Sydney CBD


  • Fully qualified with exceptional knowledge and skills in the traditional art of sushi and sashimi making, including advanced knife skills and extensive knowledge of Japanese foods and condiments
  • Minimum of 3 years experience in similar restaurant and commercial kitchen environment
  • Can work under pressures of business volume, with self-motivated, can do attitude
  • Manager who communicates well in English, including conduct of one-to-one and small group job training
  • Willing to work roster that includes days, evenings, weekends and public holidays.

Key Responsibilities

  • Manage Sushi and Sashimi section efficiently and effectively
  • Produce Sushi and Sashimi to a consistently high standard
  • Help maintain overall kitchen standards, including food safety, WHS and cleanliness
  • Maintain safety of self and team at all times
  • Assist Executive and Sous Chefs with daily organisation of kitchen operations
  • Supervise and train section staff
  • Work in other sections of the kitchen when necessary and deputise for Sous Chef in
  • their absence.

Other Duties

  • Check presentation and correctness of all dishes before giving them to waitstaff
  • Check operational readiness of equipment before and after duty
  • Adhere to standard recipes and control food wastage
  • Check stored food for freshness and quality
  • Prepare special dishes as advised by Executive Chef
  • Assist Executive Chef with stock, i.e. ordering, receiving, control and stocktaking
  • Attend training arranged and/or conducted by Executive Chef


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Sushi and Commis Chef