Executive Chef: Lead Culinary Team & Menu Innovation

Catering Project; Sydney; On-site; AUD 120,000 - 180,000; Full time

Benefits offered by this job

Staff discounts

Professional development

Career progression

Job summary

Catering Project in Glebe, NSW, seeks an Executive Chef to lead culinary operations, oversee kitchen teams and drive menu development with our Group Executive Chef. This full-time role focuses on delivering exceptional dining experiences for clients and maintaining standards across all events.

You will plan menus reflecting trends, manage budgets, ensure HACCP compliance and foster a high-performance kitchen culture.

Qualifications

• Formal culinary qualification or recognised apprenticeship in professional cookery.
• 8+ years' experience in professional kitchens, with 3-5 years in leadership roles.
• Extensive knowledge of food safety and HACCP principles.
• Proven ability to lead, motivate and develop kitchen teams.
• Strong understanding of food costs, budgeting and inventory management.
• Excellent menu planning and culinary creativity with client adaptation.
• Exceptional organisational and time management abilities in fast-paced catering environments.
• Strong communication with clients and staff at all levels.
• Knowledge of catering operations and event management is desirable and beneficial.

Responsibilities

• Plan, design and execute menus reflecting current culinary trends and client specifications.
• Oversee all kitchen operations, including food preparation, cooking, plating and presentation standards.
• Manage kitchen staff and labour budgets through supervision, training, mentoring and performance evaluation.
• Maintain rigorous food safety, hygiene and sanitation standards in compliance with legislation and regulations.
• Control food costs and manage inventory, purchasing and supplier relationships.
• Review, propose and implement quality control procedures to ensure consistent excellence in all dishes.
• Liaise with clients to understand their requirements, preferences and event expectations.
• Stay abreast of industry developments, culinary innovations and best practices.
• Monitor and manage kitchen budgets and staffing resources.

Skills

Leadership

Menu planning

Food safety

Budgeting

Inventory management

Communication

Education

Culinary qualification or apprenticeship

Job description

Catering Project in Glebe, NSW, seeks an Executive Chef to lead culinary operations, oversee kitchen teams and drive menu development with our Group Executive Chef. This full-time role focuses on delivering exceptional dining experiences for clients and maintaining standards across all events.

You will plan menus reflecting trends, manage budgets, ensure HACCP compliance and foster a high-performance kitchen culture.