Head Chef

Employer Sponsored Jobs; Sydney; On-site; AUD 120,000 - 180,000; Full time

Job summary

Employer Sponsored Jobs in Sydney is seeking a Head Chef to launch a new luxury Modern Japanese fine-dining venue in the Sydney CBD, opening mid-2027 in a prestigious development. You will lead the kitchen beside the Executive Chef, overseeing sushi, robata, omakase, and private dining, while driving menu development and culinary standards.

A culture of respect, mentorship and top-tier guest experiences is essential.

Qualifications

• Proven senior leadership experience in acclaimed Japanese premium-dining restaurants.
• Exceptional knowledge of Japanese cuisine, technical ability and attention to detail.
• Strong commercial understanding of food and labour costs.
• A demonstrated record of developing, motivating and retaining outstanding kitchen teams.
• Excellent skills in communication, organisation and leadership under pressure.

Responsibilities

• Take charge of all kitchen operations, covering sushi, robata, omakase, à la carte and private dining
• Partner with the Executive Chef on menu development, innovation and culinary execution
• Lead, mentor and motivate a high-performing brigade and shape a respectful, professional kitchen culture
• Recruit, train and develop talented chefs, keeping accountability and operational discipline in place
• Oversee food costs, labour, purchasing, budgets, rosters and stock control with an eye on profitability
• Ensure exceptional food quality, consistency, presentation and guest experiences, alongside the highest food safety, hygiene and compliance standards

Skills

Senior leadership

Japanese cuisine

Menu development

Food cost control

Staff mentoring

Tools

Budgeting

Purchasing

Job description

An established hospitality group with several award-winning restaurants needs a Head Chef to launch its new luxury Modern Japanese fine-dining venue in the Sydney CBD. The opening is set for mid 2027 in a prestigious new development, and the employer is gathering expressions of interest now.

The employer wants someone who can take full charge of the kitchen beside the Executive Chef, a fourth-generation Japanese chef from Osaka. That means steering menu development, holding food and labour costs, staffing the brigade and keeping every section, from omakase to private dining, at the top standard. Equally important to the group is culture: a leader who is confident but humble, treats the team with dignity and does not tolerate bullying or intimidation. The fit-out involves an award-winning Japanese architect and master ceramic artisans. On visas, the employer has said sponsorship is considered for exceptional international candidates.

• Take charge of all kitchen operations, covering sushi, robata, omakase, à la carte and private dining
• Partner with the Executive Chef on menu development, innovation and culinary execution
• Lead, mentor and motivate a high-performing brigade and shape a respectful, professional kitchen culture
• Recruit, train and develop talented chefs, keeping accountability and operational discipline in place
• Oversee food costs, labour, purchasing, budgets, rosters and stock control with an eye on profitability
• Ensure exceptional food quality, consistency, presentation and guest experiences, alongside the highest food safety, hygiene and compliance standards

• Proven senior leadership experience in acclaimed Japanese premium-dining restaurants or internationally recognised hospitality groups; experience at renowned restaurants of comparable calibre is highly regarded
• Exceptional knowledge of Japanese cuisine, technical ability and attention to detail
• A strong commercial understanding of how a kitchen performs financially, including food and labour costs
• A demonstrated record of developing, motivating and retaining outstanding kitchen teams
• Excellent skills in communication, organisation and leadership
• A calm, composed and professional manner under pressure