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.Key responsibilitiesLead the kitchen teamOversee daily operationsMaintain high food quality and kitchen operationsManage stock for a specialty menuAbout youMinimum 5+ years of commercial culinary experienceProven track record at Sous Chef level or above in a quality dining environmentFluent in both Korean and EnglishEnergetic, positive mindset with robust leadership and communication skillsExperience in maintaining high food quality, kitchen operations, and stock management for a specialty menuWhich 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) (New South Wales)
🏢 @
📍 New South Wales