Head Chef

About the company

Onda Melbourne is a vibrant South American fusion restaurant located on Bridge Road in Richmond, Melbourne. It serves inventive, bold dishes—ranging from kingfish ceviche and slowbraised pig's cheek to plant-based delights—all in a bright, pasteltoned setting accented with tropical murals and a signature bluesuede couch. Embracing inclusivity, around half the menu is vegetarian or vegan, complemented by generous glutenfree options.

About the role

We are looking for head chef that will lead a vibrant and inventive South Americaninspired kitchen. The role involves overseeing daily kitchen operations, ensuring consistent food quality and presentation, managing inventory and cost control, training and leading the brigade, and maintaining strict hygiene and safety standards. With creativity, leadership, and attention to detail at its core, the Head Chef will play a pivotal role in delivering Onda's playful, inclusive dining experience.

About the position

Position: Head Chef

Location of work: 280 Bridge Road, Richmond, Vic 3121

Employment type: Permanent, full time.

Salary Range: $75,000 to $80,000 plus guaranteed superannuation.

Duties and Responsibilities

• Oversee all kitchen operations—from prep to plate—ensuring smooth, coordinated workflow.
• Supervise, train, and inspire your culinary team: sous chefs, station chefs, and support staff.
• Lead by example, fostering a culture of precision, teamwork, and culinary excellence.
• Design and refine seasonal or concept-aligned menus that resonate with Melbourne's discerning dining scene, emphasizing innovation and local produce.
• Test and perfect recipes, maintaining high-quality, consistent dishes.
• Approve final plating for each dish—ensuring visual appeal and presentation standards.
• Manage kitchen inventory, place orders with suppliers, and forecast ingredient needs to optimize supply and minimize waste.
• Control food costs and labour budgets, using strategic menu planning and day-to-day expenditure tracking.
• Ensure full compliance with food hygiene, safety, and workplace regulations, maintaining a clean and safe kitchen environment.
• Consistently uphold sanitation and health standards, conducting regular inspections and trainings.
• Collaborate with front-of-house and management to synchronize service delivery and operational flow.
• Delegate tasks effectively and resolve issues swiftly in high-pressure, fast-paced environments.
• Hire, mentor, and schedule staff, fostering performance and morale within your brigade.
• Manage payroll records, shift rostering, and performance evaluations.
• Tackle service challenges with composure, troubleshoot kitchen issues proactively.
• Keep the menu fresh and engaging by adapting to trends and testing new dishes.

Qualifications and skills

• Diploma in Hospitality Management and at least 1 year of experience.
• Emphasis on local and seasonal produce.
• A strong leadership style suitable for a boutique or conceptual kitchen.
• Operational accountability paired with creative culinary direction.

Job Type: Full-time

Pay: $75,000.00 – $80,000.00 per year

Benefits:

• Employee discount
• Salary packaging

Work Authorisation:

• Australia (Required)