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.
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What you'll be doing:
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Stock — receiving, checking and putting away deliveries the moment they land, and rotating on FIFO so nothing gets wasted
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Fish & meat — filleting and portioning whole salmon, breaking down chicken, prepping pork, all to our standard
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Sauces — cooking and prepping our sauces from scratch
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Slicer & gear — running the commercial slicer safely and cleanly across a range of ingredients
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Daily prep — washing, peeling,
chopping and portioning at pace, without cutting corners
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What we need:
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Proven experience as a Prep Chef in a busy restaurant
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Advanced knife skills and accurate, consistent portioning
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Confident filleting whole fish — salmon especially
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Robust stock sense and organisation
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Able to work on your own, follow recipes accurately, and get through a prep list without being chased
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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
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