Key Responsibilities

• Examine and select fresh ingredients, including fish, meat, vegetables and other food products, to ensure quality.

• Prepare and cook Japanese dishes, including sushi, chicken katsu, donburi, Japanese curry, fried rice, udon, ramen, tempura and other menu items.

• Cut, slice, marinate and season ingredients according to established recipes.

• Regulate and monitor the temperatures of grills, fryers, stoves and other cooking equipment.

• Monitor cooking processes to maintain consistent food quality and taste.

• Portion, plate and garnish dishes according to presentation standards.

• Store raw ingredients and prepared food in appropriate temperature-controlled facilities.

• Prepare meals according to special dietary requirements, including food allergies.

• Monitor stock levels, rotate ingredients and estimate daily food preparation requirements.

• Maintain kitchen cleanliness and comply with food safety and hygiene standards.

• Coordinate with kitchen staff to ensure timely and accurate food preparation.

Requirements

• A relevant qualification at NZQF Level 4 or above (or an equivalent overseas qualification) in cookery, culinary arts or a related field; OR at least 2 years of relevant work experience in a commercial kitchen.

• A minimum of 6 months of practical work experience in Japanese cuisine preparation and cooking, regardless of qualifications.

• Knowledge of Japanese cooking techniques, including sushi, rice dishes, noodles and hot meals.

• Good understanding of food safety and kitchen hygiene.

• Ability to work independently and as part of a team.

• Good time management and attention to detail.

• Availability to work on weekends and public holidays as per the roster.

• Flexibility to work within a 7-day-a-week operation, including split shifts.

How to Apply

Please submit your application through this platform, including your CV outlining your relevant qualifications and work experience.