Salary: $85,000–$110,000 per annum + Superannuation

Head Chef / Kitchen Operations Manager

Busy Japanese Restaurant | Brisbane CBD

Salary: $85,000–$110,000 per annum + Superannuation

Employment Type: Full-Time | Senior Leadership Position

About Us

We are a busy Japanese restaurant located in the heart of Brisbane CBD, specialising in Japanese noodles and casual dining.

We are seeking an experienced, reliable and hands-on Head Chef / Kitchen Operations Manager to take overall responsibility for our kitchen operations.

This is more than a traditional Head Chef role. We are looking for a capable leader who can manage people, maintain consistently high food standards, oversee daily preparation and production, and proactively resolve operational challenges.

The successful candidate will play a key role in building a well-organised, efficient and professional kitchen team.

Key Responsibilities

Kitchen Operations & Food Quality

- Take overall responsibility for the daily operation and performance of the kitchen.

- Ensure consistent food quality, presentation, portion control and service efficiency.

- Maintain established recipes, preparation methods and quality standards.

- Organise kitchen workflow and ensure smooth operations during busy service periods.

- Develop and implement practical operating procedures, daily checklists and quality control systems.

Food Preparation & Noodle Production

- Oversee daily food preparation, ingredient processing and production planning.

- Manage in-house fresh noodle production, including production schedules,



quality control and equipment operation.

- Ensure adequate preparation and stock levels to support daily service.

- Train kitchen employees in standardised preparation methods and noodle production procedures.

- Maintain equipment cleanliness and identify maintenance issues promptly.

Team Leadership & Staff Management

- Lead, supervise, motivate and train kitchen employees.

- Coordinate staff allocation, daily responsibilities and workflow.

- Assist with kitchen rostering and workforce planning.

- Monitor staff performance, productivity, hygiene standards and workplace conduct.

- Foster a respectful, accountable and professional working workplace.

- Develop capable team members who can independently maintain kitchen standards.

Inventory, Ordering & Cost Control

- Oversee ingredient ordering, inventory management and supplier coordination.

- Monitor stock levels, food wastage, portion consistency and stock rotation.

- Establish efficient preparation and ordering schedules to minimise waste and prevent shortages.

- Identify opportunities to improve kitchen productivity and control food costs without compromising quality.

Food Safety & Kitchen Compliance

- Maintain high standards of food safety,



hygiene and cleanliness.

- Ensure compliance with relevant food safety regulations and workplace procedures.

- Supervise cleaning schedules, food storage practices, temperature monitoring and equipment care.

- Identify operational risks and implement timely corrective actions.

Operational Leadership & Accountability

- Act as the primary point of responsibility for kitchen-related operational matters.

- Proactively manage unexpected challenges, including equipment issues, staffing shortages and supply disruptions.

- Maintain clear and timely communication with restaurant ownership.

- Demonstrate flexibility and strong operational commitment, particularly during the restaurant's initial development and stabilisation period.

- Participate in an agreed emergency contact and support arrangement, including reasonable after-hours assistance when required.

- Establish effective systems and contingency plans to ensure reliable kitchen operations.

About You

Essential Requirements

- Proven experience as a Head Chef, Sous Chef, Kitchen Manager or in a comparable senior kitchen leadership position.

- Strong hands-on experience in a busy commercial kitchen.

- Demonstrated ability to lead, train and coordinate kitchen employees.

- Excellent organisational, communication and problem‑solving skills.

- Sound knowledge of food safety, inventory management and kitchen procedures.

- Ability to work efficiently under pressure while maintaining consistently high standa

📌 Head Chef (Brisbane)
🏢 Kajiken Brisbane CBD
📍 Brisbane