Head Chef

You are required to work on a rostered basis and may need to work night shifts, throughout the weekend, or during public holidays.

Our head Chef is responsible for overall management of the operation of the kitchen, chefs and kitchen staff.

Your key Responsibilities include but are not limited to: 

·      Develop and maintain the menu and recipes, updating the menu from time to time based on feedback from customers and clients

·      Manage and monitor catering services Asahi Japanese provides to local communities and businesses

·      Monitor all activities in the kitchen

·      Maintain quality control and cost control, including ingredients and labour cost in all aspects

·      Participate in the recruitment and interview process of kitchen staff together with the Directors

·      Develop and implement training to other chefs, cooks and kitchen staff 

·      Set policies and standards for hygiene and health & safety standard in the kitchen

·      Spot-check dishes as they leave the kitchen for quality, presentation and temperatures

·       Order and maintain inventory for efficient operations

·       Meet with suppliers, arrange purchase and/or repairs of equipment and other supplies in the kitchen

·       Ensure healthy relationship between kitchen and the front of house team

·      Any other duties the employer may reasonably require

The right candidate needs to demonstrate:

• 3 years relevant experience (at least 2 years at Sous Chef level or above), with Japanese cuisine knowledge and practical experience,
• A tertirary qualification (Certificate or Diploma) in Cookery or Culinary Arts
• Team player and management skills in the kitchen
• Work under pressure and flexibility
• Be able to work late shifts, as well as during weekends and holidays
• Full driver's licence preferred

If this sounds like you, please do not hesitate to apply with your CV and a cover letter.