Head Chef & Venue Manager for an intimate 35-seat contemporary Korean dining venue located in Macquarie Park. The kitchen centers on refined Gomtang complemented by a small, curated selection of signature side dishes. You will lead the kitchen team and oversee daily operations.
Key responsibilities
Lead the kitchen team
Oversee daily operations
Maintain high food quality and kitchen operations
Manage stock for a specialty menu
About you
Minimum 5+ years of commercial culinary experience
Proven track record at Sous Chef level or above in a quality dining environment
Fluent in both Korean and English
Energetic, positive mindset with strong leadership and communication skills
Experience in maintaining high food quality, kitchen operations, and stock management for a specialty menu
- Which of the following statements best describes your right to work in Australia?
- What's your expected annual base salary?
- How many years' experience do you have as a venue manager?
- How much notice are you required to give your current employer?
- How many years' experience do you have in a Culinary Role?
#J-18808-Ljbffr
📌 Head Chef (Venue Manager) (Ryde)
🏢 @
📍 Ryde