Total 109 Senior Executive chef job vacancies in Australia

• Work with the kitchen team to produce diversified menus, must be able to create Tandoor fusion items for Indian and Western Cuisines.
• Do note its a Restaurant and all our Chef's are expected to work in kitchen for preparing menu items, complete delegation of cooking job to junior chef's is not encouraged and expected.
• Come up with new dishes which appeal to the customers, whenever required
• Establish the working schedule and organize the work in the kitchen so that everything works in orderly manner
• Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to customer's requirements
• Plan the food design in order to create a perfect match between the dish’s aspect and its taste
• Discover talented chefs and train them in order to reach the high standards of the location
• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum available resources
• Maintain order and discipline in the kitchen during working hours
• Create tasting menus for clients interested in contracting the food for different events from our kitchen
• Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served

Requirements

• Minimum 4 years of experience on Indian and Western cuisine
• Understanding of various cooking methods, ingredients, equipment and procedures. Must be able to handle Tandoor to create Indian and Western Fusion dishes
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• BSc degree in Culinary science or related certificate would be a plus

Skills

• Communication
• Teamwork Oriented
• Maintains a Good Energy Level
• Thorough and Organized
• Professional
• Punctual

Job Description

We are seeking an experienced Executive Chef (International Buffet) to lead and manage all kitchen operations for an international buffet dining concept in Singapore. The role is responsible for buffet menu planning, food quality, food safety compliance, cost control, and kitchen team management to ensure smooth operations and consistent customer satisfaction.

Key Responsibilities

· Lead and oversee daily international buffet kitchen operations, ensuring efficiency, food quality, and consistency.

· Supervise, train, and manage kitchen staff, including manpower planning, duty rosters, and performance management.

· Develop and update international buffet menus, covering multiple cuisines (e.g. Chinese, Western, Asian), including seasonal and themed offerings.

· Plan buffet food production, replenishment schedules, and presentation to ensure freshness and smooth service flow.

· Standardise recipes, portion control, and plating to maintain consistent quality and control food cost.

· Ensure full compliance with Singapore Food Agency (SFA) food safety and hygiene regulations.

· Conduct regular hygiene checks and ensure all kitchen staff hold valid food hygiene certifications
(company support provided for Food Safety Certificate training and examination).

· Manage food cost, inventory, purchasing, and wastage control for buffet operations.

· Work with suppliers to ensure consistent ingredient quality and cost efficiency.

· Review customer feedback and implement improvements to buffet food quality and kitchen operations.

· Support special events, promotions, festive buffets, and operational requirements as needed.

Job Requirements

· Minimum 10 years of relevant culinary experience, with at least 3–5 years in a Head Chef or Executive Chef role.

· Strong experience in international buffet operations, including high-volume food production and service.

· Broad culinary knowledge across multiple cuisines (Chinese cuisine experience is an advantage).

· Experience managing kitchen operations in buffet restaurants, hotels, resorts, or large-scale F&B concepts.

· Good knowledge of SFA food safety and hygiene standards.

· Strong leadership, organisational, and people management skills.

· Able to work under pressure in a fast-paced buffet environment.

Language Requirements

· Proficient in Mandarin for kitchen and operational communication.

· Conversational English is an advantage for coordination with staff, suppliers, and management.

Client Overview:

Pioneers of Omakase dining concept in Singapore, which is pivotal for serving ingredients as fresh as possible. customers can expect authentic dishes using specially procured ingredients prepared with care and love for the natural richness of Japan.

Monthly Salary: UP to $8000 (Negotiable)

Working Address: Multiple locations

Working Hours:

• 6 days work week (off will be on rotating basis)

• MONDAY - THURSDAY
  1030-1400
  1630-2300
  
  FRIDAY
  1030-1400
  1630-0000
  
  SATURDAY
  1530-2300
  
  SUNDAY
  1530-2200

Responsibilities and Duties:

• Daily Culinary Duties of Preparation, Cooking & Serving of dishes to Customers.

• Works with Owner and other Chefs to create new seasonal dishes as and directed by Owner.

• Understands and works with supplier to anticipate procurement, delivery and maintain minimal inventory count.

• Monitors and undertakes to maintain costs within guidelines.

• Assist to train and guide junior chefs.

• Has broad spectrum of basic Japanese Culinary techniques

• Able to track and deliver latest dining trends and menus.

Qualification and Requirements:

• Experienced and passionate

• At least 8 years relevant experience in Japanese cuisine

• Positive attitude, cheerful and good interpersonal skills

• Comfortable working split shift and a 6 days work week, and

• Preferably ready to start immediately or within a short notice period

• Excellent career prospects and various benefits for senior employees.

Nextbeat Singapore Pte. Ltd.
EA License Number: 22C1267
EA Personnel No: R22110252

Job Summary

Responsible for preparing innovative, high-quality cuisine and managing kitchen operations, including staff training, hygiene, cost control, and guest satisfaction to ensure smooth and profitable food service delivery.

Responsibilities

• Train, develop, and motivate supervisors and culinary staff to consistently meet and exceed established food preparation standards.
• Instruct staff on recipe preparation and continuously improve cuisine quality through feedback and coaching.
• Lead kitchen operations by providing clear direction for daily activities and managing employee roles and replacements effectively.
• Set performance standards for subordinates, monitor their progress, and provide guidance to enhance team performance.
• Use interpersonal and communication skills to lead and influence kitchen staff positively.
• Promote sound financial and business decision-making while demonstrating honesty, integrity, and professional leadership.
• Support and encourage service behaviors that exceed customer expectations to enhance guest satisfaction and retention.
• Communicate guest needs clearly and provide individual coaching to improve service quality.
• Delegate responsibilities appropriately to develop supervisors and staff in meeting defined goals.
• Review staffing levels to align with guest service requirements, operational needs, and financial objectives.
• Participate actively in menu development and maintain accurate costing for all dishes in the Food and Beverage operation.
• Design food presentation and create decorative displays to enhance visual appeal.
• Identify and maintain superior quality in products, presentation, and flavor.
• Ensure compliance with food handling, sanitation, and hygiene standards according to local health regulations and hotel policies.
• Monitor proper food handling procedures, including maintaining correct food temperatures.
• Oversee maintenance and proper functioning of kitchen equipment in line with health and hotel standards.
• Coordinate with the purchasing department to acquire necessary goods and services efficiently.
• Ensure consistent product preparation that meets departmental appearance and quality standards.
• Enforce proper grooming and hygiene standards for all kitchen staff.

Roles & Responsibilities

• can work on public holidays
• can work between different shops
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with sanitation regulations and safety standards
• 
  

We are looking to hire a commendable executivechef to manage our kitchen staff and to resolve kitchen issues swiftly. Theexecutive chef attracts and retains staff, maintains a cooperative relationshipwith team members, optimizes staff productivity, and serves as a replacement inteam members' absence. You will train staff to use new recipes, cookingtechniques and equipment, and oversee cooks performing food preparation.

Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting platepresentations.
• Reviewing staffing levels to meet service, operational, and financialobjectives.
• Hiring and training kitchen staff, such as cooks, food preparationworkers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipmentsupplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customerproblems and complaints.

Qualifications:

• Relevant experience in a similar position or related role
• Preferably with Spanish experience

• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and onpublic holidays.

Job Summary

Ensure all food is of excellent quality and served promptly. Plan menus within budget using seasonal ingredients. Oversee kitchen operations, coordinate and train staff, manage inventory and orders, enforce safety standards, innovate recipes, track industry trends, and improve based on feedback.

Responsibilities

• Ensure all food meets high-quality standards and is served promptly to enhance customer satisfaction.
• Plan menus considering budget constraints and seasonal ingredient availability to optimize cost and freshness.
• Oversee all kitchen operations to maintain smooth workflow and operational efficiency.
• Coordinate kitchen staff activities and provide assistance to support team performance and collaboration.
• Train kitchen staff to prepare and cook menu items consistently to maintain quality and standards.
• Monitor ingredient and equipment inventory, and place timely orders to maintain adequate stock levels.
• Enforce kitchen safety and sanitation standards to comply with health regulations and ensure a safe work environment.
• Develop new recipes to refresh the menu and attract customer interest.
• Stay informed on industry trends to incorporate relevant innovations into kitchen practices.
• Collect and analyze customer and staff feedback to implement continuous improvements in kitchen operations.

Job Summary

Lead kitchen operations to ensure timely delivery of fresh, high-quality dishes. Design menus and recipes, coordinate and train kitchen staff, implement hygiene standards, manage inventory and procurement, and resolve customer feedback to drive operational excellence.

Responsibilities

• Ensure promptness, freshness, and quality of all dishes served to meet customer expectations
• Coordinate cooks' tasks to optimize kitchen workflow and service efficiency
• Implement hygiene policies and inspect kitchen equipment to maintain cleanliness and safety standards
• Design new recipes, plan menus, and select plate presentations to enhance customer dining experience
• Review staffing levels to align with service, operational, and financial goals
• Hire and train kitchen staff, including cooks, food preparation workers, and dishwashers, to build a skilled team
• Perform administrative tasks such as inventory management and purchase order processing to maintain adequate supplies
• Set and monitor performance standards for kitchen staff to ensure consistent quality and productivity
• Obtain and analyze feedback on food and service quality, addressing customer complaints promptly to improve satisfaction
• Manage availability to work on-call, shifts, after hours, weekends, and public holidays to support kitchen operations

Preferred competencies and qualifications

• Culinary education with 2+ years of study
• 5+ years of experience in a similar kitchen management position
• Advanced knowledge of professional food principles and practices
• Proficient knowledge of human resources management
• Excellent knowledge of back-of-house (BOH) systems, ordering, and inventory control
• Strong communication skills to effectively lead and collaborate with kitchen staff
• Ability to meet deadlines in a fast-paced environment

An executive chef's job description includes overseeing all kitchen operations, managing staff, creating and standardizing menus, managing inventory and budgets, and ensuring food quality, presentation, and sanitation standards are met. They are responsible for everything from hiring and training kitchen staff to controlling costs and collaborating with restaurant management.

Core responsibilities

• Menu management: Develop and implement new menus, create recipes, and ensure consistency in food preparation and presentation.
• Staff management: Hire, train, schedule, and supervise all kitchen staff, including line cooks and dishwashers.
• Inventory and cost control: Manage inventory of all food and supplies, place orders, minimize waste, and oversee the kitchen budget.
• Quality control: Ensure all dishes meet the restaurant's standards for taste, appearance, and food safety.
• Sanitation and safety: Maintain a clean, organized, and safe kitchen environment and ensure compliance with all health and sanitation regulations.
• Collaboration and administration: Work with front-of-house staff and management to ensure a smooth dining experience, handle customer feedback, and perform administrative duties.

Key skills and qualifications

• Leadership: Ability to lead and motivate a team.
• Culinary expertise: Extensive knowledge of cooking techniques and culinary trends.
• Business acumen: Skills in budgeting, inventory management, and cost control.
• Communication: Strong verbal and written communication skills for staff and management.
• Organizational skills: Ability to manage multiple tasks in a fast-paced environment.

Company Overview

We deliver an authentic and elevated Indian dining experience, blending traditional flavors with modern flair. We seek a passionate Senior Chef to lead our kitchen team and uphold culinary excellence in Indian cuisine.

Job Summary

Lead and manage kitchen operations specializing in Indian cuisine, ensuring culinary excellence, food safety, and efficient workflow while mentoring staff and collaborating on menu development.

Responsibilities

• Lead daily kitchen operations focused on Indian cuisine to ensure smooth and efficient service during peak hours
• Develop, refine, and execute traditional and contemporary Indian dishes from various regions including North, South, Mughlai, Tandoori, and Coastal styles
• Train and mentor junior kitchen staff on cooking techniques, food preparation, and presentation to maintain high culinary standards
• Ensure consistent food quality, hygiene, and kitchen safety by enforcing compliance with local regulations
• Oversee kitchen inventory management, ordering, and cost control to minimize waste and maintain food margins
• Collaborate with management to create seasonal and promotional menus that enhance customer experience
• Maintain kitchen cleanliness and uphold food safety standards to meet regulatory requirements
• Participate in recruitment and conduct performance reviews to build a skilled and motivated kitchen team
• Manage kitchen scheduling and workflow to optimize productivity and service quality
• Apply deep knowledge of Indian spices, ingredients, and cooking methods to preserve dish authenticity

Preferred competencies and qualifications

• Certification in Food Hygiene and Safety
• Flexible availability to work evenings, weekends, and holidays as required

Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.

• Coordinating cooks' tasks.

• Implementing hygiene policies and examining equipment for cleanliness.

• Designing new recipes, planning menus, and selecting plate presentations.

• Reviewing staffing levels to meet service, operational, and financial objectives.

• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

• Setting and monitoring performance standards for staff.

• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• Advanced knowledge of food professional principles and practices.

• Proficient knowledge of human resources management.

• Excellent communication skills.

• Ability to meet deadlines.

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

• Should be able to provide direction for all day-to-day operations in the kitchen.

• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

• Coordinates with the purchasing department for the acquisition of needed goods and services.

• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

• Ensure proper grooming and hygiene standards for all kitchen staffs.

Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.

• Coordinating cooks' tasks.

• Implementing hygiene policies and examining equipment for cleanliness.

• Designing new recipes, planning menus, and selecting plate presentations.

• Reviewing staffing levels to meet service, operational, and financial objectives.

• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

• Setting and monitoring performance standards for staff.

• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• Advanced knowledge of food professional principles and practices.

• Proficient knowledge of human resources management.

• Excellent communication skills.

• Ability to meet deadlines.

Job Description
Accor is in a partnership with one of the World's Leading Airlines, to manage the Lounge operations located in Changi Airport. 

The Executive Sous Chef supports the Executive Chef in managing the daily kitchen operations of the airport transit lounge. This role ensures the consistent execution of high-quality food service, maintains hygiene and safety standards, and leads the kitchen team in delivering a premium experience to international travelers.

Job Responsibilities

• Support the Executive Chef in daily kitchen operations, food preparation, and service delivery.
• Ensure food quality, presentation, portion control, and compliance with established standards.
• Supervise kitchen operations in the absence of the Executive Chef.
• Lead, schedule, and support kitchen staff, including training and onboarding.
• Enforce hygiene, sanitation, and food safety regulations in line with airport and authority requirements.
• Assist with inventory control, stock rotation, and food cost management.
• Minimize food waste and promote cost‑effective kitchen practices.
• Collaborate with lounge service teams to ensure timely, high‑quality food service.
• Address guest feedback professionally to enhance overall dining experience.

Qualifications

• Diploma or degree in Culinary Arts or related field.

• Minimum 3–5 years of experience in a supervisory kitchen role, preferably in a high-volume or premium hospitality setting.
• Strong understanding of food safety and hygiene protocols (e.g., HACCP).
• Excellent leadership, communication, and organizational skills.
• Ability to work flexible hours, including weekends and holidays.

An Executive Chef is

the highest-ranking culinary leader responsible for managing all kitchen operations, including menu development, staff supervision, food quality, and cost control

. They ensure health and safety compliance, create innovative dishes, and manage budgets to drive profitability. They often oversee multiple kitchen staff, including head chefs.

Key Responsibilities

• Menu Engineering & Culinary Innovation: Create new recipes, design menus that align with culinary trends and seasonal availability, and oversee plate presentations.
• Operations & Cost Management: Oversee all kitchen operations, manage food inventory, and ensure cost-effective purchasing.
• Staff Leadership & Development: Hire, train, schedule, and mentor kitchen staff to ensure high-quality, consistent food production.
• Safety & Compliance: Maintain strict compliance with sanitation (e.g., HACCP) and health regulations.
• Customer Experience: Respond to customer feedback and ensure food quality meets or exceeds expectations.

Key Qualifications

• Proven experience as an Executive Chef, or in a similar high-level supervisory role.
• Strong knowledge of various cooking techniques and cuisines.
• Excellent leadership, interpersonal, and communication skills.
• Proficiency in financial management, including budgeting and inventory tracking.
• Relevant culinary school diploma or degree is often preferred.