Multi-Site Head Chef

An exciting opportunity is available for an experienced Multi-Site Head Chef to join a rapidly expanding hospitality group in Victoria, Australia. This senior leadership role is ideal for a passionate culinary professional with extensive experience in Indian cuisine and multi-site kitchen management.

Working closely with senior management, you will oversee culinary operations across multiple venues, ensuring consistent food quality, operational excellence, menu innovation, and high-performing kitchen teams. You will play a key role in developing culinary standards, improving kitchen performance, mentoring chefs, and supporting the company's continued growth.

• Lead culinary operations across multiple restaurant locations
• Develop, refine and standardise Indian fusion menus
• Create and maintain recipes, preparation methods and portion standards
• Ensure consistent food quality, presentation and customer experience across all sites
• Recruit, train, mentor and develop Head Chefs, Sous Chefs and kitchen staff
• Conduct regular kitchen audits to maintain food safety and operational standards
• Monitor food costs, labour efficiency, inventory and kitchen profitability
• Implement and improve kitchen systems, workflows and operational procedures
• Manage supplier relationships and assist with purchasing activities
• Collaborate with senior management on menu innovation and seasonal offerings
• Support new venue openings, kitchen setup and staff onboarding
• Work closely with operational teams to improve business performance
• Ensure compliance with HACCP, food safety regulations and workplace health and safety requirements
• Drive continuous improvement across all kitchen operations

• Minimum 5 years' experience in a senior kitchen leadership position
• Previous experience as a Head Chef, Executive Chef or Multi-Site Chef preferred
• Strong expertise in authentic Indian cuisine and Indian street food
• Proven experience managing multiple kitchen teams
• Experience in menu development, recipe creation and standard operating procedures
• Strong understanding of food costing, stock control and kitchen performance management
• Excellent leadership, communication and organisational skills
• Certificate III or Certificate IV in Commercial Cookery or equivalent qualification
• Comprehensive knowledge of food safety, HACCP and compliance standards
• Ability to travel between multiple work sites within Victoria
• Passion for mentoring teams and developing future culinary leaders

Sponsorship available for suitable overseas applicants.