The Client

Sushi Hyo in Ipswich, QLD is a Japanese restaurant specialising in sushi, sashimi, traditional Japanese cuisine and a variety of hot dishes. The restaurant offers dine-in, takeaway and sushi train dining experiences. They are seeking an experienced Chef to join their kitchen team. They are now looking for an experienced Chef to join their team.

The Role

This is for a full time role with an annual salary set at $85,000 plus superannuation. The role is based in Ipswich, QLD.

Duties will include:

- Plan, prepare and execute Japanese cuisine, including nigiri, maki rolls, sashimi, aburi sushi, donburi, bento, ramen, udon and traditional hot dishes.
- Apply advanced Japanese culinary techniques, including precision knife work, seafood preparation, rice seasoning, sushi rolling, searing, grilling, frying and broth preparation.
- Oversee the selection, handling, portioning and preparation of seafood, meat, vegetables and other ingredients to maintain freshness and product quality.
- Prepare Japanese sauces, marinades, stocks, dressings and seasonings, ensuring authentic flavour profiles and recipe consistency.
- Coordinate sushi preparation, hot kitchen production, mise en place and service sequencing during high-volume dining periods.
- Develop and refine recipes, seasonal menu offerings and presentation techniques to maintain culinary quality and customer appeal.
- Monitor food preparation standards, cooking temperatures, portion accuracy, plating consistency and presentation across all menu items.
- Supervise and train kitchen personnel in Japanese cooking techniques, food preparation methods, equipment operation and quality standards.
- Manage ingredient procurement, stock rotation, inventory levels, food costing, portion control and wastage reduction.
- Coordinate kitchen workflow, food preparation schedules and order prioritisation to maintain efficient dine-in and takeaway service.
- Implement food safety controls,



including raw seafood handling, temperature monitoring, allergen management, cross-contamination prevention and hygiene procedures.
- Inspect kitchen equipment, preparation stations, refrigeration systems and storage facilities to maintain operational safety and food quality.

Requirements

- Relevant qualifications in cookery or hospitality and tourism
- Minimum 12 months of experience as a Chef in commercial kitchen cookery
- At least 12 months' experience with menu planning and new dish planning
- At least 12 months' experience preparing authentic Japanese cuisine, including nigiri, maki, sashimi, aburi sushi, donburi, ramen, udon and traditional hot dishes.
- At least 12 months' experience applying advanced Japanese culinary techniques, including precision knife work, sushi rice preparation, seafood fabrication, grilling, searing, tempura frying and broth extraction.
- At least 12 months' experience handling raw seafood preparation, fish quality assessment.
- At least 12 months' experience developing Japanese sauces, stocks, marinades, seasoning from scratch.
- At least 12 months' experience coordinating high-volume sushi and hot kitchen operations, including mise en place, production sequencing, station management and service timing.
- Relevant experience supervising kitchen staff, implementing culinary quality controls, maintaining plating standards and managing food production efficiency.
- Relevant experience managing food costing, ingredient procurement, inventory rotation, portion standardisation, yield optimisation and kitchen wastage controls.
- Strong technical knowledge of Japanese culinary traditions, seafood characteristics, ingredient compatibility and contemporary sushi preparation techniques.
- Demonstrated ability to maintain culinary consistency, coordinate kitchen personnel and manage competing production priorities during high-volume restaurant operations.
- Ability to work versatile hospitality hours, including evenings, weekends and public holidays.

📌 Chef (Queensland)
🏢 Labour Support Group
📍 Queensland