Job Description

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 /n

/n

- Lead, manage and mentor a team of 60+ kitchen staff across seven outlets

/n

- Oversee all aspects of kitchen operations, food preparation, presentation and service standards

/n

- Develop and implement menus, maintain food quality and ensure consistency across all venues

/n

- Manage food costs, labour budgets, stock control, purchasing and kitchen profitability

/n

- Recruit, train, develop and retain high-performing kitchen teams

/n

- Ensure compliance with food safety, workplace health and safety and relevant regulatory requirements

/n

- Work closely with venue managers and senior management to achieve business objectives

/n





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

/n

About you /n

/n

- Proven experience as a Group Executive Chef, Executive Chef or in a comparable senior kitchen leadership role

/n

- Demonstrated ability to lead, motivate and manage large, diverse kitchen teams

/n

- Robust commercial acumen, with a sound understanding of food costs, labour management and operational budgets

/n

- Excellent organisational, communication and people-management skills

/n

- A hands-on leadership style, with the ability to maintain high standards while developing and empowering your team

/n

- Experience in multi-venue hotel or hospitality operations will be highly regarded

/n

- Experience with visa sponsorship and international recruitment processes would be an advantage

/n

#J-18808-Ljbffr

📌 Group Executive Chef (Sydney)
🏢 Marlow Hotel Management
📍 Sydney