Tanomi is a modern Japanese restaurant in Lidcombe specialising in premium seafood, sushi and sashimi, and a refined à la carte and set-menu dining experience across lunch and dinner service, Monday to Saturday.
We are seeking an experienced Chef to plan and organise the preparation and cooking of food in our kitchen on a full-time, ongoing basis.
Key responsibilities
Plan menus for lunch, dinner and set-menu service, estimate food and labour costs, and order food supplies and ingredients, including fresh seafood and produce.
Prepare and cook a range of authentic Japanese dishes, including sushi, sashimi, grilled (yakimono), rice and noodle dishes, and multi-course set menus.
Monitor the quality of dishes at all stages of preparation and presentation, maintaining consistency and portion control across services.
Discuss food preparation and service issues with the restaurant manager, kitchen team and floor staff, and coordinate the timing and sequencing of dishes during busy service.
Demonstrate cookery techniques and advise kitchen staff on cooking procedures.
Explain and enforce food hygiene, sanitation and workplace health and safety requirements throughout the kitchen.




Develop and refine dishes and seasonal menu items in line with the restaurant's offering.
Manage stock rotation, receipt and storage of supplies, and inventory control to minimise spoilage.
Select and train kitchen staff where required, and freeze and preserve foods as needed.
Skills and experience required
AQF Diploma or higher in commercial cookery or a related field; or at least three years of relevant full-time experience as a Chef in lieu of the formal qualification.
Demonstrated experience preparing Japanese cuisine, particularly sushi, sashimi and seafood, is highly regarded.
Sound knowledge of kitchen operations, food safety and cost control.
Ability to work efficiently and lead within a rapid-paced kitchen across lunch and dinner service.
Reliable and motivated, able to work both independently and as part of a team.
Availability to work evenings, weekends and public holidays on a rotating roster.
Salary: $79,423 to $83,000 per year plus superannuation, depending on skills and experience.
Hours: Full-time, rotating rostered shifts across lunch and dinner service, Monday to Saturday.
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📌 Commis Chef (New South Wales)
🏢 SHINKO BT
📍 New South Wales