Overview
Hatori Karaage is based on Japanese tradition with Japanese-fusion styled food and beverages. We aim to provide a comfortable and friendly atmosphere with the best quality food in every dish we serve. We seek to nourish and bring happiness to our customers in body and soul.
We are one of the state’s fastest-growing quality restaurants, applauded by mainstream media and customers on social media.
Role
We are looking for a Chef who will plan, organise and direct the preparation and cooking of our Japanese-fusion cuisine. The Chef plays a critical role in the kitchen, extending beyond managing cooks to planning menus, ensuring presentation is on point, and developing new, creative recipes.
The candidate should have strong management skills and a willingness to train kitchen staff.
Responsibilities
- Plan, collect, and estimate food and commodities for menus
- Prioritize menus, recipes, and task sheets
- Monitor quality of dishes at all stages of preparation and presentation
- Prepare and use specialized kitchen equipment
- Plan and organize logical work sequences within time restraints
- Communicate with other kitchen and food service staff
- Work cooperatively with other members of the kitchen team
- Maintain product, service, and market knowledge
- May select and train staff
- Demonstrate a high standard of personal hygiene
- Ensure high standards of sanitation and cleanliness throughout the kitchen
- Apply skills in a wide range of cookery methods to produce menu items
- Plan and sequence the timing of food preparation
- Develop and test new recipes for enterprise menus
- Plan, prepare, display, service, and clear a buffet
- Deal with shortages, mistakes, and other problems with food
- Give transparent instructions to kitchen staff within the area of responsibility
Responsibilities include
- Report problems and incidents to the relevant person or staff
- Ensure equipment is cleaned, stored properly and waste is handled according to health and safety regulations
- Evaluate food products to ensure quality standards are consistently attained
- Knowledge of supplies, equipment, services, ordering and inventory control
- Receive and store stock to enterprise standards and maintain an efficient store
- Prepare food for different service periods and meet special dietary requests
Qualifications
Diploma level in the relevant field or at least 3 years of relevant work experience as a chef in a formal restaurant setting
Job Details
Job Types: Permanent, Full-time
Schedule: 8 hour shift
- Experience: Kitchen: 3 years (Preferred)
- Work Authorisation: Australia (Preferred)
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