- Chance to join a passionate, growing hospo group.
- Work in a Hatted Venue! With paid OT over 42 hours.
- Stunning location on the water, amongst many other amazing restaurants.
They offer some of the best Modern Japanese cuisine in town. It’s a modern and funky venue with a trendy bar, fully equipped kitchen and solid food offering that keeps the locals coming back.
An opportunity to work with amazing produce, learn new techniques and work at a hatted venue.
This hatted venue is part of a growing hospitality group. There will so much room for growth within their many venues.
Preferably need experience working in a high-end Japanese restaurant or venue. Confident with fish butchery, Japanese flavours and techniques is ideal. Sushi and sashimi experience is a bonus!
This is a Sous Chef role and requires hands-on leadership to run this successful tight knit kitchen team. Again, it’s very hands-on with limited admin work.
A big part of the role will be training the other chefs in the kitchen basic Japanese techniques and skills.
Ideally, you’ll be someone from a quality and busy restaurant background who thrives on working with top quality produce and is totally service driven. An opportunity for an experienced Junior Sous who is ready to step up to this exciting and challenging project.
We are looking for a person who is a natural leader, flexible, communicative, adaptable and positive.
All the usual bits of running a kitchen will be there and we really want someone who can get excited, work with and support the Head Chef. From running the kitchen on the Head Chef’s days off, to helping them create new dishes and refine the existing menu.
The chefs work 42-45 hours weekly with paid overtime after 42 hours.
Coming from a Hatted background preferred but not necessary if you come with the right attitude and skill set. Knowledge of Japanese cuisine is an advantage but again not necessary if there is a passion to learn.
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