Head Chef - Research & Development
Saint peter
Saint Peter are seeking a highly skilled and creative Head Chef - Research & Development to join our culinary leadership team in Sydney.
Saint Peter are seeking a highly skilled and creative Head Chef – Research & Development to join our culinary leadership team in Sydney.
This is a unique opportunity for an experienced chef who is passionate about both operational leadership and culinary innovation. The role combines the responsibilities of a traditional Head Chef with a strong focus on menu development, product innovation, and culinary research.
You will play a key role in shaping the direction of our food offering while maintaining exceptional standards in kitchen operations, team leadership, and quality.
About the Role
Kitchen Leadership
- Lead day-to-day kitchen operations ensuring consistency, quality, and efficiency
- Preparation of menu items to high quality standards, including setting prep lists for the team to work efficiently.
- Manage and mentor the kitchen team, building a positive and high-performing culture
- Maintain food safety and hygiene standards in accordance with Australian regulations
- Oversee ordering, stock control, and supplier relationships
- Monitor food costs, labour costs, and wastage to meet financial targets
- Work closely with front-of-house teams to deliver an exceptional guest experience
Research & Development
- Develop and test new dishes, menus, and culinary concepts
- Conduct research into ingredients, techniques, and emerging food trends
- Lead menu development and seasonal menu changes
- Document recipes, preparation methods, and plating guidelines for consistency
- Work with producers and suppliers to source premium seasonal ingredients
- Run tastings and training sessions for new dishes and menu launches
Strategic Contribution
- Contribute to long-term menu planning and culinary direction
- Identify opportunities to improve efficiency, sustainability, and product quality
- Support the development of new culinary projects or concepts
About You
- Proven experience as a Head Chef or Senior Sous Chef in a quality-focused restaurant environment
- Diploma qualification and/or 1 to 3 years of employment experience
- Strong experience in menu development and creative cooking
- Excellent leadership and team management skills
- Strong organisational and planning skills
- Solid understanding of food cost control, labour management, and inventory systems
- Passion for seasonal produce and continuous culinary improvement
What We Offer
- A leadership role with strong creative input
- Opportunity to drive menu development and innovation
- Supportive and professional working environment
- Competitive salary based on experience
- Opportunities for growth within a respected hospitality group
Apply Now
