This is a senior leadership role responsible for overseeing kitchen operations, managing and developing a team of more than 60 staff, maintaining exceptional food quality and driving operational efficiency and profitability across a well-established Sydney-based hotel group comprising seven food and beverage outlets and producing in excess of 12,000 meals per week.

Key responsibilities

- Lead, manage and mentor a team of 60+ kitchen staff across seven outlets
- Oversee all aspects of kitchen operations, food preparation, presentation and service standards
- Develop and implement menus, maintain food quality and ensure consistency across all venues
- Manage food costs, labour budgets, stock control, purchasing and kitchen profitability
- Recruit, train, develop and retain high-performing kitchen teams
- Ensure compliance with food safety, workplace health and safety and relevant regulatory requirements
- Work closely with venue managers and senior management to achieve business objectives




- Identify opportunities to improve operational efficiency, staff performance and the overall customer dining experience

About you

- Proven experience as a Group Executive Chef, Executive Chef or in a comparable senior kitchen leadership role
- Demonstrated ability to lead, motivate and manage large, diverse kitchen teams
- Robust commercial acumen, with a sound understanding of food costs, labour management and operational budgets
- Excellent organisational, communication and people-management skills
- A hands-on leadership style, with the ability to maintain high standards while developing and empowering your team
- Experience in multi-venue hotel or hospitality operations will be highly regarded
- Experience with visa sponsorship and international recruitment processes would be an advantage

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📌 Group Executive Chef (New South Wales)
🏢 Marlow Hotel Management
📍 New South Wales