About the business and the role

Award winning seafood focused restaurant and bar require a chef to take charge of a section and support the exec head chef to drive quality, consistency and creativity.  

Job tasks and responsibilities

Dish presentation and consistency: responsible for preparing, plating and serving the dishes , following recipes and ensuring timing and consistency

Managing inventory:  including ordering lists, monitoring stock levels, and ensuring that ingredients are fresh and properly stored.

Maintaining a clean and organised work area: be responsible for keeping your work area clean, organised and efficient.

Assisting the exec head chef with various tasks, such as menu planning, food ordering, and recipe development, to ensure that the kitchen runs smoothly and efficiently.

Skills and experience

must hold relevant qualification and at least 1 year relevant work experience

experienced with seafood and ideally Japanese cuisine

strong culinary skills and knowledge of cooking techniques, ingredients, and flavor profiles 

Time management: The ability to work quickly and efficiently while multitasking is crucial for this role

Mentoring: training KH and junior positions to be the best they can be

Communication: promote open dialogue with other members of the kitchen staff, and front of house team to create the best proactive team environment. 

Problem-solving: have the ability think on you feet and solve problems as they arise in the kitchen. 

Teamwork: take direction from the exec head chef and working collaboratively with other members of the team to ensure that dishes are prepared and served efficiently.

Job benefits and perks

Early close venue last orders 9pm

Public holidays closed except for good Friday

Meals on shifts

Share of tips