Join a cosy, busy restaurant serving authentic, modern Japanese cuisine.

We have been operating in Leederville, WA, for 12 years.

We seek passionate chefs/cooks who want to join and grow with us.

These roles are for someone who loves food and great flavours in Japanese cuisine.

You also love sourcing the best seasonal produce and experimenting with new combinations of Japanese and other ingredients.

You are open-minded to giving and receiving feedback and keen to help your team grow.

For the Chef's position, you have an Associate Degree, Advanced Diploma or Diploma or a minimum of 5 years of experience in Japanese cuisine as a Chef.

For the Cook's position, you have a Certificate III with at least 2 years of on-the-job training, a Certificate IV, or at least 3 years of experience in Japanese cuisine.

Chef
Responsible for planning and organising the preparation and cooking of food in the establishment.

Skill Level:

The entry requirement for this occupation is an Australian Qualifications Framework Diploma or a higher qualification.

The Chef must have verification of an apprenticeship as a Cook or a minimum of 5 years of experience as a Chef.

In all situations, the pertinent experience is required in addition to the formal qualifications mentioned.

Tasks Include:

• plans menus for the establishment and estimates food and labour costs, in consultation with the Head Chef/Manager
• supervises the activities of cooks and assistants, implements staff rosters, and monitors kitchen operations
• discusses food preparation issues with staff members, dietitians, and managers
• requisitions food, kitchen supplies and equipment
• demonstrates preparation techniques to cooks and advises on proper cooking procedures
• prepares, seasons, and cooks food
• portions food into proper servings, adds gravies, sauces, and garnishes
• explains, monitors, and enforces hygiene regulations
• may select personnel and train staff
• may freeze and preserve foods, as appropriate.

Cook

Responsible for preparing, cooking, and seasoning foods for guests in the establishment.

Skill Level:

The minimum entry requirement for the cook occupation is an Australian Qualifications Framework Certificate III or higher.

Cooks complete a formal apprenticeship or, if not under formal contract, demonstrate three years of hands-on vocational training.

Tasks Include:

• inspects food for quality control
• monitors temperatures of cooking equipment like ovens, grills, etc.
• prepares food for cooking and cooks food
• seasons food appropriately during cooking
• portions food into correct serving sizes, plates it, adds gravies or sauces and garnishes
• stores food in the appropriate temperature-controlled facilities
• may plan menus and estimate food requirements for orders and inventory
• may prepare food for special dietary requirements
• may train kitchen staff and apprentices.

The following conditions apply to both positions.

• Previous experience in a similar or higher-quality Japanese restaurant.
• Ability to work in a fast-paced, high-pressure environment.
• Excellent knife skills and ability to handle knives for sashimi.
• Strong communication and teamwork skills, with the ability to collaborate effectively with kitchen staff and the front-of-house team.
• Willingness to work shift work, including weekends.

Only applicants who meet all the selection criteria in their written application will be contacted.

Experience in Japanese cuisine is essential, whilst other qualifications are preferred but not mandatory.

We prefer to employ Australian citizens or permanent visa holders, but visa sponsorship is available for exceptional candidates who demonstrate outstanding skills and experience in Japanese cuisine.

Also, casual kitchen-hand positions are available.