Join an ambitious, growing hospitality group inspired by Japanese craftsmanship and a passion for excellence.

Established in 2020, Azabu Group is a vertically integrated hospitality collective dedicated to challenging perceptions and exceeding expectations. With an expanding portfolio of premium dining destinations across the Sydney CBD, North Sydney, and Chatswood, we are seeking talented Back of House professionals to join our culinary teams.

This is a rare opportunity to work within a high-growth group that values technical skill, creativity, and a commitment to the highest standards of the craft.

About Five

FIVE is built on a single commitment - the ingredient at its peak. Each plate begins with what is in season and is guided by the craft that best honours it: dashi or sauce, live fire or koji, charcuterie or kombu, fermentation or raw.

Technique is never imposed. It is chosen.

Drawn from a globally trained kitchen, grounded in Japanese discipline, the experience pays homage to wabi sabi. Restraint, transience, and the quiet rhythm of nature in cycle. Vegetables, grains, seafood and protein are treated with equal importance, the room, menu and service held to the same care, supporting the ingredient at its centre.

The Opportunity

We are deeply committed to investing in our people. If you are looking to push your boundaries,



this role offers an unparalleled environment to accelerate your growth through dedicated internal training and mentorship.

In this role, you will:

Refine your craft and modern techniques under the mentorship of awarded culinary leaders with world-class fine dining backgrounds.

Participate in structured internal training designed to develop your technical skills, palate, and operational knowledge.

Gain deep exposure to contemporary Kaiseki principles, intricate knife skills, and the artistry of seasonal storytelling through food.

Learn to maintain the meticulous standards, pacing, and presence required for a high-end, open-kitchen dining experience.

What We're Looking For

An ambitious, up-and-coming Junior Chef with a minimum 1 year experience in a premium restaurant environment.

A strong desire to take on a new challenge and actively develop your skills through our internal training programs.

A commitment to the exact discipline, structure, and precision required for premium Japanese culinary presentation.

A passion for genuine hospitality and the focus required to thrive in a guest-facing, intimate kitchen setting.

Excellent time management, strict adherence to NSW food safety and hygiene regulations, and a collaborative team mindset.

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📌 Junior Chef | Five (City of Sydney)
🏢 Azabu Group
📍 City of Sydney