A Sydney bar and dining venue on the harbour needs an experienced Chef de Partie to take charge of a section, along with commis chefs ready to support the line.
Business has been strong, and management wants to grow a dynamic brigade that brings an explorative mindset and care for detail to each dish.
The kitchen serves lunch and dinner on 6 days of the week.
Positions are offered on full-time, part-time and casual terms, with shifts set on a rotating roster that allows flexibility.
The venue has confirmed that sponsorship is available for the right candidate.
The employer will look for proof of section work and steady kitchen hours, so set out each station you have held and the kind of service you cooked for.
Prepare mise-en-place and check its freshness before service
Keep all stock stored under optimum conditions




Cook food to the restaurant's quality standards
Serve dishes in line with the venue's service standards
Train kitchen staff under the direction of the Chef-in-charge
Maintain safety and cleanliness in the kitchen and food storage areas
Push for a high standard of kitchen team performance
Contribute to a harmonious working workplace across the whole restaurant team
Minimum of 2-3 years' experience in a similar position
Passion for cooking, with enthusiasm and a willingness to keep learning
Punctual, with a hard-working attitude
A team player who supports a culture of teamwork
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