Dokutoku is a up-to-date Japanese restaurant in Docklands, specialising in Sukiyaki (Japanese hot pot with M6-M9 wagyu), Gyukatsu (fried wagyu cutlet), and Teishoku (traditional set meals). We use homemade Japanese recipes and premium Australian meats.
About Us
Dokutoku is a modern Japanese restaurant in Docklands, specialising in Sukiyaki (Japanese hot pot with M6-M9 wagyu), Gyukatsu (fried wagyu cutlet), and Teishoku (traditional set meals). We use homemade Japanese recipes and premium Australian meats.
The Role
We are seeking an experienced Chef to join our kitchen team. You will run a section during lunch and dinner services, preparing authentic Japanese dishes to our exact standards.
Key Duties
Prepare Sukiyaki ingredients: slice wagyu (M6-M9) to 3mm, portion vegetables, tofu, mushrooms, and noodles
Make Gyukatsu: crumb and deep-fry wagyu cutlets to medium-rare
Produce Teishoku: grill unagi, prepare tonkatsu curry, and cook soy garlic tofu
Make dashi broth and dipping sauces (ponzu, goma dare, warishita) from scratch daily
Run a station during lunch (11:30am–3:30pm) and dinner (5:00pm–9:*****:00pm) services
Inspect wagyu quality and maintain food temperature logs




Train junior kitchen staff on Japanese cutting techniques
Maintain HACCP hygiene and sanitation standards
Cook to order for up to ***** customers per service.
Monitor and record food temperatures (hot holding above 60°C, cold below 5°C).
Coordinate with front-of-house for dietary modifications (gluten-free, vegetarian sukiyaki).
Rotate perishable items using FIFO (first-in-first-out) method.
Minimise waste by repurposing vegetable trimmings for stock.
Essential Requirements
Certificate III or IV in Commercial Cookery (or equivalent)
Minimum 2 years full-time commercial kitchen experience
Proven experience in Japanese cuisine (hot pot, teppanyaki, or fry station)
Available for rotating roster including weekends and split shifts
Australian Citizen, Permanent Resident, or valid visa with full working rights
Desirable
Experience with M6-M9 wagyu beef
Basic Japanese kitchen terminology
What We Offer
$80,000 per year + 11.5% Super
Full-time hours (38 hours per week)
Busy Docklands location
#J-*****-Ljbffr

📌 Chef (Melbourne)
🏢 HOWEN GROUP
📍 Melbourne