Head Chef

Position: Head Chef

Employment Type: Full-time, at least 38 hours per week.

Location: Marrickville NSW 2204

About US

Baba's Place is a unique dining destination that reflects the multicultural tapestry of the city. Founded by friends with Macedonian, Lebanese, and Greek roots, our menu blends traditional and innovative culinary styles in a setting reminiscent of a familial, cozy home. The menu, rich in cultural influences and crafted with respect for diverse cuisines, offers an adventurous and heartwarming dining experience.

About the Role

The Head Chef is responsible for the overall leadership and management of the kitchen. This role oversees daily kitchen operations, ensures consistent food quality, and leads a structured, efficient, and motivated culinary team. The Head Chef sets standards, makes decisive operational calls, manages resources responsibly, and works closely with the operations and front-of-house teams to deliver a seamless dining experience.

This is a senior role requiring strong leadership, sound judgement under pressure, and a hands-on approach to both people management and food execution.

Responsibilities include:

• Lead, motivate, and develop kitchen staff to foster a positive, high-performing, and professional work environment.
• Communicate clearly and consistently with all kitchen staff to ensure smooth preparation and service.
• Make timely, informed decisions during preparation and service to maintain quality, efficiency, and service flow.
• Set clear expectations and model accountability, professionalism, and respect at all times.
• Prepare and manage kitchen rosters in line with operational needs, peak service periods, staff availability, and budget considerations.
• Ensure fair distribution of workload and compliance with workplace and break requirements.
• Manage stock ordering to ensure adequate supplies while operating within approved budgets.
• Monitor food costs and kitchen spending, identifying and addressing variances in consultation with the Operations Manager.
• Implement waste minimisation strategies and ensure efficient use of ingredients and leftovers.
• Liaise with the front-of-house team, including pre-service briefings on menu changes, specials, and service considerations.
• Oversee mise en place tastings and manage the pass when required to ensure consistency and smooth service.
• Ensure appropriate delegation of pass duties to the Sous Chef or Junior Sous Chef when absent.
• Ensure all preparation is completed prior to service and provide hands-on culinary support where required.
• Conduct daily kitchen briefings to communicate updates, priorities, and expectations.
• Ensure all kitchen staff are working from approved recipes and have the correct tools, ingredients, and guidance for their sections.
• Maintain effective systems for stock storage, labelling, rotation, and kitchen organisation.
• Oversee and update stock lists and prep lists to reflect current menus and operational requirements.
• Ensure all dishes meet established standards for taste, presentation, and consistency.
• Maintain a high standard of cleanliness and ensure compliance with food safety, health, and workplace regulations.
• Conduct regular food safety and hygiene checks, delegating where appropriate, to ensure the kitchen remains audit-ready.
• Work evenings, weekends, and public holidays as required to ensure smooth kitchen operations.
• Adjust working patterns in response to service demands, staffing changes, or business needs.
• Lead by example, setting the tone for professionalism, discipline, and positive kitchen culture.
• Remain adaptable and solutions-focused in a fast-paced hospitality environment.
• Identify opportunities for continuous improvement across kitchen systems, staff performance, and service delivery.

About You

• Diploma, or Advanced Diploma in Commercial Cookery, or equivalent qualification.
• At least three years of relevant full-time work experience as a chef at a senior or supervisory level.
• Demonstrated ability to manage kitchen operations, staff, and costs effectively.
• Strong leadership, communication, and organisational skills.
• High standards of professionalism, attention to detail, and food quality.
• Ability to work full-time in Australia.

What We Offer

• A full-time position with a remuneration range of $80,000 – $100,000 per annum plus superannuation.
• The opportunity to lead and shape a kitchen within a distinctive, culturally driven restaurant.
• A supportive and collaborative team environment with a focus on quality, professionalism, and continuous improvement.
• Ongoing on-the-job development and the opportunity to contribute to menu evolution and operational refinement.

How to Apply

Please click “Apply Now” (or follow the application instructions on this platform) to submit your CV and a brief cover letter outlining your relevant experience and why you are interested in this role. Applications without these documents will not be considered.

Only shortlisted candidates will be contacted.