Executive Chef Recruitment, Melbourne
Executive Chef placements are usually about more than technical skill. We're screening for someone who can set the direction for an entire kitchen operation, sometimes across multiple outlets or venues, and hold that standard over time.
What we look for in an Executive Chef
An Executive Chef shapes the food, the team and the margin across the whole operation. These are the things we screen for at that level.
How we screen-
Oversight beyond one kitchen
Executive Chefs lead across sections, sites or service styles. We look for real experience running more than one kitchen at once, or a kitchen of real scale.
How we checkWe confirm the scope they managed: covers, sites, headcount and who reported to them.
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Menu development and costing
Creative menus that miss their margin don't last. We look for someone who builds dishes and costs them, and can show both.
How we checkWe ask for menus they have written and how they priced and costed them.
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Builds and rebuilds teams
At this level the brigade is theirs to shape. We look for someone who has recruited, developed and restructured a kitchen team.
How we checkReferees are asked how the team changed under them and who they developed.
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Fits where the venue is heading
Growth, succession and stabilising each need a different leader. We match the candidate to the direction in your brief.
How we checkWe test their track record against your situation before they are shortlisted.
