Job Description
Head Chef & Venue Manager for an intimate 35-seat modern 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.
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Key responsibilities
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Lead the kitchen team
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Oversee daily operations
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Maintain high food quality and kitchen operations
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Manage stock for a specialty menu
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About you
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Minimum 5+ years of commercial culinary experience
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Proven track record at Sous Chef level or above in a quality dining setting
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Fluent in both Korean and English
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Energetic, positive mindset with strong leadership and communication skills
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Experience in maintaining high food quality, kitchen operations, and stock management for a specialty menu
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Which of the following statements best describes your right to work in Australia?
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What's your expected annual base salary?
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How many years' experience do you have as a venue manager?
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How much notice are you required to give your current employer?
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How many years' experience do you have in a Culinary Role?
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📌 Head Chef (Venue Manager) (Sydney)
🏢 @
📍 Sydney