Chef – Full-Time

About Pelicano Potts Point

Taking over the iconic Level 1, 33 Bayswater Road venue (formerly Hugos Lounge), Pelicano Potts Point is one of Sydney’s premier hospitality and nightlife destinations. Brought to life by Andrew Becher and the Grand National Group (the operators behind Franca, Parlar, and Armorica), Pelicano uniquely merges a high-end Italian-Mediterranean restaurant, an open-air terrace cocktail bar, and a late-night club lounge.

Under the culinary direction of Executive Chef Jose Saulog, our kitchen delivers share-style Mediterranean plates crafted with premium Australian produce—ranging from fresh crudo, fritto misto, and handmade pasta to market fish and daily wagyu cuts, alongside high-volume event catering and late-night bar dining.

Role Description & Core Responsibilities

We are seeking a dedicated and experienced Chef to join our fast-paced kitchen team on a permanent full-time basis. You will work directly within our Italian-Mediterranean culinary program, executing service across dinner, weekend brunch, private functions, and late-night trading.

Under the culinary direction of Executive Chef Jose Saulog, our kitchen delivers share-style Mediterranean plates crafted with premium Australian produce—ranging from fresh crudo, fritto misto, and handmade pasta to market fish and daily wagyu cuts, alongside high-volume event catering and late-night bar dining.

Role Description & Core Responsibilities

We are seeking a dedicated and experienced Chef to join our fast-paced kitchen team on a permanent full-time basis.



You will work directly within our Italian-Mediterranean culinary program, executing service across dinner, weekend brunch, private functions, and late-night trading.

Italian-Mediterranean Culinary Execution: Prepare, cook, and present high-quality dishes (including antipasti, handmade pasta, grilled meats, and seafood) strictly adhering to recipe specifications and presentation standards.

Line Cooking & Service Management: Run and manage kitchen sections efficiently during high-volume dinner, weekend brunch, and late-night service periods.

Stock & Inventory Control: Perform daily mise en place, monitor stock freshness and FIFO rotation, estimate kitchen requirements, and order supplies/ingredients as directed.

Function & Event Production: Assist in the execution of custom function set menus, feasting packages, and high-end canapé events for group bookings and exclusive venue hires.

Food Safety & Compliance: Maintain strict compliance with Food Safety Standards Australia, HACCP regulations, kitchen hygiene, and workplace safety guidelines.

Supervision & Teamwork: Direct, train, and support commis chefs, apprentices, and kitchen hands to maintain seamless kitchen workflow.

Shift Flexibility:



Work across a rotating roster that includes late nights, weekends, and public holidays in accordance with venue trading hours.

Requirements & Qualifications To satisfy Department of Home Affairs subclass 482/186 nomination standards:

1. Formal Qualifications: AQF Certificate IV in Commercial Cookery (or equivalent relevant international culinary qualification).
2. Work Experience: Minimum 1 years of post-qualification full-time work experience in a high-volume restaurant, Mediterranean/Italian kitchen, or premium venue environment.
3. Key Skills & Attributes: Solid background in modern Mediterranean or Italian cuisine, line prep, and high-volume service. Ability to maintain high culinary standards under intense rush conditions. Strong communication, team management, and organizational skills. Willingness to work late nights (post-10pm weekend trade) and split shifts.
4. Work Rights: Open to Australian Citizens, Permanent Residents, and eligible Visa holders. Sponsoring opportunities (TSS 482) may be considered for qualified candidates who satisfy all Home Affairs requirements.

How to Apply Please submit your updated CV and cover letter outlining your qualification and relevant work experience directly to:

Email: [email protected]

Location: Level 1, 33 Bayswater Road, Potts Point NSW 2011

Or submit directly via the job platform application link

Applications close: 8th Nov 2026

Pay: $80,000.00 – $85,000.00 per year

Work Location: In person

📌 Chef (Potts Point)
🏢 Pelicano
📍 Potts Point