Executive Chef

General Public is a mutli-faceted entertainment venue with a strong emphasis on food & beverage. The Executive Head Chef is responsible for leading all culinary operations across multiple high-volume restaurants within dynamic entertainment venues. This includes full-service 200-seat restaurants, private events, party packages, and large-scale functions. The role oversees food quality, menu development, cost control, staffing, compliance, and guest experience, ensuring consistency, profitability, and innovation across all food outlets.

This position plays a key leadership role in driving revenue through exceptional dining experiences that complement entertainment, gaming, events, and nightlife offerings.

Key Responsibilities

Culinary Leadership

• Develop, implement, and maintain high-quality menus across all venues including events

• Ensure consistency of food presentation, taste, portioning, and service standards

• Lead seasonal menu development aligned with entertainment themes, events, and customer demand

• Oversee special event, party package, and function menus

Multi-Venue Operations

• Manage all kitchens across multiple 200-seat restaurants and event spaces

• Ensure efficient production flow to support simultaneous restaurant service, events, and functions

• Coordinate staffing and kitchen operations for peak trading periods and large-scale bookings

Financial Performance

• Control food, labour, and operating costs across all venues

• Monitor COGS, gross profit margins, waste, and portion control

• Negotiate with suppliers and manage purchasing to ensure best quality and pricing

• Develop menus that balance creativity with profitability

Team Leadership

• Recruit, train, and lead a large multi-venue kitchen brigade

• Develop Sous Chefs, Kitchen Managers, and culinary leaders

• Foster a high-performance, professional kitchen culture

• Oversee rosters, performance, and succession planning

Events & Party Packages

• Design scalable menus for parties, corporate events, group bookings, and themed functions

• Work closely with the events and sales teams to deliver food experiences that drive bookings

• Ensure smooth execution of high-volume and high-impact event catering

Quality, Safety & Compliance

• Maintain all food safety, hygiene, and WH&S standards

• Ensure compliance with local food authority regulations

• Conduct regular kitchen audits and operational reviews

Collaboration & Reporting

• Work with senior management, marketing, and operations teams

• Support promotions, new venue launches, and entertainment campaigns

• Provide reporting on costs, performance, and kitchen KPIs

Skills & Experience Required

• Proven experience as an Executive Chef or Head Chef in a multi-venue, high-volume operation

• Strong background in restaurant, events, and function catering

• Demonstrated ability to manage large teams and multiple kitchens

• Strong financial acumen with experience controlling food and labour costs

• Excellent organisational, leadership, and communication skills

• Ability to thrive in fast-paced entertainment and hospitality environments

Key Attributes

• Highly organised and operationally strong

• Creative but commercially minded

• Calm under pressure and solution-focused

• Passionate about food, people, and guest experience

• Able to scale operations for both daily trade and major events