Head Chef | The Apollo Restaurant Group

JobAdder Operations Pty; Sydney; On-site; AUD 110,000 - 170,000; Full time

Job summary

The Apollo Restaurant Group is expanding its Sydney team and seeking an experienced Head Chef to take ownership of a kitchen within a broader group. You will lead from the front, set high standards on the pass, and build a team that takes pride in its work.

You’ll be responsible for the kitchen’s commercial performance, staff development and creating an environment where chefs can learn and excel in high-volume environments.

Qualifications

• Seasoned Head Chef with experience in quality, high-volume restaurants.
• Strong leadership that goes beyond running the pass.
• Clear communication and composure during service.

Responsibilities

• Lead daily kitchen operations and service, maintaining quality and consistency.
• Coach and develop your brigade with clear expectations and regular feedback.
• Contribute to menu development with a focus on flavour, seasonality and produce.
• Manage food and labour costs, rostering, ordering and stock control.
• Work closely with restaurant management and senior kitchen team.
• Maintain food safety standards and an organised, well-run kitchen.

Skills

Leadership

Team management

Communication

People development

Job description

We're looking for Head Chefs to help grow our restaurants as The Apollo Restaurant Group expands with new openings.

07th October, 2026

About us

The Apollo Restaurant Group is growing, with new restaurants Tenjo and Baptiste joining The Apollo, Cho Cho San, Olympus Dining, Greca, Yoko and The Apollo Ginza. Each restaurant has its own personality and food identity. What connects them is our love of hospitality, respect for produce and the people who make it all happen.

Opening new restaurants creates opportunities across the whole group. We’re looking for a Head Chef to join our Sydney team and play a part in this next chapter.

The role

This is an opportunity to take ownership of a kitchen while being part of a broader group where you can share ideas and draw on the experience of other chefs.

You’ll lead from the front, setting the standard on the pass and building a team that takes pride in its work. Alongside the food, you’ll be responsible for the kitchen’s commercial performance and creating an environment where people can learn and do their best work.

What you’ll do

• Lead daily kitchen operations and service, maintaining quality and consistency
• Coach and develop your brigade, with clear expectations and regular feedback
• Contribute to menu development, with a focus on flavour, seasonality and produce
• Manage food and labour costs, rostering, ordering and stock control
• Work closely with restaurant management and our senior kitchen team
• Maintain food safety standards and an organised, well-run kitchen

About you

You’re an experienced Head Chef or an accomplished Senior Sous Chef ready for your next step, with a background in quality, high-volume restaurants.

You care about the details, understand the numbers and know that strong leadership goes well beyond running the pass. You communicate clearly, stay composed during service and invest time in helping your chefs improve.

Why join us?

With new openings and established restaurants across Sydney, Brisbane and Tokyo, there’s room to build a longer-term career with us. You’ll have the chance to contribute your ideas, learn from chefs across the group and lead a kitchen with experienced support around you. As we grow, we want our people to grow with us.