Seafood ChefPortside | Prahran Market, VIC | Full-Time If you love seafood as much as we do, you already belong here. Portside is our seafood counter at Prahran Market. This is a knife-first role: dry-filleting, portioning and preparing premium seafood for a discerning market audience, in a proper market environment rather than a restaurant line.

About Us

Portside is born from a genuine love of seafood and the ocean that brings it to shore. We are all about quality, honesty and flavour, sourcing from trusted fishers around Australia and treating every piece with the same care you would expect in a restaurant kitchen. From sustainable choices to chef-led preparation and clear origins you can trust, everything that hits our counter is something we truly stand behind.

Based in the vibrant Prahran Market, Portside is more than a fishmonger. We are a destination for thoughtful, seasonal seafood and a warm, community-focused place where food lovers gather, learn and create. We believe great food starts with outstanding people, and that passion shows in everything we do.

Founded in 2019, LK Hospitality delivers innovative, world-class dining and events in South Yarra. Our venues include Omnia Bistro, Yūgen Dining, Portside, and The Grand Room.

The Role

You will own the knife work behind everything that goes into our cabinet each day.

- Dry-fillet and portion seafood to exact specification
- Break down whole fish and shellfish with speed and precision
- Prepare ready-to-eat items for daily display
- Maintain a spotless, well-organised counter and prep area
- Support daily receiving and quality checks on incoming seafood
- Follow food safety and hygiene protocols without exception




- Learn sourcing and seasonality on the job

Based at Portside, Prahran Market. Monday, Wednesday to Saturday, full-time.

Who We're Looking For

You have real knife skills, and you want to use them properly, on premium product, in a market setting rather than behind a pass.

- Strong, confident knife skills, non-negotiable
- Comfortable working in a market or retail food environment
- Comfortable with early starts and hands-on physical work
- Interested in seafood specifically, not hospitality in general
- Reliable, organised, and calm under pressure

And the non-negotiables - you hold the standard without being told, your knife work speaks for itself, and you understand that in a market environment, precision happens in front of the customer, not hidden in a kitchen.

Values in Practice

These are not aspirational. They are the minimum we expect from everyone here.

Integrity - doing the right thing, for the guest and for each other, is the baseline.

Genuine hospitality - authentic care for delivering exceptional experiences to guests. Not a performance, a disposition.

Comprehensive skill - a strong skill set in the restaurant industry. Craft matters here.

Self-motivation and goal orientation - you do not need to be managed to hold the standard.

What's on Offer

- Use your knife skills on premium seafood daily
- Learn seafood sourcing, not just prep
- In-house training, cross-train across venues
- Real investment in your development
- A market environment, not a closed kitchen

Ready to put your knife skills to real use? If this feels like you, send us your CV. We would love to hear about your knife work and what draws you to seafood.

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