Chef

Salary: $75,000 – $85,000 / year + superannuation

Full Time Position, Permanent

Address: 100 Miller Street, North Sydney, NSW, 2000

About the Business

Toki Bistro & Bar, a sanctuary of culinary fusion, combines French sophistication with Japanese artistry, crafting unforgettable dining experiences. Our dedication to excellence and creativity shines through every dish, offering a unique blend of flavours that tantalise the senses.

Embark on a journey with Toki, where tradition meets innovation, and every bite tells a story of passion and craftsmanship. Let us take you on an exquisite adventure through the fusion of two rich culinary heritages, creating a harmonious symphony of taste and culture.

About the Role

The main duties and responsibilities of a ‘Chef’ at Toki Bistro & Bar include the following:
Plan, prepare and execute high-quality dishes in accordance with the restaurant’s concept, menu and standards
Develop, test and update menus, including seasonal specials,



while ensuring consistency in taste and presentation
Oversee daily kitchen operations, including food preparation, cooking, plating and service timing
Ensure all food is prepared in compliance with hygiene, health and safety regulations
Manage kitchen staff, including scheduling, task allocation, training and performance supervision
Monitor food quality, portion control, and presentation to maintain high culinary standards
Manage inventory, including ordering supplies, controlling stock levels and minimizing food waste
Work closely with management to control food costs, pricing, and budgeting
Maintain cleanliness and organisation of the kitchen, equipment, and work areas
Collaborate with management to support special events, promotions and recent menu launches
J-18808-Ljbffr

📌 Chef Sydney
🏢 Toki Bistro & Bar
📍 Sydney