Executive Chef - Pre-Opening Culinary Leader

Ovolo Hotels; Sydney; On-site; AUD 180,000 - 240,000; Full time

Benefits offered by this job

Hotel benefits

Career growth opportunities

Job summary

Ovolo Sydney is seeking an exceptional Executive Chef to lead the culinary operation from pre-opening through daily service. You will own the kitchen, the food offering and the team behind it, shaping a new Brunos dining concept and a vibrant F&B destination across café, restaurant, bar and events.

You will develop menus, establish SOPs, mentor chefs and drive standards, cost controls and guest experience. A hands-on leader with passion for hospitality will thrive in this premium hotel opening.

Qualifications

• Extensive Executive Chef experience in luxury hospitality.
• Proven track record delivering hotel pre-openings.
• Experience developing menus and SOPs.
• Strong leadership and ability to build high-performing teams.
• Commercial acumen with food cost and labour control.

Responsibilities

• Lead culinary pre-opening journey from concept to launch.
• Develop menus across café, restaurant, bar, all-day dining, room service and events.
• Create recipes, specs, presentation standards and SOPs.
• Lead tastings, supplier engagement and premium sourcing.
• Coach and develop kitchen brigade; maintain brand standards.
• Hands-on during service, lead from the pass to reflect the Ovolo brand.
• Collaborate with hotel leadership to deliver guest experience strategy.
• Drive food cost, stock control and kitchen profitability.
• Foster continuous improvement without losing creative flair.

Skills

Executive Chef experience

Pre-opening leadership

Menu development

Kitchen leadership

Food cost management

Job description

Ovolo Sydney is seeking an exceptional Executive Chef to lead the culinary operation from pre-opening through daily service. You will own the kitchen, the food offering and the team behind it, shaping a new Brunos dining concept and a vibrant F&B destination across café, restaurant, bar and events.

You will develop menus, establish SOPs, mentor chefs and drive standards, cost controls and guest experience. A hands-on leader with passion for hospitality will thrive in this premium hotel opening.