Head Chef

At OKAMI Japanese Restaurant, we offer an extensive array of traditional Japanese cuisine. Our guests enjoy a diverse menu that includes everything from sushi and sashimi to tempura and teriyaki, all made with high-quality ingredients. Our commitment to culinary excellence provides a delightful journey through Japanese gastronomy.

We are currently seeking an experienced Head Chef to join our team. You will be dedicated to culinary arts and eager to contribute to an extraordinary dining experience. As the leader in the kitchen, you will manage the overall operation of the kitchen, including food preparation, quality control, and kitchen staff supervision. You will ensure that all dishes are prepared to the highest standards of taste, presentation, and consistency while maintaining strict hygiene and safety standards. In addition, you will manage inventory, control food costs, and coordinate food supplies.

Roles and Responsibilities:

·Managing general kitchen operations and ensuring efficient kitchen performance during peak service times.

·Cooking to orders by applying different cooking techniques and supervising food preparation during service.

·Preparing, seasoning and overseeing the preparation of a range of ingredients for various dishes.

·Following and maintaining recipes and portion controls, and adjusting to customers' requirements where necessary.

·Monitoring the temperatures of cooking and refrigeration equipment to ensure food safety and quality.

·Providing advice in planning new menus and developing special dishes

·Checking the daily preparation list at the start of each shift to ensure ingredients and products are sufficient for service.

·Managing stock, food procurement and kitchen budgets to meet operational targets.

·Ensuring adherence to safety, hygiene and food quality regulations and standards.

·Participating in the recruitment, training and supervision of kitchen staff and ensuring appropriate kitchen procedures are followed.

· Managing kitchen staff rosters and arranging replacement staff where required.

Required Qualification and Experience

·At least 2 years’ relevant commercial kitchen experience, including experience in a senior or supervisory kitchen role.

· Relevant qualifications such as Certificate IV in Cookery and a Diploma in Hospitality Management or equivalent.

Required Knowledge and Skills

· Proven experience in Japanese cuisine, with deep understanding of traditional and contemporary styles.

· Excellent proficiency in cutting, preparation, and cooking techniques, ensuring consistency and precision.

· Strong leadership and team management abilities to motivate and guide kitchen staff effectively.

· Proactive, energetic, and passionate about delivering exceptional culinary experiences in the hospitality industry.

· Outstanding communication and interpersonal skills, with the ability to collaborate across all levels of the team.