Executive Chef

2 weeks ago

Sydney, New South Wales, Australia TCD Australia Pty Full time $80,000 - $120,000 per year
About Us

The Catering Dept is a high-performance catering business with a reputation for innovative menus, precision operations, and exceptional client experiences. We deliver to some of NSW's most high-profile corporate events, festivals, and private functions, with a focus on quality, creativity, and efficiency.

We are a calm and respectful modern kitchen, proudly multicultural and all-inclusive, where collaboration, professionalism, and mutual respect are at the heart of how we work.

We're looking for an Executive Chef who thrives in a fast-paced, large-scale catering environment, has a meticulous approach to quality and cost control, and can lead and develop a high-performing kitchen team.

The Role

This position is 50% hands-on kitchen leadership and 50% administrative & operational management.

You'll work predominantly Monday to Friday, day shifts, with occasional offsite requirements to oversee large-scale events, attend client meetings, and travel for national event tours.

As our Executive Chef, you will:

  • Lead kitchen operations – Oversee daily production, menu execution, and service standards for all catering functions.
  • Menu innovation – Develop and refine seasonal menus, incorporating local and sustainable sourcing practices.
  • Multicultural & traditional cooking expertise – Bring a proven track record and passion for creating multicultural cuisines, paired with an understanding of old-school cooking techniques.
  • Bulk production mastery – Confidently operate and oversee large-scale cooking equipment such as smokers, steam kettles, and commercial production tools, with experience in pickling, preserving, and making sauces & jams from scratch.
  • Cost control – Manage and achieve targeted COGS, portioning, and wastage KPIs.
  • Labour management – Schedule, monitor, and control kitchen labour to meet budgeted percentages.
  • Operational delivery – Ensure all catering deadlines are met with precision and consistency.
  • Client satisfaction – Maintain high levels of client feedback scores through food quality, presentation, and service collaboration.
  • Team leadership – Train, mentor, and develop chefs and kitchen hands, building a skilled and motivated team.
  • Compliance – Maintain strict adherence to WHS and all food safety standards.
What You'll Bring
  • Proven experience as an Executive Chef or Senior Sous Chef in a large-scale catering, hotel, or event operation.
  • Previous experience in offsite and/or delivered catering is essential.
  • Demonstrated passion and skill for creating multicultural cuisine.
  • In-depth knowledge of old-school cooking techniques and traditions.
  • Strong experience in bulk production including use of smokers, steam kettles, pickling, preserving, and scratch-made sauces & jams.
  • Strong business acumen with a track record of meeting cost, labour, and service KPIs.

  • Proficiency with industry software, including:

  • Restoke (stock control & kitchen management)

  • Ordering platforms such as Foodbomb, Ordermentum, or FoodByUs
  • Google Suite for operations
  • WhatsApp for team communications
  • Rostering software such as Deputy or Connect Teams
  • Excellent leadership and communication skills.
  • Creative flair with a deep understanding of diverse cuisines and dietary requirements.
  • Ability to perform under pressure while maintaining high standards.

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