Chef

Australian Paralegal Services Pty; Sydney; On-site; AUD 80,000 - 85,000; Full time

Job summary

Namaste Sydney, operated by Nepalaya Hospitality Group Pty Ltd, invites applications for a Chef to lead the kitchen at our Ashfield venue. This full-time role focuses on high-quality à la carte cooking, menu development, and maintaining HACCP standards in a busy commercial kitchen.

You will plan and coordinate daily preparation, manage stock, mentor junior staff, and ensure exceptional dining experiences for guests at our new Ashfield location in NSW.

Qualifications

• AQF Advanced Diploma or Diploma in Hospitality, Commercial Cookery or closely related discipline.
• Minimum one year full-time relevant experience as a Chef within a commercial restaurant environment.
• Demonstrated experience preparing and delivering high-quality à la carte cuisine within a busy commercial kitchen.
• Strong knowledge of HACCP principles, NSW Food Safety Standards and food handling legislation.
• Sound understanding of Workplace Health and Safety obligations within hospitality environments.

Responsibilities

• Plan, organise and coordinate daily food preparation and cooking activities in accordance with service demands.
• Prepare, cook and present high-quality à la carte meals with consistent flavour and portion control.
• Coordinate kitchen workflow during busy services ensuring timely service and clear communication with front-of-house.
• Monitor food quality and maintain recipe execution, presentation standards and quality assurance.
• Maintain stock levels, assist in menu trials and contribute to cost control and continuous improvement.

Skills

Culinary skills

Food safety

Menu planning

Inventory management

Team leadership

Quality control

Education

AQF Advanced Diploma or Diploma in Hospitality/Commercial Cookery

Job description

Chef – Full Time

Business: Nepalaya Hospitality Group Pty Ltd (ABN 29 639 400 963) trading as Namaste Sydney Location: Ground Floor, 7 Hercules Street, Ashfield NSW 2131 Website: https://namasterestro.com.au/ Occupation: Chef (ANZSCO 351311) Salary Range: AUD $80,000 – $85,000 per annum plus superannuation Employment Type: Full-time (minimum 38 hours per week)

Job Published: 18 August 2026 Applications Close: 16 September 2026

ABOUT THE BUSINESS

Nepalaya Hospitality Group Pty Ltd, trading as Namaste Sydney, operates a growing hospitality business with multiple restaurant locations and is continuing to expand its operations across Sydney. The group is committed to delivering quality à la carte dining, exceptional customer service, and consistently high hospitality standards across its venues.

Nepalaya Hospitality operates modern commercial kitchens offering diverse à la carte menus prepared using quality ingredients and established culinary techniques. The business caters to a broad customer base in fast-paced dining environments, with a strong focus on food quality, presentation, operational efficiency, and compliance with Australian food safety standards.

As part of its continued expansion, the business is establishing a new restaurant location in Ashfield, NSW, and is seeking an experienced Chef to support the new venue's kitchen operations, maintain food quality and consistency, contribute to menu development, and assist in delivering a high standard of dining service.

ABOUT THE ROLE

The Chef will be responsible for planning, organising, and supervising food preparation and cooking activities within a busy commercial kitchen. Working collaboratively with management and kitchen staff, the successful candidate will ensure the consistent preparation and presentation of high-quality à la carte meals while maintaining operational efficiency, food safety compliance, and exceptional customer satisfaction.

The role requires a motivated hospitality professional with strong technical cooking skills, sound organisational capability, and the ability to coordinate kitchen activities during high-volume service periods. The successful candidate will also contribute to menu planning, food costing, stock management, quality assurance, and continuous improvement initiatives to support the efficient operation of the kitchen.

KEY RESPONSIBILITIES:

Core Culinary Operations:

• Plan, organise and coordinate daily food preparation and cooking activities in accordance with operational requirements and anticipated service demands, ensuring kitchen readiness before each service period.
• Prepare, cook and present high-quality à la carte meals using a range of commercial cooking techniques while maintaining consistency in flavour, quality, presentation and portion control.
• Coordinate kitchen workflow during busy lunch and dinner services to ensure efficient meal production, timely service delivery, and effective communication between kitchen and front-of-house staff.
• Monitor food quality throughout all stages of preparation and service, ensuring ingredients are fresh and finished dishes consistently meet established quality standards.
• Maintain consistency in recipe execution, presentation standards and quality assurance across all menu offerings while ensuring customer expectations are consistently achieved.

Menu Planning and Development:

• Assist in planning, reviewing and refining menus to maintain product quality, seasonal relevance and commercial competitiveness.
• Develop and recommend seasonal specials and new menu items based on customer preferences, market trends and ingredient availability.
• Support recipe standardisation, food costing and portion control to maximise operational efficiency while maintaining profitability.
• Evaluate customer feedback and menu performance to identify opportunities for continuous menu improvement and innovation.
• Participate in menu trials and product development initiatives to enhance the restaurant's culinary offerings.

Kitchen Operations and Inventory Management:

• Manage inventory through effective ordering, receiving, storage and stock rotation procedures to maintain appropriate stock levels.
• Apply FIFO inventory management principles and monitor ingredient usage to minimise food wastage and maximise product quality.
• Conduct regular stocktakes and assist in monitoring food costs through effective inventory management practices.
• Liaise with suppliers regarding product quality, deliveries and stock availability to ensure uninterrupted kitchen operations.
• Maintain accurate purchasing, inventory and stock control records in accordance with business procedures.

Team Leadership and Kitchen Coordination:

• Work collaboratively with kitchen and front-of-house teams to ensure efficient communication and coordinated service delivery.
• Support, mentor and provide day-to-day guidance to junior kitchen staff to maintain productivity, consistency and professional kitchen standards.
• Assist in allocating daily kitchen duties and coordinating workflow to maximise operational efficiency during service periods.
• Promote a positive, organised and team-oriented kitchen environment focused on quality, accountability and continuous improvement.
• Contribute to staff training by reinforcing food preparation techniques, food safety practices and operational procedures.

Food Safety, Hygiene and Compliance:

• Maintain compliance with HACCP principles, NSW Food Authority requirements and all relevant food safety legislation.
• Ensure kitchen equipment, food preparation areas and storage facilities are maintained in a clean, organised and hygienic condition at all times.
• Monitor food storage temperatures, sanitation procedures and food handling practices to ensure ongoing compliance with regulatory requirements.
• Ensure compliance with Workplace Health and Safety obligations and the safe operation of commercial kitchen equipment.
• Maintain accurate food safety documentation, cleaning schedules and operational records to support regulatory compliance.

Operational Administration:

• Complete kitchen records relating to stock usage, food safety, cleaning schedules and wastage reporting accurately and on time.
• Assist management in identifying opportunities to improve kitchen efficiency, food quality, operational productivity and customer satisfaction.
• Support continuous improvement initiatives designed to enhance restaurant operations, service standards and overall business performance.

MANDATORY REQUIREMENTS:

• AQF Advanced Diploma or Diploma in Hospitality, Commercial Cookery or a closely related discipline.
• Minimum one (1) year full-time relevant experience as a Chef within a commercial restaurant environment.
• Demonstrated experience preparing and delivering high-quality à la carte cuisine within a busy commercial kitchen.
• Strong knowledge of HACCP principles, NSW Food Safety Standards and food handling legislation.
• Sound understanding of Workplace Health and Safety obligations within hospitality environments.
• Experience in menu planning, stock control, purchasing procedures and kitchen coordination.

KEY COMPETENCIES:

• Strong culinary expertise across a broad range of commercial cooking techniques and food preparation methods.
• Demonstrated ability to coordinate kitchen operations during high-volume service periods while maintaining quality, consistency and efficiency.
• Sound understanding of menu development, food costing, recipe standardisation and portion control principles.
• Excellent organisational and time management skills with the ability to manage multiple competing priorities in a fast-paced environment.
• Leadership capability to supervise, mentor and support kitchen staff within a collaborative team environment.
• Strong communication and interpersonal skills when working with management, kitchen staff and front-of-house personnel.
• High attention to detail in food preparation, presentation, hygiene and operational compliance.
• Ability to identify operational challenges and implement practical solutions while maintaining service standards.
• Strong inventory management and purchasing capability to support efficient kitchen operations.
• Commitment to maintaining exceptional food quality, customer satisfaction and continuous operational improvement.