JOB DESCRIPTION

As Head Chef, you will take full ownership of the kitchen — creatively, operationally, and culturally — ensuring the food operation is consistent, profitable, and delivers an exceptional guest experience every service.

You will be responsible for:

• Leading, mentoring and developing a high-performing kitchen team, including recruitment, training, rosters and performance management

• Creating a positive, disciplined kitchen culture built on respect, accountability and clear standards

• Executing and evolving a bold Pan-Asian street food menu, ensuring consistency, speed and quality across all services

• Running high-volume, services with calm leadership and strong pass control

• Managing food costs, GP, ordering, inventory and supplier relationships with commercial focus

• Implementing systems and procedures that allow the kitchen to operate efficiently and sustainably

• Overseeing prep, portion control, waste reduction and stock rotation to maximise profitability

• Working closely with bar, events and management teams to align menus, service flow and guest experience

• Ensuring full compliance with food safety, hygiene, WHS and company policies at all times

• Maintaining a clean, organised and audit-ready kitchen environment

• Playing a key role in menu development, seasonal changes and future venue concepts within the group

This is a hands-on leadership role — you will be on the tools, on the pass, and setting the tone for every service.