Chef
Hospitality · Manly, Sydney NSW, Australia · Full-Time · $80,000/yr
An accomplished Sous Chef ready for the next step can find it in Manly, Sydney, where a professional hospitality venue is hiring. Technical cooking alone is not enough here: the employer wants proven kitchen leadership, strong a la carte experience, sound commercial awareness and the confidence to hold high standards through demanding service.
You will lift the kitchen's performance while developing people, protecting food standards, improving efficiency and creating memorable guest experiences. Your demonstrated experience and capabilities will weigh heavily in selection, and you will join a structured Australian hospitality environment with a team that values capable, motivated professionals.
Sponsorship is available for a suitable candidate who meets the required experience and eligibility criteria. For chefs in Dubai, Doha or Riyadh, it is a considered next move.
Key Responsibilities
- Run the kitchen day to day, keeping it organised and performing, and lead the team through prep, service and close-down
- Hold food quality, presentation and consistency to a high standard
- Help create, refine and cost menus and dishes, turning menu concepts into efficient kitchen procedures
- Track food costs, stock usage, wastage and inventory, forecasting what is needed so the kitchen never runs short
- Organise ordering and look after supplier relationships
- Build practical rosters around service needs and the team's capability
- Guide, supervise and motivate cooks, help with onboarding, training and ongoing development, and encourage a professional, accountable culture
- Find ways to boost productivity and service efficiency, making quick operational calls during busy, high-pressure services
- Keep the kitchen compliant with HACCP, food safety and workplace hygiene requirements, with prep areas and equipment maintained to a high standard
- Work alongside hospitality and operational leadership, helping resolve service issues while protecting food and guest service standards
- Bring creative ideas that enrich the dining experience
- Support senior culinary leaders on broader kitchen and operational initiatives
Requirements & Eligibility
- Proven professional experience as a Sous Chef or Head Chef, with a strong a la carte restaurant background
- Experience in standalone or multi-site hospitality venues; previous hotel or resort experience is advantageous
- Demonstrated kitchen leadership and team supervision, leading by example when service is high-volume
- A strong grasp of how professional kitchens and their workflows and systems operate
- Demonstrated commercial awareness around wastage, stock and food costs
- Excellent people-management and communication skills, plus confident decisions and strong problem-solving
- A creative mindset and a genuine interest in quality food
- Effective with administrative and operational responsibilities, highly organised and detail-focused
- Consistently committed to cleanliness, hygiene and food safety, and positive and professional as a team member
- Available for rotating shifts that include weekends and evenings
- Current Food Safety Supervisor certificate and current driver's licence
- Relevant culinary qualifications and/or substantial industry experience
- Able to back up your professional experience and qualifications with evidence during the assessment process
- Must meet the applicable criteria for employer-sponsored employment; sponsorship available for the right candidate
Apply: jobs@emiratesprime.ae · WhatsApp