Head Chef

Oishi-billi Japanese Restaurant is seeking a Head Chef to join and lead our culinary team. Located in the heart of Sydney, Oishibilli is renowned for its commitment to authentic flavors, precision, and exceptional customer experience.

About the Role:

Are you a passionate and experienced Japanese cuisine chef ready to take the lead in a dynamic and authentic Japanese restaurant? This position will report to the owner, the duties and responsibilities include but are not limited to the following:

·Contribute to menu development and product innovation based on seasonality, customer feedback and market trends in liaison with the management.

·Excellent knowledge both in Japanese hot food & sushi section

·Daily food production of approved menu supervision and participation

·Prepare high-quality sushi with consistency and attention to detail

·Oversee overall kitchen operations including training, quality control, food safety, and stock management.

·Good understanding of kitchen operation finances including revenues and expenditures

·Ability to accurately monitor food supply and kitchen equipment par levels, as well as notify management of any additional stock required.

·Hiring, managing and training new staff and scheduling staff’s working time on time

·Collaborate with senior management to achieve clear goals and drive innovation.

·Maintain high kitchen standards in all areas of operation, food hygiene and safety, food quality, and preparation.

·Improve the kitchen's operating efficiency by adhering to and upgrading kitchen policy and procedure.

·Share your ideas and experience in a supportive, horizontal management structure.

About you

We want someone passionate and creative to help enhance our customers' experience and further our already busy restaurant. The successful candidate must satisfy the following criteria:

·Culinary diploma or certificate III or IV in commercial cookery.

·Sushi Class Training/Certification is highly preferred.

·Minimum 3 years experience specializing in Japanese cuisine (sushi & sashimi, ramen, udon, tempura, stir-fry)

·Proven excellence in both sushi and Japanese hot food preparation

·Expert knife skills, especially for seafood preparation

·Strong understanding of traditional Japanese techniques and ingredients

·High standards for food quality, safety, and presentation

·Experience with kitchen operations: inventory, staff training, quality control

·Competent in managing kitchen finances (cost control, budgeting, etc.)

·Strong leadership and team management abilities

·Experience hiring, training, and scheduling kitchen staff

·Able to collaborate with senior management on menu innovation and restaurant goals

·Experienced Omakase Chef will be highly preferable

·Able to converse in basic Japanese will be an extra point

Other details:

·Job Type: Full Time, Permanent

·Salary: AUD 78,000 per year plus superannuation (based on experience and skills)

If this sounds like you, we would love to hear from you. Apply now and send your resume. Please note that only short-listed candidates will be contacted, and your application will be treated as strictly confidential.