Employer: Tomoe Pty Ltd trading as Nimbin Shokudou

Location:
Nimbin, NSW Employment Type: Full-time

Salary:
AUD $79,423 – $85,000 per annum + superannuation, depending on experience Head Chef – Japanese Cuisine

About the Role
Nimbin Shokudou is seeking an experienced and highly skilled Head Chef to lead and manage the kitchen operations of our established Japanese restaurant in Nimbin, NSW. This is a senior, hands‑on position responsible for the overall operation of the kitchen and the consistent delivery of authentic Japanese cuisine. The Head Chef will be responsible not only for food preparation and cooking, but also for menu development, kitchen leadership, staff training, purchasing and supplier communication, stock and cost control, food safety, quality assurance and the implementation of Japanese kitchen and hospitality standards. Due to the nature of our restaurant, its cuisine, operating procedures and supplier relationships, the successful applicant must have substantial professional experience in Japanese cuisine and a strong understanding of professional restaurant operations in Japan. Key Duties and Responsibilities
- Managing and supervising the day-to-day operations of the kitchen.
- Taking overall responsibility for food preparation, cooking, presentation and quality control.
- Preparing and cooking authentic Japanese dishes to a consistently high professional standard.
- Leading kitchen operations during busy lunch and dinner service periods.
- Planning, developing and regularly reviewing menus in accordance with the restaurant's Japanese concept, customer demand and seasonal ingredient availability.
- Developing new Japanese dishes, recipes, preparation methods and presentation standards.
- Maintaining authentic flavours, preparation techniques,



portion sizes and presentation across all menu items.
- Establishing and maintaining standard recipes, preparation procedures and kitchen operating systems.
- Maintaining Japanese kitchen practices and hospitality standards within an Australian restaurant environment.
- Leading, supervising, training and mentoring chefs, cooks and other kitchen staff.
- Training kitchen staff in Japanese cooking techniques, preparation methods, presentation standards, kitchen procedures and food handling practices.
- Coordinating kitchen workflow and allocating duties to ensure efficient and timely service.
- Preparing and managing kitchen staff rosters according to operational requirements.
- Monitoring staff performance and maintaining appropriate professional kitchen standards.
- Managing food costs, portion control and kitchen labour costs.
- Monitoring kitchen profitability and working with management to maintain commercially sustainable food operations.
- Managing stock levels, inventory, ordering and receiving of food and kitchen supplies.
- Maintaining appropriate stock rotation and reducing food wastage.
- Communicating directly with Japanese suppliers regarding ingredients, product specifications, availability, ordering and purchasing requirements.
- Reviewing Japanese-language supplier communications, ingredient information and product specifications where required.




- Liaising with local and international suppliers to maintain appropriate product quality, consistency and availability.
- Ensuring Japanese ingredients and specialised products meet the restaurant's required quality standards.
- Ensuring compliance with Australian food safety, hygiene and workplace health and safety requirements.
- Maintaining appropriate food storage, temperature control, sanitation and food safety procedures.
- Maintaining a clean, organised and professional kitchen environment.
- Monitoring kitchen equipment and coordinating maintenance and repairs where required.
- Managing dietary requirements, food allergies and special customer requests.
- Working closely with restaurant management and front-of-house staff to ensure smooth and efficient restaurant operations.
- Maintaining food quality and service standards during high-volume trading periods.
- Assisting management with operational planning, budgeting and continuous improvement of kitchen operations. Essential Skills and Experience To be considered for this position, applicants must demonstrate:
- A minimum of 5 years of professional experience in Japanese cuisine and Japanese restaurant operations.
- Substantial hands‑on professional experience working in restaurant kitchens in Japan.
- Relevant commercial cookery qualifications or equivalent professional experience.
- Demonstrated experience in a senior chef, Sous Chef, Head Chef or equivalent leadership position.
- Advanced knowledge of authentic Japanese cooking techniques, ingredients, preparation methods and food presentation.
- Strong knowledge of traditional and contemporary Japanese cuisine.
- Solid understanding of Japanese professional kitchen culture, procedures, workflow and quality standards.
- Demonstrated

📌 Head Chef (Nimbin)
🏢 TOMOE
📍 Nimbin