Kokoro Mazesoba is seeking a skilled and motivated Chef to join our kitchen team at our Sydney CBD restaurant. The successful candidate will be responsible for preparing and cooking high-quality Japanese dishes, including mazesoba and other menu items, while maintaining consistent taste, presentation and portion standards.

The Chef will manage daily food preparation, cooking and kitchen operations, ensuring all dishes are prepared efficiently and served to the required standard. The role also involves maintaining food safety, hygiene and workplace health and safety requirements, monitoring stock levels, minimising food wastage and maintaining a clean and organised kitchen.

The successful candidate will work closely with the kitchen and front-of-house teams to ensure smooth service, particularly during busy trading periods. They will also assist with training junior kitchen staff, following established recipes and procedures, and contributing to menu preparation and improvements where required.

The ideal candidate will have at least one year of relevant commercial kitchen experience, strong cooking and food preparation skills, good knowledge of food safety practices, and an ability to work effectively in a fast-paced restaurant environment.

Benefits

• Full-time position in Sydney CBD
• Salary of $80,000–$85,000 + 12% superannuation
• Work with an established Japanese restaurant brand
• Opportunity to develop Japanese culinary skills
• Professional and supportive kitchen environment
• Opportunity for career growth and professional development
• Exposure to specialised mazesoba preparation and Japanese cuisine
• Work in a fast-paced and diverse hospitality environment
• Stable employment with ongoing training opportunities

Task & responsibilities

• Prepare and cook Japanese dishes, including mazesoba and other menu items.
• Follow recipes, portion sizes and food presentation standards.
• Prepare ingredients, sauces, noodles, meats, vegetables and garnishes.
• Maintain consistent food quality, taste and presentation.
• Monitor cooking times, temperatures and food quality.
• Ensure compliance with food safety and hygiene standards.
• Maintain a clean, organised and safe kitchen.
• Manage stock levels and assist with food ordering.
• Minimise food wastage and control ingredient usage.
• Operate and maintain kitchen equipment safely.
• Work efficiently during busy service periods.
• Coordinate with kitchen and front-of-house staff for smooth service.
• Assist in training and supervising junior kitchen staff.
• Assist with menu preparation and new dish development when required.
• Follow workplace health and safety procedures and restaurant policies.

Qualification & experience

• Minimum 1 year of relevant Chef experience.
• Relevant Commercial Cookery/Hospitality qualification preferred.
• Experience in Japanese or Asian cuisine is an advantage.
• Strong food preparation and cooking skills.
• Knowledge of food safety and hygiene standards.
• Ability to work efficiently in a busy kitchen.
• Good teamwork and communication skills.