The Chef will prepare a range of Japanese dishes, heavy volume order handling, maintain food safety standards, and support smooth daily kitchen operations. The role involves working across sushi, sashimi, and hot food sections while ensuring consistent quality and presentation.

Duties

- Preparing and cooking Japanese menu items across sushi and hot food sections
- Managing mise en place and ensuring ingredients are prepared to required standards
- Coordinating workflow with other kitchen sections to ensure timely dish delivery
- Maintaining cleanliness and correct handling of knives, tools, and kitchen equipment
- Monitoring temperature control in cooking areas, fridges, and food storage facilities
- Following food safety and OH&S; requirements including raw fish handling and gluten free procedures
- Checking deliveries, rotating stock,



and ensuring ingredient freshness
- Preparing sauces, marinades, and condiments according to house recipes
- Conducting daily inventory checks and reporting shortages
- Training junior kitchen staff in Japanese cooking techniques and kitchen procedures

Requirements

- Certificate IV in Commercial Cookery or higher
- Minimum 2 years experience in a commercial kitchen
- Experience in Japanese cuisine preferred
- Strong skills in fish preparation including filleting and slicing
- Ability to work efficiently in a rapid paced environment
- Good teamwork and communication skills
- Availability to work Fridays and Saturdays

📌 Sushi & Sashimi chef (Asquith)
🏢 SushiMee
📍 Asquith