Job Description
Tokyo Sushi Woy Woy is a Japanese restaurant located in Woy Woy, NSW, serving freshly prepared sushi and a range of Japanese dishes in a casual dining setting.
Our kitchen focuses on fresh ingredients, consistent preparation and presentation, and efficient service while maintaining the quality and flavours expected of Japanese cuisine.
About the Role
We are looking for a skilled and reliable Cook with experience in Japanese cuisine to join our team in Woy Woy.
Reporting to the Head Chef, you will be responsible for preparing, seasoning and cooking food in accordance with our recipes, quality standards and presentation guidelines.
This role is ideal for someone with a genuine passion for Japanese food and the ability to work well in a team environment during busy service periods.
Duties & Responsibilities
Prepare, season and cook a range of Japanese dishes, including rice, noodle, grilled, fried and simmered dishes and cooked components used across the menu.
Apply a variety of Japanese cooking techniques, including grilling, deep-frying, steaming, simmering, pan-frying and rice preparation, in accordance with recipes and quality standards.
Plate and garnish dishes to the restaurant's presentation standards, ensuring consistency across services.
Taste and adjust seasoning, sauces and other components to maintain consistent flavour profiles across service.
Inspect incoming seafood, meat,



vegetables and other ingredients to ensure freshness and quality and store food products correctly to maintain food safety standards.
Set up and organise the allocated cooking station with the required ingredients, utensils and equipment prior to each service.
Operate kitchen equipment safely and efficiently, maintaining a clean and organised workstation throughout service.
Prepare and cook food to order in a timely manner during service, coordinating with front-of-house staff to support productive customer service.
Assist with stock rotation, portion control and inventory management to minimise wastage.
Follow all food safety, hygiene and workplace health and safety procedures at all times.
Work collaboratively with the Head Chef and other kitchen staff to ensure smooth kitchen operations during busy service periods.
Report directly to the Head Chef on kitchen operations, stock needs and any food quality or service issues arising during shift.
Selection Criteria
Minimum 1 year of experience as a Cook, preferably in Japanese cuisine.
Relevanthospitality/commercialcookery qualification preferable.
Knowledge of Japanese ingredients and cooking techniques, with a genuine passion for Japanese food.
Ability to maintain a continual high standard of food quality and presentation.
Certificate III in commercial cookery and Certificate IV in Kitchen Management

📌 Cook (Central Coast)
🏢 Tokyo sushi
📍 Central Coast