Head Chef

Join the vastly popular people's choice Malaysian restaurant group, leading a large brigade with multiple concepts housed in the same venue, take on a challenge of rare opportunity. We are looking for an ambitious & driven personnel who are ready to test themselves in one of the hottest opening of the year in Melbourne, external events are expected next year, with the support by the leadership team and a very high ceiling of growth.

Ho Jiak Melbourne

First project by the Ho Jiak Group in Sydney, led by the Malaysian food flag bearer in Australia in the shape of Junda Khoo, as featured recently in Master Chef 2025 as a guest chef. Da Bao on ground floor, fast casual take away, with offering on food delivery platform. Ho Jiak on first floor, the crown jewel of the venue, pushing boundaries with Malaysian flavours, experimental combination, and seasonal Australia produce, intertwined with a 150 bottles wine list, live tanks and dry aged fridge. Ho Liao on second floor, the people's favourite street food, from Hainanese Chicken Rice to Live Mud Crab with Malaysian Chilli sauce.

Goals!

Lead, inspire and mentor the kitchen team to deliver consistently high standards.

Develop seasonal and efficient menu concept with the right price structure according to the guidelines of Executive chef & Directors

Manage all aspects of kitchen operations including food quality, costing and inventory

Ensure compliance with health, safety, and hygiene standards.

Work closely with the leadership team to ensure seamless service and guest satisfaction.

Drive efficiency while maintaining creativity and quality.

Ensuring the food COGs & Labour % are held at % or below the target

Minimising maintenance cost in the kitchen

Ensuring productivity of the key kitchen staff members

Ensuring proper time keeping and roster structure for all kitchen staff

Overseeing recruitment and succession planning for the kitchen team

Counselling staff with performance issues

Ensuring staff turnover is kept to minimum

Qualifications

What we’re looking for

Proven experience as an Head Chef or a Sous chef in a high-volume venue.

A strong culinary vision with the ability to balance creativity and commercial acumen.

Excellent leadership and communications skills with the ability to develop and inspire a team.

Strong knowledge of cost control, kitchen operations, and compliance.

Flexibility to work nights, weekends and public holidays

If this sounds like what you are after in your career, please send a cover letter alongside with your CV to [email protected]