HEF – KOTO Japanese Restaurant

KOTO Japanese Restaurant

Parkes, Canberra ACT

Full Time

Salary: $80,000 – $85,000 per annum + superannuation

About KOTO

KOTO is a contemporary Japanese restaurant in Canberra offering a refined dining experience. Led by Executive Head Chef Shinya Nakano, KOTO combines authentic Japanese techniques with creativity, precision and premium Australian produce.

We are seeking experienced and passionate Chef's to join our professional kitchen team on a full-time basis.

About the Role

As a Chef at KOTO, you will work closely with the Executive Head Chef and kitchen team to prepare and present high-quality dishes and maintain the standards expected of a premium Japanese restaurant.

Benefits

Full-time, long-term employment.

Salary of $80,000–$85,000 + superannuation.

Professional and supportive kitchen environment.

Opportunity to work with an experienced Japanese culinary team.

Relocation assistance to Canberra where appropriate.

Sponsorship opportunities may be available to suitable candidates.

Task & responsibilities

ey Responsibilities

• Prepare, cook and present dishes to consistently high standards.
• Prepare ingredients, seasonings and sauces in accordance with recipes and menu requirements.
• Assist with the planning and development of menus, specials and new dishes.
• Monitor the quality of dishes throughout preparation and presentation.
• Maintain consistency in portioning, presentation and food quality.
• Manage stock rotation, storage, ordering and inventory requirements.
• Assist with food and kitchen cost control and minimise wastage.
• Train, mentor and support junior chefs and kitchen staff.
• Ensure food safety, hygiene and workplace health and safety requirements are consistently maintained.
• Maintain a clean, organised and professional kitchen environment.
• Work collaboratively with the Executive Head Chef and other kitchen staff during preparation and service.

Qualification & experience

Relevant commercial cookery or culinary qualifications and relevant experience as a Chef at diploma level; or

At least 3 years of relevant full-time experience where formal qualifications are not held.

Demonstrated experience working as a Chef in a professional commercial kitchen.

Experience in Japanese cuisine and/or premium dining is highly regarded.

Strong knowledge of food preparation, cooking techniques, food safety and kitchen operations.

Good organisational and time-management skills.

Strong attention to detail, consistency and presentation.

Ability to work effectively in a fast-paced kitchen environment.

Ability to work flexible hours, including evenings and weekends.