Head Chef & Venue Manager for an intimate 35-seat up-to-date 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?

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📌 Head Chef (Venue Manager) (Ryde City Council)
🏢 @
📍 Ryde City Council