity and professionalism

Opportunities for growth and career development within a reputable hospitality group

If you believe you have the right set of skills and attribute for this position, please send us your resume by our email:

Job Type: Full-time

Pay: Up to $80,000.00 per year

Work Authorisation:

• Australia (Preferred)

Work Location: In person