Chef and Restaurant Manager

Path Migration and Employment

Our clients are Sydney based hospitality group with a focus on great service, food and We are looking for a standout Chef and Restaurant Managers to join the team. The business are located across including Sydney CBD, Newtown, Surry Hills, Darlinghurst and Rozelle.

Chefs/Cooks

Experience/skills

• Ideally, you should have at least two years' experience as a chef or cook

• Be able to work under pressure and work evening shifts.

• Be able to work with front of house team

Chef Duties.

You will:

• Assisting the Head Chef in daily kitchen procedures

• Preparation of food for service

• Working with the Head Chef creatively for menu development

• Assisting with the management of food safety and hygiene practices

• Monitoring portion and waste control

• Supervise and coordinate activities of cooks and workers engaged in food preparation.

• Demonstrate new cooking techniques and equipment to staff.

• Inspect supplies, equipment, and work areas to ensure conformance to established.

• Enforce OH&S and hygiene regulations and standards.

Cook duties

• Precision Culinary Technique: Preparing, seasoning, and executing complex, high-end dishes—such as slow-sous-vide protein cooking, emulsion sauces, and intricate pastry work—using advanced culinary techniques and precise temperature controls.

• Ingredient Sourcing & Quality Control: Inspecting and vetting premium, seasonal, and artisanal ingredients (e.g., dry-aged meats, fresh seafood, rare heritage produce) upon arrival to ensure strict compliance with Michelin-standard quality control.

• Artisanal Plating & Visual Design

• Allergen & Bespoke Tasting Adjustments: Tailoring complex degustation menus on the fly to seamlessly accommodate high-profile dietary requirements, severe allergens, and custom wine-pairing preferences without compromising dish integrity.

• High-Standard Hygiene & Station Sanitation:

Salary Range

• The salary range for the position is between $70k to $120k

Job Type: Full-time

Pay: $70,000.00 – $90,000.00 per year

Restaurant Manager

Leadership and customer experience.

You will:

• place a high value on team culture and lead with warmth and confidence

• lead a tight, high-performing team with consistent management, support and mentoring

• manage recruitment and induction of new staff

• manage team member performance including regular one-on-ones and performance reviews

• ensure the highest standards of presentation and maintenance

• ensure consistent delivery of customer service excellence and achievement of KPIs

• Ensure all regulatory requirements are satisfied including health and safety and employee requirements including adequate training and development

Management and administration

You will:

• oversee restaurant operations including budgets, rostering and ordering supplies

• oversee accurate fiscal reporting

• control management, forecasting and supplier ordering of inventory

• upkeep and manage systems and manuals

• work with the business owners to plan and facilitate long- and short-term financial strategies to ensure the ongoing profitability of the business

• Work closely with team members including Head Chef in planning menus and providing suggestions for improvement.

• Assist with greeting guests and taking bookings

• Being involved in major events for the business

Salary Range

• The salary range for the position is between $70k to $120K

Job Type: Full-time/Permanent