Benefits & Perks

  • Employee Discounts / Retail Partner Offers

    Employee Discounts / Retail Partner Offers

Position Purpose

To plan, direct, and execute the preparation and cooking of authentic Japanese dishes, including sushi rolls, nigiri, sashimi, bento boxes, donburi, and hot kitchen items, while managing food stock, quality control, and kitchen compliance.

Key Duties and Responsibilities

1. Menu Planning & Product Development

○ Plan, create, and refine authentic Japanese food menus tailored for fast-paced takeaway and dining operations (including sushi rolls, sashimi, donburi, teriyaki dishes, and seasonal specials).

○ Calculate food and labor costs, portion sizes, and set menu pricing to maintain profitability.

2. Food Preparation & Cooking

○ Execute specialized Japanese culinary techniques, including precise knife work for filleting and portioning fresh fish (e.g., fresh whole salmon filleted in-house) for sashimi and sushi.

○ Prepare seasoned sushi rice (shari), make sushi rolls (maki), nigiri, and hot food offerings according to standard recipes and quality benchmarks.

○ Monitor cooking processes, temperatures, and plating aesthetics to ensure all dishes meet presentation and quality standards.

3. Kitchen Management & Inventory

○ Order daily food supplies, fresh seafood, produce, and authentic Japanese ingredients from approved suppliers.

○ Manage inventory levels, minimize food wastage, and handle correct storage, freezing, and preservation of raw seafood and meat.

4. Food Safety, Hygiene & Maintenance

○ Enforce and adhere to New Zealand Food Safety standards, Health & Safety at Work Act requirements, and internal Food Control Plans (FCP).

○ Ensure strict temperature logging, allergen controls, sanitation of workstations, equipment, and storage areas.

5. Staff Supervision & Training

○ Demonstrate advanced Japanese cooking and prep techniques to kitchen assistants and junior cooks.

○ Coordinate kitchen workflow during peak hours (lunch/dinner operational rushes) to ensure quick food delivery times.

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Qualifications & Requirements

● Education: Relevant qualification in Culinary Arts or Commercial Cookery (e.g., NZ Register Diploma) OR at least 3 years of relevant professional chef experience.

● Specialized Experience: Proven experience in authentic Japanese culinary techniques, particularly specialized fish handling, knife skills, sushi preparation, and hot line cookery.

● Knowledge: Sound knowledge of food hygiene standards, stock control practices, and kitchen cost management.

Employer Questions

Your application will include the following question(s):

  • : Do you have experience preparing authentic Japanese cuisine, including sushi, sashimi, bento boxes, and hot kitchen items?
  • Are you legally entitled to work full-time in New Zealand?
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