Salary: $75,000 – $85,000 / year + superannuation
Full Time Position, Permanent
Address: 100 Miller Street, North Sydney, NSW, 2000

About the Business

Toki Bistro & Bar, a sanctuary of culinary fusion, combines French sophistication with Japanese artistry, crafting unforgettable dining experiences. Our dedication to excellence and creativity shines through every dish, offering a unique blend of flavours that tantalise the senses.

Embark on a journey with Toki, where tradition meets innovation, and every bite tells a story of passion and craftsmanship. Let us take you on an exquisite adventure through the fusion of two rich culinary heritages, creating a harmonious symphony of taste and culture.

About the Role

The main duties and responsibilities of a ‘Chef’ at Toki Bistro & Bar include the following:

· Plan, prepare and execute high-quality dishes in accordance with the restaurant’s concept, menu and standards

· Develop, test and update menus, including seasonal specials, while ensuring consistency in taste and presentation

· Oversee daily kitchen operations, including food preparation, cooking, plating and service timing

· Ensure all food is prepared in compliance with hygiene, health and safety regulations

· Manage kitchen staff, including scheduling, task allocation,



training and performance supervision

· Monitor food quality, portion control, and presentation to maintain high culinary standards

· Manage inventory, including ordering supplies, controlling stock levels and minimizing food waste

· Work closely with management to control food costs, pricing, and budgeting

· Maintain cleanliness and organisation of the kitchen, equipment, and work areas

· Collaborate with management to support special events, promotions and current menu launches

Qualification, Skills and Experience

· Possesses formal culinary training or relevant professional qualifications

· Has 5-10 years of solid working experience as a Chef

· Strong knowledge of food preparation techniques, kitchen operations, and menu development

· Experience in leading and training kitchen staff in a fast-paced environment

· Able to work well under pressure and maintain consistency during peak service hours

· Knowledgeable in food safety, hygiene standards, and kitchen best practices

· Creative, detail-oriented, and passionate about delivering high-quality food and dining experience

Job Types: Full-time, Permanent

Pay: $75,000.00 – $85,000.00 per year

Work Location: In person

📌 Chef (North Sydney)
🏢 Hanayama Sydney
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