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 environment 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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📌 Chef de Partie & Commis Chef (Sydney)
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