Kuro Bar & Dining (part of the Lounge 368 hospitality group) is seeking an experienced Head Chef to lead the kitchen team in a full-time role based in Sydney’s CBD.
Kuro is a contemporary Japanese restaurant located on Kent Street delivering refined, ingredient-led dining across structured lunch and dinner services. The menu combines disciplined Japanese technique with Australian seasonal produce and international influences.
The venue services corporate clients, private functions and premium group bookings and operates as part of the Lounge 368 hospitality group alongside its sister venue Kahii, a café by day and bar/restaurant by night located next door.
We are looking for a skilled culinary leader who can oversee kitchen operations, manage service execution and maintain high standards of food quality and consistency.
Position Overview
The Head Chef is responsible for leading daily kitchen operations at Kuro and supervising the kitchen team across all service periods.
The role involves planning and organising food preparation, supervising kitchen staff, managing menu development and ensuring food quality, consistency and compliance within a structured commercial kitchen environment.
The Head Chef works closely with the Senior Sous Chef and kitchen brigade to maintain efficient service and operational standards.
Duties and Responsibilities
• Planning and organising the preparation and cooking of menu items across all service periods
• Designing, updating and implementing seasonal menus in line with the venue’s culinary concept
• Supervising kitchen staff and coordinating kitchen operations during service
• Maintaining food quality, presentation standards and consistency of dishes
• Managing food cost control, stock ordering and supplier coordination
• Ensuring compliance with food safety, hygiene and workplace safety regulations
• Training and mentoring kitchen staff and supporting workforce development
• Overseeing kitchen preparation systems and coordinating service execution
About You
The successful candidate will demonstrate:
• Minimum 3 years’ experience working as a chef in a professional commercial kitchen
• Experience supervising kitchen teams and leading kitchen service
• Strong organisational and communication skills
• Ability to manage food cost control and kitchen operations
• Knowledge of food safety and kitchen compliance standards
• Passion for high-quality food and hospitality
Experience working with Japanese cuisine or contemporary Asian flavours will be highly regarded.
Benefits
• Full-time role within a professional kitchen environment
• Work with an experienced culinary team
• Staff discounts at sister venue Kahii
• Ongoing training and development opportunities
• Convenient Sydney CBD location close to public transport
How to Apply
Please send your resume and cover letter with “Head Chef Application” in the subject line to:
jobskuro@gmail.com
