Executive Chef: Lead Menus, Teams & Culinary Innovation

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

Benefits offered by this job

Staff discount

Career progression

Diverse projects

Job summary

Catering Project in Glebe, NSW is seeking an Executive Chef to lead our culinary operations full-time. You will oversee kitchen activities, ensure top food quality and safety, and develop menus in collaboration with the Group Executive Chef.

This role focuses on driving excellence, client satisfaction and profitability for our catering business. We are looking for a seasoned professional with strong leadership, menu creativity and rigorous cost control to elevate dining experiences for our

Qualifications

• Formal culinary qualification or recognised apprenticeship.
• 8+ years in professional kitchens with 3–5 years in leadership roles.
• Strong knowledge of food safety, HACCP and hygiene regulations.
• Proven ability to lead and develop kitchen teams.

Responsibilities

• Plan, design and execute menus reflecting trends and client specs.
• Oversee kitchen operations including food prep, plating and presentation.
• Manage staff and labour budgets through supervision and training.
• Maintain high standards of food safety and sanitation.
• Control food costs and manage inventory, purchasing and supplier relations.
• Review and implement quality control procedures for consistency.

Skills

Leadership experience

Menu planning

Food safety knowledge

Quality control

Budgeting

Staff development

Education

Formal culinary qualification or recognised apprenticeship

Job description

Catering Project in Glebe, NSW is seeking an Executive Chef to lead our culinary operations full-time. You will oversee kitchen activities, ensure top food quality and safety, and develop menus in collaboration with the Group Executive Chef.

This role focuses on driving excellence, client satisfaction and profitability for our catering business. We are looking for a seasoned professional with strong leadership, menu creativity and rigorous cost control to elevate dining experiences for our