Prep Chef — The Dojo Ramen Bar, Northcote

We're a Japanese ramen bar and izakaya on High St, Northcote, going solid since 2013. We're after an experienced, organised prep chef to join our kitchen on a casual basis, 12–25 hours a week. This is the role that keeps everything running — get the prep right and the whole service runs clean.

What you'll be doing:

Stock — receiving, checking and putting away deliveries the moment they land, and rotating on FIFO so nothing gets wasted

Fish & meat — filleting and portioning whole salmon, breaking down chicken, prepping pork, all to our standard

Sauces — cooking and prepping our sauces from scratch

Slicer & gear — running the commercial slicer safely and cleanly across a range of ingredients

Daily prep — washing, peeling,



chopping and portioning at pace, without cutting corners

What we need:

Proven experience as a Prep Chef in a busy restaurant

Advanced knife skills and precise, consistent portioning

Confident filleting whole fish — salmon especially

Strong stock sense and organisation

Able to work on your own, follow recipes accurately, and get through a prep list without being chased

Japanese cuisine experience is a bonus, not a must — but the skills above aren't optional. We'll teach you our way of doing things; we can't teach you how to hold your own in a kitchen.

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📌 Prep Chef — The Dojo Ramen Bar, Northcote (Williamstown)
🏢 The Dojo Ramen Bar
📍 Williamstown