Italian Kitchen Lead Chef

Recrute; Sydney; On-site; AUD 78,000 - 80,000; Full time

Job summary

Product of Italy – Minchinbury is seeking a qualified Chef to coordinate kitchen operations, planning, preparing and cooking a variety of dishes to maintain high quality. You will oversee ingredient selection, stock management and a safe, efficient kitchen, while leading a team and ensuring compliance with food safety standards.

The role requires strong culinary knowledge, the ability to work under pressure, and leadership to guide cooks and kitchen hands through busy service and menu execution.

Qualifications

• Australian citizens or permanent residents are welcome to apply.
• At least 3 years of relevant work experience in a kitchen.
• Ability to handle busy service while maintaining food quality.
• Strong leadership, organisational and communication skills.
• Willingness to work weekdays, weekends and evenings.

Responsibilities

• Plan and organise food preparation for lunch, dinner and peak service.
• Prepare and cook traditional and contemporary Italian dishes per recipes.
• Prepare ingredients, sauces and components across the menu.
• Contribute to menu development including seasonal specials.
• Monitor dish quality, portion size and presentation during service.
• Order and manage stock, rotating ingredients and minimise waste.
• Supervise cooks and kitchen staff, allocating duties and techniques.
• Coordinate orders to ensure timely service and consistency.
• Ensure proper storage, handling and labelling in line with safety rules.
• Maintain kitchen cleanliness, sanitation and safety standards.
• Train and mentor junior staff and support induction when required.
• Collaborate with management and front-of-house on orders and dietary needs.

Skills

Leadership

Organisational skills

Communication skills

Teamwork

Work under pressure

Flexible hours

Education

AQF Associate Degree

Advanced Diploma

Diploma

Job description

Product of Italy – Minchinbury is seeking a qualified Chef to coordinate kitchen operations, planning, preparing and cooking a variety of dishes to maintain high quality. You will oversee ingredient selection, stock management and a safe, efficient kitchen, while leading a team and ensuring compliance with food safety standards.

The role requires strong culinary knowledge, the ability to work under pressure, and leadership to guide cooks and kitchen hands through busy service and menu execution.