Key Responsibilities
* Prepare and cook food items in accordance with menu requirements and kitchen standards.
* Examine food ingredients to ensure freshness, quality, and suitability for consumption.
* Portion, assemble, and present dishes in accordance with restaurant standards.
* Regulate temperatures of ovens, grills, and other cooking equipment.
* Store food in temperature‐controlled facilities in compliance with food safety requirements.
* Prepare and handle raw ingredients, including seafood, ensuring proper hygiene and safe food‐handling practices.
* Prepare Japanese cuisine items, including sushi (such as nigiri and maki) and sashimi, in accordance with established kitchen procedures.
* Apply appropriate techniques in slicing, portioning, and assembling food items to ensure consistency and presentation.
* Assist in the preparation and seasoning of sushi rice to achieve appropriate texture and balance.
* Maintain consistency in food presentation and portion control in line with Japanese cuisine standards.
* Maintain cleanliness of kitchen and work areas in accordance with health regulations.
* Assist in meeting special dietary requirements where required.
Preferred Skills & Experience
* Experience working as a Cook in a high‐volume restaurant environment, preferably within a Japanese or sushi‐focused kitchen.
* Experience in Japanese cuisine or sushi preparation is highly desirable.
* Ability to handle raw ingredients (including seafood) safely and appropriately.
* Understanding of food safety and hygiene standards.
* Ability to work in a fast‐paced environment.
Requirements
* Relevant qualification (Certificate III in Commercial Cookery or above).
Compensation and Benefits
* Competitive salary based on experience, $70,000 - $80,000.
* Flexibility with working hours, including evening and weekend shifts as required by restaurant operations.
* Supportive team environment.
* Opportunity to develop skills in Japanese cuisine.
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