Head Chef / Kitchen Operations Manager

Kajiken Brisbane CBD; Brisbane; On-site; AUD 85,000 - 110,000; Full time

Benefits offered by this job

Competitive salary

Superannuation

Performance-based bonuses may be.

Job summary

Kajiken Brisbane CBD is seeking a hands-on Head Chef / Kitchen Operations Manager to lead daily kitchen operations and maintain high food standards in a busy Japanese restaurant in Brisbane CBD. You will oversee noodle production, manage suppliers, schedules and a professional team, and drive efficient service during peak periods while ensuring safety and compliance.

The role offers a senior leadership position with autonomy, opportunities for development and a competitive salary with

Qualifications

• Proven experience in senior kitchen leadership.
• Hands-on in a busy commercial kitchen with noodle production.
• Strong organisational, communication and problem-solving skills.

Responsibilities

• Take overall responsibility for daily kitchen operation and performance.
• Ensure consistent food quality, presentation and service efficiency.
• Maintain recipes, prep methods and quality standards.
• Organise workflow and ensure smooth service during busy periods.
• Develop operating procedures, checklists and QC systems.
• Lead, train and supervise kitchen staff; roster and plan workforce.
• Oversee ingredient purchasing, inventory control and cost management.
• Maintain food safety, hygiene and compliance with regulations.

Skills

Head Chef leadership

Kitchen management

Staff training

English communication

Food safety

Inventory management

Noodle production

Operations planning

Job description

Salary: $85,000–$110,000 per annum + Superannuation

Head Chef / Kitchen Operations Manager

Busy Japanese Restaurant | Brisbane CBD

Salary: $85,000–$110,000 per annum + Superannuation

Employment Type: Full-Time | Senior Leadership Position

About Us

We are a busy Japanese restaurant located in the heart of Brisbane CBD, specialising in Japanese noodles and casual dining.

We are seeking an experienced, reliable and hands-on Head Chef / Kitchen Operations Manager to take overall responsibility for our kitchen operations.

This is more than a traditional Head Chef role. We are looking for a capable leader who can manage people, maintain consistently high food standards, oversee daily preparation and production, and proactively resolve operational challenges.

The successful candidate will play a key role in building a well-organised, efficient and professional kitchen team.

Key Responsibilities

Kitchen Operations & Food Quality

• Take overall responsibility for the daily operation and performance of the kitchen.

• Ensure consistent food quality, presentation, portion control and service efficiency.

• Maintain established recipes, preparation methods and quality standards.

• Organise kitchen workflow and ensure smooth operations during busy service periods.

• Develop and implement practical operating procedures, daily checklists and quality control systems.

Food Preparation & Noodle Production

• Oversee daily food preparation, ingredient processing and production planning.

• Manage in-house fresh noodle production, including production schedules, quality control and equipment operation.

• Ensure adequate preparation and stock levels to support daily service.

• Train kitchen employees in standardised preparation methods and noodle production procedures.

• Maintain equipment cleanliness and identify maintenance issues promptly.

Team Leadership & Staff Management

• Lead, supervise, motivate and train kitchen employees.

• Coordinate staff allocation, daily responsibilities and workflow.

• Assist with kitchen rostering and workforce planning.

• Monitor staff performance, productivity, hygiene standards and workplace conduct.

• Foster a respectful, accountable and professional working environment.

• Develop capable team members who can independently maintain kitchen standards.

Inventory, Ordering & Cost Control

• Oversee ingredient ordering, inventory management and supplier coordination.

• Monitor stock levels, food wastage, portion consistency and stock rotation.

• Establish efficient preparation and ordering schedules to minimise waste and prevent shortages.

• Identify opportunities to improve kitchen productivity and control food costs without compromising quality.

Food Safety & Kitchen Compliance

• Maintain high standards of food safety, hygiene and cleanliness.

• Ensure compliance with relevant food safety regulations and workplace procedures.

• Supervise cleaning schedules, food storage practices, temperature monitoring and equipment care.

• Identify operational risks and implement timely corrective actions.

Operational Leadership & Accountability

• Act as the primary point of responsibility for kitchen-related operational matters.

• Proactively manage unexpected challenges, including equipment issues, staffing shortages and supply disruptions.

• Maintain clear and timely communication with restaurant ownership.

• Demonstrate flexibility and strong operational commitment, particularly during the restaurant's initial development and stabilisation period.

• Participate in an agreed emergency contact and support arrangement, including reasonable after-hours assistance when required.

• Establish effective systems and contingency plans to ensure reliable kitchen operations.

About You

Essential Requirements

• Proven experience as a Head Chef, Sous Chef, Kitchen Manager or in a comparable senior kitchen leadership position.

• Strong hands-on experience in a busy commercial kitchen.

• Demonstrated ability to lead, train and coordinate kitchen employees.

• Excellent organisational, communication and problem‑solving skills.

• Sound knowledge of food safety, inventory management and kitchen procedures.

• Ability to work efficiently under pressure while maintaining consistently high standards.

• A proactive, responsible and reliable attitude.

• Willingness to remain actively involved in daily food preparation, production, cleaning and staff training.

• Strong communication skills in English and the ability to work effectively within a diverse team.

Highly Regarded

• Experience in Japanese cuisine, ramen, noodles or Asian restaurant operations.

• Experience managing high-volume, fast-paced kitchen environments.

• Familiarity with fresh noodle production or similar food production equipment.

• Experience developing kitchen procedures, staff training systems and operational improvements.

Experience in fresh noodle production is an advantage but not essential. Training in our specific production procedures will be provided.

What We Offer

• Competitive salary of $85,000–$110,000 per annum + superannuation, depending on experience and demonstrated management capabilities.

• Performance-based bonuses may be considered for the right candidate, subject to individual negotiation.

• A genuine senior leadership role with significant responsibility and autonomy over kitchen operations.

• Direct communication with and support from the business owners.

• Established recipes, production standards and operational support.

• Opportunities for long-term career development.

• The opportunity to build and lead a reliable, efficient and professional kitchen team.