Cook

How is it like in Hajime's kitchen?

1. Learn authentic Japanese cooking methods by preparing dishes from scratch

• At each restaurant, we boil pork bones to make our ramen broth – no MSG. We butcher our meat every day. We make our own sauces at the restaurant (tonkatsu, tartar, goma etc). We do NOT have a central kitchen.
• This role is for someone who is keen to improve and refine their Japanese culinary skills each day. This is not suitable for applicants seeking to “cut a bag, add water, re-heat”

2. Contribute to different aspects of kitchen management

• Each cook maintains their station end-to-end. This includes hygiene, food preparation, food quality, food presentation. There are 3-4 people in the kitchen on any shift
• Each cook takes responsibility of when and how much inventory to order
• Each cook has the opportunity to work at different food stations to expand culinary skills, subject to skill levels and manpower

3. Career Progression

• 100% our chef and manager roles today are internal promotes (e.g. from cook promote to chef). Chef salaries start from $4500+.

What we offer

Full-time (5.5 days, $2,850-3,500) OR Permanent part-time (min 2-3 days per week, $14-15 per hour) available. Immediate or delayed start possible.

We provide a stableroster, outpatient medical coverage, 2 staff meals per day, staff discounts, 1.5x overtime pay when you agree to help with additional hours, performance bonus etc. We also support relevant upgrading courses/ training. Permanent part-timers receive most of the above benefits on a pro-rated basis.