About the role Leading restaurant and hotel operator, currently with two of the states most popular dining spaces, are expanding with a new development in 2026. We require someone who can purely focus on menu creation and responsible for menu planning, recipe development, and training of the team, with a strong emphasis on originality and high-quality presentation
This will be for our current dining and new dining options coming in 2026/2027. Combined, with functions and events these outlets will serve 2000 covers a day during the busy trading periods. This is not an executive chef role, it will be a direct line to the business owner, who are food obsessed and understand the importance of quality in every bite. This person works alongside the Executive chef, and allows the executive chef to purely focus on operational requirements (costs, staff, cleanliness, consistency) and removing the need for them to also shoulder the responsibility of menu design. If your passionate about creating dishes, but not the other aspects of working as a chef, read on.
Responsibilities
* Menu and Recipe Creation:Develop innovative menus and new recipes, ensuring they meet quality, taste, and presentation standards. Present to owners new dishes every week.
* Testing:Weekly audits of the operational team to ensure standards are not slipping.
* Quality Control:Ensure the highest quality ingredients are used and prepared correctly, and that all dishes meet the required standards and presentation guidelines. Audit suppliers.
* Research:A full day will be dedicated to purely cooking new dishes to present to owners, as well as looking for new concepts from other parts of the worlds. A full day of purely hunting for the next hero dish.
So the usual requirements of a kitchen leader, such as leadership, cost control and HAACP are not priority in this role. We are looking for someone who purely wants to creative the most exciting dishes in Perth. And hand over recipe cards, and leave for the operational team to execute under the executive chefs leadership. This role no require no night shift or weekends on a on going basis
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Skills and qualifications
* Creativity:A strong imagination and ability to create new, unique dishes.
* Leadership:The ability to effectively manage, motivate, and guide a kitchen team.
* Attention to Detail:Meticulous focus on every aspect of food preparation and presentation, meal after meal.
* Adaptability:The ability to adapt to changing circumstances, such as a lack of ingredients, and to meet diverse customer needs.
* Organizational Skills:Strong planning and organizational.
* Communication:Clear and effective communication skills to deliver concepts to the team in form of written, and verbal.
* Knowledge:Up-to-date knowledge of current culinary trends, techniques, and best practices, from different parts of the world.
What we're looking for
1. Proven experience creating dishes.
2. Strong background in contemporary Asian, Japanese and Mediterranean cuisine
3. Excellent culinary skills, including food preparation, plating and presentation
4. Ability to train a team.
5. Strong organisational and time management skills
6. Passion for using fresh, locally sourced ingredients
7. We can sponsor for the right candidate
What we offer This role we can be flexible for, full time or part time. Can be day shifts or night is that is preferred. This is an ideal role for a chef who may wish to not work so much in an operational on the tools everynight but still have a lot of passion for food.