chef

Chef

Salary: $75,000 – $85,000 / year + superannuation

Full Time Position, Permanent

Address: 100 Miller Street, North Sydney, NSW, 2000

About the Business

Toki Bistro & Bar, a sanctuary of culinary fusion, combines French sophistication with Japanese artistry, crafting unforgettable dining experiences. Our dedication to excellence and creativity shines through every dish, offering a unique blend of flavours that tantalise the senses.

Embark on a journey with Toki, where tradition meets innovation, and every bite tells a story of passion and craftsmanship. Let us take you on an exquisite adventure through the fusion of two rich culinary heritages, creating a harmonious symphony of taste and culture.

About the Role

The main duties and responsibilities of a ‘Chef’ at Toki Bistro & Bar include the following:

· Plan, prepare and execute high-quality dishes in accordance with the restaurant’s concept, menu and standards

· Develop, test and update menus, including seasonal specials, while ensuring consistency in taste and presentation

· Oversee daily kitchen operations, including food preparation, cooking, plating and service timing

· Ensure all food is prepared in compliance with hygiene, health and safety regulations

· Manage kitchen staff, including scheduling, task allocation, training and performance supervision

· Monitor food quality, portion control, and presentation to maintain high culinary standards

· Manage inventory, including ordering supplies, controlling stock levels and minimizing food waste

· Work closely with management to control food costs, pricing, and budgeting

· Maintain cleanliness and organisation of the kitchen, equipment, and work areas

· Collaborate with management to support special events, promotions and new menu launches