Italian Kitchen Lead Chef – Menu, Costing & Team Leader

VNP LC PTY LIMITED; Lane Cove; On-site; AUD 70,000 - 90,000; Full time

Job summary

Via Napoli is seeking an experienced Chef to lead an allocated kitchen section, contribute to menu development and manage junior staff. You will ensure high-quality Italian dishes, maintain standards of taste, presentation and consistency, and collaborate with front-of-house and management on service delivery.

The role emphasizes food cost awareness, stock control, quality assurance and effective supervision during busy services, with opportunities to influence menu direction and kitchen

Qualifications

• Relevant commercial cookery qualifications and/or equivalent industry experience.
• Previous experience working as a Chef in a busy restaurant environment.
• Strong food preparation and cooking skills.
• Experience coordinating or managing a kitchen section.
• Understanding of food costing, portion control and waste management.
• Experience supervising or training junior kitchen employees.
• Knowledge of stock control and ordering procedures.
• Strong understanding of food safety, hygiene and allergen management.
• Ability to work effectively under pressure and during high-volume services.
• Strong communication, organisation and leadership skills.
• Experience with Italian cuisine is highly regarded.

Responsibilities

• Prepare and cook dishes according to Via Napoli recipes and specifications.
• Complete mise en place required for service.
• Ensure appropriate portion sizes and presentation standards.
• Maintain consistency during high-volume services.
• Assist other kitchen sections when operationally required.

Skills

Leadership

Communication

Kitchen supervision

Italian cuisine

Menu development

Education

Commercial cookery qualification

Job description

Via Napoli is seeking an experienced Chef to lead an allocated kitchen section, contribute to menu development and manage junior staff. You will ensure high-quality Italian dishes, maintain standards of taste, presentation and consistency, and collaborate with front-of-house and management on service delivery.

The role emphasizes food cost awareness, stock control, quality assurance and effective supervision during busy services, with opportunities to influence menu direction and kitchen