We're recruiting a skilled Japanese/Korean Chef / Kitchen Lead to join our pre-opening team for a new venue launching in early 2026 in Surry Hills.

At opening, there will be no Head Chef on site, so we're looking for someone senior enough to take real ownership of the kitchen on shift. You'll help build standards, prep systems, and service flow from the ground up, and play a key role in training the team as we ramp into launch.

If you're confident leading service, care about authentic Japanese technique, and have yakitori experience (or a strong desire to specialise in it), this is your chance to shape a venue from day one.

Key Responsibilities

• Lead day-to-day kitchen operations during pre-opening and launch period.
• Prepare and cook Japanese dishes with strong attention to flavour, technique, and presentation.
• Yakitori preparation and grilling (preferred): skewering, charcoal/binchotan control, tare/basting, timing and pacing.
• Drive pre-opening setup: menu trials, prep systems, stock par levels, SOPs, station layouts, service workflow.
• Train and support junior kitchen staff as the team grows.
• Manage ordering, stock rotation, waste minimisation, and cost awareness.
• Maintain food safety, hygiene, and cleanliness to NSW compliance and venue standards.

About You

• Proven experience as a Japanese/Korean Chef in a commercial kitchen.
• Minimum 3-4 years of experience as a Japanese/Korean Chef in a commercial kitchen environment.
• Comfortable running services without a Head Chef present, including decisions during busy periods.
• Yakitori experience strongly preferred (skewering, grilling, sauces/tare, charcoal control, service timing).
• Strong knife skills and knowledge of Japanese ingredients and fundamentals.
• Calm, organised, and consistent under pressure.
• Leadership mindset: you take responsibility, support the team, and keep standards tight.
• Reliable communicator who values clean, disciplined kitchens.
• Flexible to work evenings/weekends once trading starts.
• Fluency in English is required; Japanese/Korean language ability is not mandatory for this position.

Qualifications / Requirements

• Certificate III in Commercial Cookery (or equivalent), or strong relevant experience.
• Sound food safety/HACCP knowledge.
• Full Australian working rights (sponsorship may be considered for exceptional candidates).
• Availability to start before opening for training and setup.
• Must be available to commence in Q1 2026 for pre-opening preparation and training.