About us

L'Entrecôte Group is a prestigious French dining establishment based in New South Wales, renowned for its high-quality culinary offerings and exceptional customer service. The group operates key venues including Brasserie L'Entrecôte in Pymble, Bouillon L'Entrecôte in the Sydney, and Deux Frères in Syndey. Each venue focuses on quality, innovation, and exceptional customer service, we are dedicated to offering an unparalleled dining experience.

Position Overview

L'Entrecôte Group is seeking experienced Chefs, Chef de Parties, and Sous Chefs for all associated entities, including Brasserie L'Entrecôte, Bouillon L'Entrecôte, and Deux Frères. These positions are available across all venues, with a focus on hiring a skilled Chefs to uphold the group's high culinary standards. The role includes responsibilities such as preparing high-quality meals using fresh, locally sourced ingredients, managing stock, ensuring adherence to health and safety regulations, and controlling costs and quality. The Chef will play a key role in maintaining exceptional standards in food preparation, contributing to an outstanding dining experience at each location.

Main Tasks and Responsibilities

The Chef duties include, but are not limited to, the following:

· Prepare, cook, and present a wide range of dishes to a consistently high standard applying diverse culinary techniques and ensuring quality control at all stages of food production.

· Plan and design menus in consultation with management, taking into account dietary requirements, seasonal availability, and customer preferences.

· Supervise, train, and coordinate junior kitchen staff, including cooks and kitchenhands, to uphold food preparation standards and enforce hygiene regulations.





· Ensure compliance with workplace health and safety standards and enforce food hygiene regulations, maintaining a safe and sanitary kitchen workplace.

· Liaise with restaurant managers, front-of-house staff, and suppliers to coordinate kitchen operations and ensure the timely availability of quality ingredients.

· Estimate food and labour costs, monitor kitchen budgets, and order food, beverages, and supplies to ensure cost efficiency and smooth operations.

· Manage inventory and stock control through accurate stocktaking, monitoring usage, and placing orders with suppliers as required.

· Review kitchen performance regularly by monitoring revenue, profitability, and food cost margins, and work with management to set targets and improve outcomes.

· Engage with customers when necessary to ensure satisfaction, respond to feedback, and support a positive dining experience.

· Conduct regular team meetings to discuss operational issues, motivate staff, and maintain discipline regarding punctuality, uniform standards, and performance.

· Source quality ingredients at competitive prices while maintaining the integrity and consistency of the menu offerings.

· Identify opportunities for continuous improvement in kitchen processes, menu development, and service delivery.

Qualifications Required for this role

· AQF associate degree, Advanced Diploma or Diploma.

OR

· At least 3 years of relevant work experience may substitute for the formal qualifications.

Experience and Other Requirements

· At least 1 year of relevant experience as a Chef role within a restaurant.

· Excellent knowledge of food safety regulations and kitchen hygiene standards.

· Effective communication and interpersonal skills for collaboration with team members and management.

Pay: $75,000.00 – $85,000.00 per year

Work Location: In person

📌 Chef (Pymble)
🏢 L’Entrecote Group
📍 Pymble