Australia
Executive Chef Salary in Sydney, New South Wales
$74K
20% Low Band Avg
AUD $90K
Average
$99K
80% High Band Avg
- Bonus: 8,813
Salaries based on experience level
The Average Entry Level salary of Executive Chef in Sydney, New South Wales is AUD $78K/yr, this salary increases 0% to $78K/yr when reach Mid Level Career.
From Mid to Senior Level the average salary increases 20% from $78K/yr to $94K/yr.
Salary Compared to Australia National Average Salary
- Executive Chef in Sydney, New South Wales Salary
- vs
- Executive Chef in Australia Salary
The Average Salary of Executive Chef in Sydney, New South Wales is $90K/yr. This is +13% higher ($10,473) compared to Australia national average salary of $79K/yr.
Salary Compared to Sydney City Average Salary
- Executive Chef in Sydney, New South Wales Salary
- vs
- Sydney, New South Wales City Average Salary
The Average Salary of Executive Chef in Sydney, New South Wales is +17% higher (13,710) than the average salary for the city of Sydney, New South Wales $76K/yr.
Executive Chef job description
Job Title: Executive Chef
Overview/Summary of the Role:
The Executive Chef is responsible for overseeing the kitchen operations of a restaurant or food service establishment. They are tasked with creating, executing and supervising menus, purchasing ingredients, managing the kitchen team, and ensuring that all dishes are prepared according to company standards, food safety regulations and customer expectations.
Responsibilities and Duties:
- Develop menus and execute them to meet the restaurant's or establishment's culinary style, theme, and budget
- Purchase quality ingredients in a timely and cost-effective manner
Executive Chef interview questions
Interviewer: Good afternoon. Thank you for taking the time to interview for the position of Executive Chef at our restaurant. Can you tell us a bit about your background and experience in the culinary industry?
Candidate: Of course. I have been working in the industry for over 10 years. I started as a line cook and worked my way up to sous chef at a few prominent restaurants before becoming an executive chef at my last position.
Interviewer: What styles of cuisine are you most familiar with?
Candidate: I have experience with a wide variety of cuisines including French, Italian, Asian, and Latin American.
Interviewer: How do you stay current with food trends and incorporate them into your menu?
Candidate: I read culinary magazines and blogs, attend food shows and events, and network with other chefs in the industry. I make an effort to incorporate new trends into our specials menu and test them with our customers.
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