Chef

vor 1 Tag

Council of the City of Sydney, Österreich Labour Support Group Vollzeit

Itzsan Yakiniku Lidcombe is an authentic and premium Japanese BBQ restaurant dining experience in Lidcombe in NSW. They are now looking for a Chef to join their kitchen team. The Role The Chef will be responsible for preparing and cooking premium Wagyu and other Japanese BBQ dishes, managing kitchen operations, maintaining food safety and hygiene standards, and ensuring consistency and excellence in every meal served. This is a full time role with an annual salary set at $85,000 depending on experience plus superannuation, and is based in Lidcombe in NSW. Responsibilities Prepare, cook, and present high-quality Japanese BBQ and Wagyu dishes according to restaurant standards. Develop and update menus, ensuring variety, creativity, and cost-effectiveness. Calculate recipe and menu costs to maintain food cost targets and profitability. Communicate and coordinate with suppliers to ensure quality ingredients and timely delivery. Manage staff rosters and ensure adequate kitchen coverage during operating hours. Control kitchen operational costs, including stock levels, portion control, and waste management. Maintain kitchen cleanliness, organisation, and compliance with hygiene and safety regulations. Supervise, train, and motivate kitchen staff to achieve consistent quality and efficiency. Apply advanced meat preparation and trimming techniques, particularly for Wagyu and premium cuts. Collaborate with front-of-house staff to ensure smooth service and customer satisfaction. Requirements To be successful in this role, you must have: Relevant Certificate 3 or 4 qualifications in commercial cookery and Diploma of Hospitality Management or higher (or equivalent qualification). Minimum 4 years of experience as a Chef in a commercial kitchen Must have at least 4 years of experience in a kitchen leadership role (such as Head Chef or Sous Chef). Minimum 4 years of experience with Yakiniku/BBQ-style cuisine At least 4 years of cooking meats over open charcoal fire At least 4 years of menu planning experience Must know how to create new recipes and design menu according to budget Must be able to work with variety of proteins including beef, pork, seafood Experience in adherence to recipe & portion control, as well as ordering and stock control Excellent leadership, organisation, and communication skills. Flexible availability, including evenings, weekends, and public holidays. Thorough understanding of food safety and hygiene practices. Excellent communication skills and the ability to work as part of a team #J-18808-Ljbffr

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