Chef

Sushibar Kle Pty Ltd t / a Sushi Bar Caboolture Position: ChefLocation: Caboolture QLD 4510Salary: $76,515-$78,000Full-time Our Business Established in September 2022, Sushi Bar Caboolture is a proud local business dedicated to serving an extensive variety of high-quality Japanese cuisine. Rooted in our core values of trust, integrity, and courage, we consistently strive to outstanding dining and takeaway experiences. Our commitment to premium and exceptional service has made us a valued part of the Caboolture community. Job Description We are seeking a skilled and passionate Chef to join our team. This role involves preparing authentic Japanese dishes, overseeing day‑to‑day kitchen operations, and ensuring the highest standards of food safety and presentation. The ideal candidate will be experienced, detail‑oriented, and enthusiastic about Japanese culinary arts. Tasks and Duties Prepare and cook a diverse selection of Japanese cuisine, including but not limited to sushi, sashimi, tempura, and other specialty items. Maintain consistent food quality and presentation by following standard recipes and preparation methods. Ensure every dish meets or exceeds the restaurant’s culinary and aesthetic standards before service. Assist in developing and refining menu items, incorporating seasonal offerings and new culinary trends. Propose special dishes and contribute to the ongoing improvement of the dining menu. Uphold strict food safety and hygiene standards during all stages of food handling, preparation, and storage. Conduct regular inspections to prevent contamination and ensure compliance with health regulations. Maintain a clean, sanitary, and well‑organized kitchen environment at all times. Oversee inventory management, including the ordering, receiving, and storage of fresh ingredients and supplies. Monitor kitchen equipment to ensure it is properly cleaned, maintained, and in good working order. Collaborate closely with kitchen staff, including Cooks and Kitchen Hands, to ensure smooth daily operations. Provide training, support, and mentorship to junior staff to promote professional growth and high performance. Work in coordination with front‑of‑house staff to deliver timely and cohesive customer service. Communicate with the restaurant manager and suppliers to streamline ingredient procurement and kitchen needs. Engage directly with customers when necessary to gather feedback and enhance the dining experience. Address any food‑related concerns promptly and professionally to maintain customer satisfaction. Consistently strive to elevate the guest experience through culinary excellence and service quality. Skill Requirements Certificate III or IV in Commercial Cookery and Diploma of Hospitality Management. Minimum 1 year of experience as a Chef, ideally within a Japanese or Asian cuisine environment. Strong knowledge of Japanese culinary styles and preparation techniques. In‑depth understanding of food safety, kitchen hygiene, and sanitation standards. Ability to perform effectively in a high‑volume, fast‑paced kitchen. Excellent communication and teamwork abilities. Sound organisational and time‑management skills. Proficiency in basic math and kitchen‑related computer systems. Interested candidates should submit their resume and a cover letter detailing their experience and passion for Japanese cuisine. Candidates must have full working rights to be considered. #J-18808-Ljbffr