Senior Chef de Partie

IIKO Mazesoba is a pioneer in brothless Japanese ramen in Australia. Established in 2019, our restaurant in Haymarket has become a popular dining destination for locals and visitors alike. Our restaurant in Green Square, Zetland was established in 2024. As we grow our business and expand to new locations, we are seeking motivated individuals to join our amazing team.

Annual Gross Salary range: $77,000 - 80,000

The role will include:

Plan and Preparation: plan and organise the preparation and cooking of dishes for their specific sections of the kitchen in accordance with the Head Chef’s recipes and instructions

Manage Station: Keep their workstation organised and ready with all necessary ingredients and tools.

Ensure Quality: Check that dishes meet quality and presentation standards.

Train Staff: Teach and oversee junior cooks or assistants in their section.

Handle Inventory: Order and manage supplies for their area and store ingredients properly.

Menu Planning: Provide input to planning menus for the restaurant

Operational Duties: Operating and maintaining specialized noodle mixing machinery; precision portioning of noodles according to proprietary recipes; and performing advanced production forecasting to manage daily inventory needs and minimize waste.

Catering: Preparing food for catering orders in a timely manner for pick-up by delivery driver

Communicate: Work well with other kitchen staff and servers to ensure smooth operations.

Benefits

Ongoing support and mentorship from our experienced senior chefs

Genuine progression opportunities within our company

Staff meals on shifts and staff discounts on days off

To be successful in this role, you will have experience in a busy fast paced kitchen and will bring a fresh and innovative approach to our team.

About you

Diploma of Hospitality Management or at least 3 years of full-time relevant experience that may substitute for the formal qualifications

Current experience as a CDP or Senior CDP

An understanding and experience of Japanese cuisine

You will have the ability to work under pressure and to tight deadlines

Experience in stock control, ordering & menu planning, and knowledge of quality management systems

HACCP compliance, food safety procedures and OH&S regulations

Commitment to allergen protocols

Intermediate computer skills will be a requirement of this role

Attention to detail and great time management is a must

Excellent knowledge of all kitchen procedures and operations

Professional demeanour and excellent communication skills