Cook

Cook

Name:Sushi Hub Casuarina

ABN:**************

Work Type:Full Time with at least 38 hours per week

Salary:$65,208 + Superannuation per year

Location:Shop GD026, Casuarina Square, 247 Trower Rd, Casuarina NT 0810

About The Business

Sushi Hub Casuarina, located in Casuarina Square, is a well-established restaurant specialising in authentic Japanese cuisine. As part of Casuarina Fresh Food Pty Ltd, it has become a culinary landmark in the Northern Territory, recognised for quality service and fresh, locally sourced ingredients. Signature menu items include the Fresh Tasmanian Salmon Roll, Crispy Free-Range Chicken Roll, and Tuna Salad Roll, reflecting the restaurant’s emphasis on flavour, sustainability, and consistency.

The restaurant has experienced strong growth since its opening, leading to an expanded customer base and reputation within the community. To meet this demand, Sushi Hub Casuarina requires skilled kitchen staff to maintain high culinary standards and deliver exceptional service.

About The Position

Sushi Hub Casuarina is looking for a full-time Cook with at least 2 years of relevant experience and a relevant Certificate IV qualification.

Reporting To: This role reports to the Chef

Tasks and Responsibilities

·Food Preparation and Cooking:

Prepare and cook a variety of Japanese cuisine items, including sushi rolls, sashimi, nigiri, hand rolls, and hot meals, in accordance with Sushi Hub’s standardised recipes and presentation requirements. Season food during preparation and ensure all items are produced efficiently while maintaining consistent quality and food safety standards.

·Food Quality Control and Equipment Use:

Examine and inspect ingredients prior to preparation to ensure freshness and quality. Operate and monitor kitchen equipment such as rice cookers, fryers, and refrigerated display units, ensuring appropriate temperature control and safe cooking conditions.

·Kitchen Safety and Cleanliness:

Maintain a clean, hygienic, and well-organised kitchen and food preparation area in accordance with food safety standards and company procedures. Clean workstations, utensils, and equipment regularly, and ensure proper handling, labelling, and storage of ingredients in temperature-controlled environments.

·Inventory and Stock Control:

Assist in daily stock control by monitoring ingredient levels, reporting shortages, receiving deliveries, and organising storage areas. Ensure proper stock rotation and that all ingredients meet Sushi Hub’s freshness and quality standards.

·Team Collaboration and Operations:

Work closely with team members and the Supervisor to ensure smooth kitchen operations and timely preparation of orders during peak service periods. Follow established workflows to support efficient service in a fast-paced retail food environment.

·Customer Satisfaction and Dietary Requirements:

Prepare food items to meet customer expectations for quality, freshness, and presentation. Prepare meals to accommodate special dietary requirements and allergy considerations, following food safety procedures to minimise cross-contamination risks.

·Training and Continuous Improvement:

Assist in training new staff in basic food preparation and food safety procedures. Continuously improve efficiency and product consistency by following company guidelines and maintaining high culinary standards.

Qualifications, education, experience, and abilities required:

Qualifications/Education

·Certificate IV in Kitchen Management

Experience/ Knowledge

·At least 2 years of relevant experience working as a cook position in a Japanese style Cuisine

Essential Skills and Requirements:

Core Skills

·Ability to prepare, season, and cook a variety of sushi rolls, sashimi, and hot Japanese dishes to consistent quality standards.

·Skilled in handling fresh seafood and other perishable items, ensuring correct storage, handling, and food safety compliance.

·Competence in knife skills, sushi rolling, and traditional Japanese cooking techniques (e.g., grilling, steaming, tempura).

·Strong understanding of HACCP and food safety standards applicable in Australia.

·Menu planning and contributing to the development of new seasonal or signature dishes.

Workplace Competencies

·Ability to work efficiently in a fast-paced, high-volume kitchen environment.

·Strong teamwork and communication skills to coordinate with other kitchen and service staff.

·Time management and multitasking skills to ensure orders are prepared promptly without compromising quality.

·Attention to detail and presentation to maintain the restaurant’s reputation for high standards.

·Flexibility to work weekends, evenings, and public holidays as required in hospitality operations.

Personal Attributes

·Passion for Japanese cuisine and commitment to continuous improvement.

·Reliability, discipline, and ability to follow standard recipes and kitchen procedures.

·Customer-focused mindset, ensuring that every dish meets guest expectations.

Salary

Below is the annual base salary to be paid, plus superannuation contributions made at the level prescribed by the Superannuation Guarantee laws, or any laws that replace them. Annual base salary is $65,208 + superannuation.

Note

Only shortlisted candidates will be contacted.

Applications are open to Australian Citizens and Permanent Residents only.