About the Role
About the Employer
Our client is a modern restaurant & bar in South Yarra that blends Mediterranean-style tapas with Modern European elegance. The venue offers a refined yet relaxed dining experience across multiple spaces, including a striking, light-filled bar area ideal for cocktails and events. Using quality local ingredients, the menu focuses on simple, delicious dishes designed for sharing and exploring a variety of flavours.
Role Overview
We are looking for a Head Chef to lead and elevate the Mediterranean-tapas and Modern European offering. You will champion quality, consistency and guest satisfaction while driving efficient kitchen operations, mentoring the team and managing cost control. This is a full-time role with immediate starters strongly preferred; employer sponsorship may be available after 3–4 weeks of successful kitchen performance.
Key Responsibilities
• Own the culinary direction, seasonal menu development and specials, aligned to brand, guest expectations and margin targets (GP, wastage, labour).
• Lead the pass and service standards, ensuring dishes across all sections are delivered on time and to spec.
• Build and mentor a high-performing kitchen team; implement clear SOPs for prep, service, closing, cleaning and handovers.
• Oversee ordering and supplier relationships; manage stock rotation (FIFO), stocktakes and inventory controls.
• Monitor and report on key kitchen KPIs, including cost of goods, GP, labour percentage and guest feedback; implement continuous improvement.
• Enforce HACCP and WHS standards, including temperature logs, allergen controls, cleaning schedules and safe work practices.
• Collaborate with FOH and bar management on service flow, menu pairings, events and private functions.
Skills & Qualifications
• Demonstrated success as a Head Chef or Senior Sous Chef in quality, modern European or Mediterranean-inspired venues.
• Strong skills in menu engineering, costing and GP management, with the ability to balance creativity and commercial outcomes.
• High standards in plating, presentation and pass control during busy services.
• Experience leading, training and rostering teams, with a focus on coaching and accountability.
• Solid knowledge of food safety, HACCP and allergen management.
• Formal culinary qualification (Cert III/IV in Commercial Cookery or equivalent).
Additional Requirements
• Valid Australian work rights or eligibility for employer sponsorship (sponsorship considered after 3–4 weeks of successful performance).
• Availability for nights, weekends and events.
• Police check and professional references may be requested.
• A trial or stage may form part of the selection process.
Salary & Benefits
• Full-time role with a salary of $76,000–$77,000 + super, plus participation in tips pool where applicable.
• Creative input on menus and specials, collaborating with a design-forward venue and dynamic bar program.
• Career growth opportunities as the business and events program expand.
• Supportive, team-focused environment with modern systems and high standards.
How to Apply
To apply, please send your updated resume to mahevish@theplacementvalley.com.au
with the subject line: “Head Chef – South Yarra (Mediterranean/Modern European)”.
Please include your:
• Availability and earliest start date
• Current visa / work rights status and any sponsorship needs
• Brief summary of relevant experience in Mediterranean/Modern European kitchens
Only shortlisted candidates will be contacted. Sponsorship may be available after a successful initial period in the role.
Requirements
We are seeking an experienced Head Chef to lead the kitchen of a design-led restaurant & bar in South Yarra, offering Mediterranean-inspired tapas and Modern European dishes. This is a full-time, hands-on leadership role for a chef who can combine high standards, commercial awareness and team development.
What you’ll be doing:
Owning culinary direction and seasonal menu development, including tapas and Modern European dishes that align with brand, margin and guest expectations.
Leading the pass and service standards; ensuring consistency in flavour, presentation and portioning across all sections.
Building, training, rostering and mentoring the kitchen team; setting clear SOPs for prep, service and close.
Overseeing ordering, supplier relationships, stock rotation (FIFO) and monthly stocktakes.
Managing food cost, GP, wastage and labour in line with agreed KPIs.
Upholding HACCP/WHS standards: temperature logs, allergen controls and cleaning schedules.
Collaborating closely with the front-of-house and bar teams on service flow, pairings and events.
What you’ll bring:
Proven leadership running high-quality, modern European and/or Mediterranean-inspired kitchens.
Strong menu engineering, costing and GP control skills, with confidence in supplier management and procurement.
Exceptional pass management and plating standards under pressure.
Experience recruiting, training, rostering and providing performance feedback to kitchen teams.
Discipline around inventory: FIFO, par levels, stock counts and waste reduction.
Sound understanding of food safety, HACCP and WHS, with strong allergen management.
Collaborative approach with FOH/bar to deliver a seamless guest experience.
Qualifications & additional requirements:• 4–5+ years in senior roles (Senior Sous/Head Chef) in quality restaurants.
Formal culinary certification (Cert III/IV in Commercial Cookery or international equivalent).
Food Safety Supervisor (or willingness to obtain promptly).
Valid Australian work rights or eligibility for employer sponsorship (sponsorship may be available after 3–4 weeks of proven performance).
Immediate or short-notice availability preferred, with flexibility for nights, weekends and events.
Police check, references and a trial/stage may be requested.