Head Chef – Hawker Bar & Nom Nom Vietnamese

Adelaide Airport, Terminal 1

Think Asia Group (TAG) | Full-time | Adelaide Airport, SA | $100,000 + super

Lead the kitchen of Adelaide Airport's award-winning Retailer of the Year

Hawker Bar was named Adelaide Airport Retailer of the Year 2025-26. The award is judged on customer service, financial performance and guest satisfaction, and our kitchen team was central to that win. We're now looking for an experienced Head Chef to lead our Terminal 1 kitchen and take it to the next level. Hawker Bar and Nom Nom run from one shared back-of-house kitchen that supports two concepts: Hawker Bar's Southeast Asian hawker menu (noodle bar, roast section and wok) and Nom Nom's Vietnamese menu.

About TAG

Think Asia Group has been operating since 1996. Our venues cover Italian, Japanese, Vietnamese and Southeast Asian cuisine in airports, shopping centres and healthcare sites across Victoria and South Australia, including Melbourne Airport T4, Chadstone and Adelaide Airport. TAG is expanding its footprint in Adelaide Airport 2027. Strong leaders will have real opportunities to step into multi-site, group culinary or recent-venue opening roles as we grow.

The Role

- Lead a single back-of-house kitchen serving two concepts: the noodle bar and roast section, the wok section, prep and the wash line.
- Plan prep, stations and rosters so the shared brigade delivers both menus to standard without cross-over or bottlenecks.
- Deliver consistent, fast and authentic food to high-volume airport traffic, including peak flight waves.
- Develop menus and specials with TAG's Head of Culinary.
- Recruit, roster,



train and mentor the kitchen brigade.
- Manage food cost, GP, ordering, stock control, wastage and supplier relationships.
- Own food safety and compliance under the SA Food Act 2001 and FSANZ Standards 3.2.1 and 3.2.2, including HACCP, temperature logs and audits.
- Meet airport operating requirements, including sterile-area protocols and Tools of Trade controls.
- Work closely with front-of-house and venue management to protect our service standards.

About You

- Minimum 3 years as Head Chef or Sous Chef in a high-volume kitchen.
- Strong Southeast Asian and/or Vietnamese cooking skills, including wok, roast meats, noodles, broths and banh mi.
- Proven ability to control costs, rosters and wages to budget.
- Calm, hands-on leader who builds and keeps good teams.
- Food Safety Supervisor certificate (SA), or willing to obtain it.
- RSA (SITHFAB021), or willing to obtain it, plus eligibility for a Responsible Person badge.
- Able to obtain and hold an ASIC (Aviation Security Identification Card). A background check applies.
- Full Australian working rights.
- Flexible across early starts, weekends and public holidays to match flight schedules.

What We Offer

- $95,000 -$110,000 salary plus super, reviewed on performance.
- Leadership role in an award-winning venue.
- Clear career path as TAG grows into new sites in 2027.
- Staff meals and team discounts across TAG venues.
- Supportive group culinary and operations team behind you.

Pay: $95,000.00 – $105,000.00 per year

Benefits

- Employee discount
- Free drinks
- Free food
- Salary packaging

Work Location: In person

📌 Head Chef - Asian Kitchens (Adelaide Airport)
🏢 Think Asia / Hawker Bar
📍 Adelaide Airport