Jack New
Sydney,NSW
Summary
I am a motivated senior level chef with 19 years experience in kitchens. With a strong passion for food, I am equally passionate about a well run kitchen that respects the mental health of its chefs. For me, this translates to strong systems and processes, combined with clear communication that ensures every team member understands their role and feels valued.
Overview
10
10
years of professional experience
Work History
Senior Sous Chef
Icebergs Dining Room and Bar
Bondi
12.2022 - Current
- Lead and manage kitchen operations during service
- Supervise and mentor junior kitchen staff
- Assist head chef with menu development and seasonal changes
- Maintain food quality standards and presentation consistency
- Manage inventory, ordering, and cost control
- Coordinate with front of house for special events and functions
- Ensure health and safety compliance in kitchen operations
- Monitored food costs on a weekly basis to maintain target profit margins.
Consulting Head Chef
The Wedge
Glebe
01.2022 - 12.2022
- Develop and cost comprehensive menu offerings
- Establish and implement efficient kitchen systems
- Recruit and train culinary staff
- Conduct pre-opening menu testing and kitchen design
- Set up and update Restoke system
Consulting Head Chef
The Foxtrot Inn
Crows Nest
01.2021 - 12.2021
- Create and price innovative menu concepts
- Develop and execute kitchen operational systems
- Build and educate culinary team
- Provide front of house training in table-side service techniques
Consulting Head Chef
RND
Bondi
01.2021 - 12.2021
- Design and cost seasonal menu items
- Implement comprehensive kitchen management systems
- Assemble and mentor kitchen staff
- Support marketing strategy rollout
- Curate and execute pop-up guest chef series
Head Chef
Kuro Bar and Dining
Sydney CBD
01.2020 - 01.2021
- Design chef's table menu featuring 18 courses for 10-seat omakase experience with Taka Teramoto
- Establish and maintain dedicated fermentation laboratory
- Drive menu innovation and seasonal development
- Coordinate collaborative dining events
- Mentor and upskill culinary team members
Head Chef
Air Myoko
Japan
12.2019 - 12.2020
- Craft omakase menu featuring 9 courses for 16-seat restaurant
- Establish and maintain nuka fermentation bed
- Lead menu research and development initiatives
- Orchestrate collaborative culinary events
- Source premium products from local farmers and artisan providers
- Train both back of house and front of house teams in tableside presentation
Consulting Head Chef
Izy Izakaya
Woolahra
01.2019 - 12.2019
- Conceptualise and price authentic izakaya menus
- Build comprehensive kitchen operational frameworks
- Recruit and develop culinary talent
- Drive marketing campaign development
- Organise exclusive pop-up guest chef collaborations
- Lead kitchen and restaurant design process
- Execute live cooking on 2-metre robata in open kitchen format
Head Chef
Alike Coffee
Busan, Korea
01.2017 - 12.2019
- Design and execute innovative dessert degustation experiences
Sous Chef
Icebergs Dining Room and Bar
Bondi
01.2016 - 12.2019
- Support head chef with daily restaurant operations management
- Control stock par levels and coordinate produce ordering
- Uphold exceptional food production and presentation standards
- Collaborate on menu development and conceptual direction with head chef
- Manage pass operations during service periods
- Lead implementation of new menu concepts including The Terrace and Raw Bar offerings
Head Chef
Edition Coffee Roasters
Darlinghurst
01.2015 - 12.2016
- Create and price 10-item seasonal menus on quarterly rotation
- Maintain kitchen operations and staff performance to premium standards
- Develop junior culinary talent through comprehensive training
- Design and implement food safety and preparation protocols
- Collaborate with architects on Edition Darling Square design and future ventures
Education
Diploma of Business & Communication -
Trinity College London
01.2009
Skills
- Menu development
- Food quality control
- Inventory management
- Cost control
- Health and safety compliance
- Kitchen operations
- Staff training
Accomplishments
Published in 'Story on a Plate' by Gestalten
Listed in 'Restaurants We'd Travel the World For' by Conde Nast Traveller
References
Alex Pritchard, Icebergs Dining Room and Bar
0406 596 078
James Zollo, The Foxtrot Inn
0406 412 300
Jay Lee, Chef Crew
0450 042 210
Timeline
Senior Sous Chef
Icebergs Dining Room and Bar
12.2022 - Current
Consulting Head Chef
The Wedge
01.2022 - 12.2022
Consulting Head Chef
The Foxtrot Inn
01.2021 - 12.2021
Consulting Head Chef
RND
01.2021 - 12.2021
Head Chef
Kuro Bar and Dining
01.2020 - 01.2021
Head Chef
Air Myoko
12.2019 - 12.2020
Consulting Head Chef
Izy Izakaya
01.2019 - 12.2019
Head Chef
Alike Coffee
01.2017 - 12.2019
Sous Chef
Icebergs Dining Room and Bar
01.2016 - 12.2019
Head Chef
Edition Coffee Roasters
01.2015 - 12.2016
Diploma of Business & Communication -
Trinity College London
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