We are seeking an imaginative, highly skilled Resident Chef to lead culinary operations during 2 to 4 intensive, week-to-fortnight-long guest residencies throughout the year. Working in close, collaborative coordination with the property Host, you will design, execute, and present hyper-seasonal, narrative-driven dining experiences that connect our guests to the land, sea, and local terroir.

Key responsibilities

- Design dynamic, multi-course tasting menus tailored to the specific micro-season of each residency.
- Integrate on-site garden harvests (tropical fruits, native herbs, vanilla, honey) into both savory and sweet applications.
- Source and showcase premium regional proteins, including Great Barrier Reef seafood, local pasture-raised beef and lamb, and ethically foraged native ingredients.
- Manage full prep, cooking, and plating for intimate, high-end guest dinner services, lunches, and immersive food experiences.
- Act as a passionate host and storyteller, introducing courses to guests and explaining the provenance, foraging techniques, and culinary techniques behind each dish.
- Accommodate guest dietary requirements thoughtfully without compromising the integrity of the menu vision.
- Partner seamlessly with the property Host on scheduling, run-of-show, budget management, and service flow.
- Manage provisioning, inventory control, and kitchen setup/breakdown before and after each residency period.
- Maintain rigorous standards of food safety, hygiene, and kitchen organization.

About you

- Proven experience as a Head Chef, Executive Sous Chef, or Private Chef in high-end,



farm-to-table, or fine-dining environments.
- Deep passion for hyper-local sourcing, sustainable seafood, micro-farming, and Australian native ingredients.
- Comfortable managing an intimate kitchen environment, executing high-level dishes autonomously or with a minimal team.
- Engaging personality with a natural instinct for hospitality, guest interaction, and close collaboration with the host.
- Availability to commit fully to 2-4 residency blocks per year (1-2 weeks each), residing in office or locally in North Queensland during service periods.

About us

The Kaswari Estate Food Lab is a boutique culinary sanctuary set in the lush landscapes of North Queensland, embedded with the Broken Nose Vanilla Vanilla Plantation. Designed as a locavore paradise for an exclusive group of dedicated "food-first" paying guests, we celebrate the extraordinary bounty of our region. Our menus showcase hyper-local ingredients: on-premise tropical fruit gardens, house-harvested honey, locally grown vanilla, wild-foraged native botanicals, prime regional beef and lamb, and the freshest sustainably harvested catch from the neighboring Great Barrier Reef.

- Competitive daily rate commensurate with experience, plus economy travel and on-site accommodation arrangements during residency periods.
- Unmatched creative freedom to push boundaries and redefine hyperlocal cuisine with an unbelievable experimental platform.
- Intimate dining format (small guest covers) allowing for complete focus on quality, detail, and craftsmanship.

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📌 Part Time Resident Chef (Innisfail)
🏢 Broken Nose Vanilla
📍 Innisfail