Kombu QVM is growing, and we’re looking for a Head Chef to lead our kitchen team and play a key role in the next stage of the venue’s development.

Our menu draws inspiration from traditional Japanese cooking and washoku principles, with a contemporary approach to ingredients, presentation and flavour. Working closely with the seasons and quality local produce, our focus is on considered, approachable food that is consistently executed to a high standard.

We’re looking for a strong leader, organised operator and passionate chef who can lead from the front while building a positive, professional and high-performing kitchen culture.

Working closely with the Executive Chef and management team, you’ll take ownership of the day-to-day kitchen operation, including menu development, food quality, kitchen systems, cost control, rostering, ordering, food safety and team development.

Experience with Japanese cuisine is highly regarded, but we’re equally interested in chefs with solid fundamentals, leadership experience and a genuine understanding of seasonality, quality produce and thoughtful cooking.

This role would suit an established Head Chef looking for their next challenge, or a strong Senior Sous Chef ready to step into a leadership position with greater ownership and responsibility.

With a newly established management team, a growing kitchen brigade and exciting new projects ahead, this is a great opportunity for someone looking for more than simply running day-to-day service. You’ll have the opportunity to help shape the kitchen, contribute to the direction of the menu, develop the team,



and build strong systems and standards as Kombu continues to grow.

Key Responsibilities

- Lead and manage the day-to-day kitchen operation
- Maintain consistent food quality, presentation and execution
- Work closely with the Executive Chef on menu development and seasonal changes
- Manage food cost, labour and other key kitchen performance targets
- Oversee ordering, stock control, wastage and supplier relationships
- Manage kitchen rostering and daily staffing requirements
- Maintain high standards of food safety, hygiene and kitchen organisation
- Recruit, train, mentor and develop the kitchen team
- Build a positive, professional and accountable kitchen culture
- Establish and maintain effective kitchen systems and procedures
- Lead service confidently and effectively in a fast-paced environment
- Encourage creativity, collaboration and continuous improvement within the team

What We Offer

- Competitive remuneration
- Work/life balance
- Generous staff discounts across the group’s venues
- Training and career development
- Opportunities for progression as the group expands
- Opportunities to be involved in future projects and openings
- A creative, focused and qualified kitchen environment
- Access to quality seasonal produce
- Genuine ownership and influence over the kitchen
- The opportunity to contribute ideas and help shape the future direction of Kombu

Kombu works alongside our sister venue, Mansae, bringing together two distinctive concepts and giving our chefs exposure to a broader range of ingredients, techniques and styles of service. To apply, please submit your cover letter and CV. We look forward to hearing from you.

📌 Head Chef (Melbourne)
🏢 KOMBU QVM
📍 Melbourne