Head Chef: Modern Asian Lead for High-Volume Dining

NOVOTEL; Perth; On-site; AUD 100,000 - 140,000; Full time

Benefits offered by this job

ALL Heartist Membership

Friends & Family Discounts

Training & Career Development

Global Career Opportunities

Inclusive Culture

Job summary

Novotel Perth Murray Street in Perth, WA, is seeking an experienced Head Chef to lead the Miss Mi kitchen, delivering contemporary Asian-inspired cuisine and managing high-volume service.

Reporting to the Director of Food & Beverage, you will mentor a diverse kitchen brigade, drive quality and consistency, control food costs, ensure safety standards, and collaborate on menus and events.

Qualifications

• Proven experience as a Head Chef or Senior Sous Chef in a high-volume hotel or restaurant environment.
• Strong experience in modern Asian cuisine, with the ability to deliver contemporary, relevant menus.
• Demonstrated financial acumen, including managing food cost, margins, and overall kitchen performance.
• A strong understanding of food safety, compliance, and WHS requirements.
• A genuine passion for developing and leading high-performing teams.
• A calm, solutions-focused approach in a fast-paced environment.

Responsibilities

• Leading, mentoring, and developing a diverse kitchen brigade
• Driving consistency, quality, and presentation across all outlets and events
• Delivering a modern, contemporary Asian-inspired culinary offering
• Managing food cost, stock control, and supplier relationships
• Ensuring compliance with food safety, hygiene, and brand standards
• Collaborating with the leadership team on menus, activations, and guest experience
• Supporting the delivery of conferences, events, and high-volume service periods

Skills

Head Chef leadership

High-volume kitchen

Team building

Menu development

Food cost control

Quality & hygiene

Job description

Novotel Perth Murray Street in Perth, WA, is seeking an experienced Head Chef to lead the Miss Mi kitchen, delivering contemporary Asian-inspired cuisine and managing high-volume service.

Reporting to the Director of Food & Beverage, you will mentor a diverse kitchen brigade, drive quality and consistency, control food costs, ensure safety standards, and collaborate on menus and events.