The Company
Brisbane's market leading Japanese Restaurant offers sponsorship and relocation assistance to suitable candidates. The venue’s vision blends traditional Japanese techniques with innovative flavors, providing guests an unforgettable dining experience with only the finest ingredients and expert culinary craftsmanship.
The Role
Brisbane’s market-leading Japanese Restaurant is seeking an experienced Japanese Teppanyaki chef to join its brigade. As a chef, you will be the heart of the dining experience, showcasing your talents in front of guests while preparing top‑quality dishes with precision and flair.
You will maintain a high level of presentation and flavor, collaborate with a team of culinary professionals, and have opportunities to mentor junior chefs and shape the future of our kitchen. Your focus will be on providing an exceptional, memorable dining experience while maintaining high standards of food safety, cleanliness, and organization.
Skills and Experience
Proven experience with exceptional skills in grilling, chopping, and preparing Japanese dishes in a high‑paced, interactive environment. Strong understanding of Japanese ingredients, including seafood, meats, and fresh vegetables, and traditional and modern preparation techniques.
Passion for cooking and creating unique experiences for guests through the art of Teppanyaki. Leadership skills, with the ability to work under pressure and oversee kitchen operations when required. Excellent time management, organizational, and multitasking skills.
Relevant qualifications in Commercial Cookery and Food Safety.
Benefits and Culture
- Market-competitive salary package – $75K to $90K + Super
- Sponsorship and assistance with relocation
- Creative, dynamic, and supportive team environment
- Opportunities for career growth, development, and mentorship
- Brisbane waterfront location with a view
- Access to high‑end ingredients and tools to showcase your skillset
To apply online, please click on the apply button. Alternatively, for a confidential discussion please contact Michael Redhead on.
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