Chefs and Cooks
- Prepare and cook Japanese dishes, including sushi and sashimi, to consistent quality and presentation standards.
- Maintain food safety, hygiene, stock rotation and efficient use of ingredients in the kitchen.
- Chefs oversee kitchen operations and staff, while cooks support food preparation and timely service.
Busines Overview:
Our venue partner, Sushi Cannon Pty Ltd trading as Koi Sushi is a Japanese-inspired sushi restaurant based in Cannon Hill, Queensland, Australia. They specialise in freshly prepared sushi and Japanese cuisine, offering customers a unique conveyor belt dining experience complemented by modern tablet ordering technology.
Through dine-in, takeaway and online delivery services, they strive to provide a welcoming dining environment and exceptional customer service. At Koi Sushi, they value quality, teamwork, efficiency and customer satisfaction, and aim to create a positive experience for both our customers and employees.
As the business continues to serve customers with quality Japanese cuisine and excellent dining experiences, Koi Sushi is currently seeking enthusiastic, reliable and customer-focused Chefs and Cooks to join our growing team.
Key Responsibilities – Chef
- Plan, prepare and oversee the preparation of a variety of Japanese dishes, including sushi, sashimi and other menu items.
- Develop, review and maintain menu items, recipes and food preparation standards.
- Supervise and coordinate kitchen operations to ensure efficient workflow and timely food service.
- Monitor food quality, taste, presentation, portion sizes and consistency.
- Ensure all food preparation and cooking activities comply with Australian food safety standards and workplace health and safety requirements.
- Manage stock levels, monitor ingredient usage and coordinate ordering of food supplies.
- Inspect the quality and freshness of ingredients and ensure appropriate storage and stock rotation.
- Train, guide and supervise kitchen staff, including cooks and kitchen assistants.
- Maintain cleanliness, hygiene and organisation of kitchen areas, equipment and utensils.
- Monitor kitchen costs, minimise food wastage and maintain effective portion control.
- Ensure food preparation and service are completed within required timeframes.
- Coordinate with management and front-of-house staff to ensure smooth daily restaurant operations.
Key Responsibilities – Cook
- Prepare and cook a variety of Japanese dishes, including sushi, rice dishes, hot meals and other menu items in accordance with established recipes and procedures.
- Assist with the preparation of ingredients, including washing, cutting, slicing, portioning and marinating food items.
- Prepare sushi ingredients and assemble sushi rolls, nigiri and other sushi products according to presentation and quality standards.
- Operate kitchen equipment and cooking appliances safely and efficiently.
- Ensure food is prepared, cooked and presented consistently according to restaurant standards.
- Monitor food freshness, quality and portion sizes throughout food preparation.
- Follow proper food handling, storage, labelling and stock rotation procedures.
- Maintain a clean, hygienic and organised kitchen and food preparation area.
- Comply with Australian food safety regulations, workplace health and safety requirements and restaurant procedures.
- Assist with monitoring stock levels, receiving deliveries and reporting shortages of ingredients and supplies.
- Minimise food wastage and maintain efficient use of kitchen ingredients and resources.
- Work collaboratively with the chef and other kitchen team members to ensure timely food preparation and service.
- Perform other kitchen duties as reasonably required to support daily restaurant operations.
Skills and Experience – Chef
- 1-2 years of experience working as a Chef in a Japanese restaurant, sushi bar or similar hospitality environment.
- Demonstrated knowledge and experience in preparing and cooking Japanese cuisine, including sushi, sashimi and other Japanese dishes.
- Strong knowledge of food preparation techniques, cooking methods, recipes and menu planning.
- Ability to oversee kitchen operations and coordinate food preparation activities efficiently.
- Experience supervising, training and supporting kitchen staff.
- Sound understanding of food safety, food hygiene, safe food handling and workplace health and safety requirements.
- Ability to monitor food quality, presentation, portion control and consistency.
- Knowledge of stock control, inventory management, ordering supplies and minimising food wastage.
- Strong organisational, time management and problem-solving skills.
- Ability to work effectively under pressure in a fast-paced kitchen environment.
- Good communication skills and the ability to work collaboratively as part of a team.
Skills and Experience – Cook
- 1-2 years of experience working as a Cook in a Japanese restaurant, sushi bar or similar hospitality environment is an advantage.
- Basic to intermediate knowledge of Japanese cuisine and food preparation techniques.
- Experience in preparing ingredients, cooking meals and assembling sushi or other Japanese dishes.
- Ability to follow recipes, cooking instructions and established food preparation procedures.
- Knowledge of food handling, food storage, hygiene and kitchen cleanliness practices.
- Understanding of food safety standards and workplace health and safety requirements.
- Ability to operate kitchen equipment and cooking appliances safely and efficiently.
- Good attention to detail, particularly in food quality, portion sizes and presentation.
- Ability to work efficiently and manage multiple food preparation tasks in a fast-paced kitchen environment.
- Strong teamwork, communication and time management skills.
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