About the role

Chef de Partie positions are available across two separate shift tracks: a high-volume, fast-paced cafe breakfast and lunch service (daytime), and an upmarket, small-plate wine bar service with an emphasis on refined prep and execution (evening). Both are full time salaried positions.

Key responsibilities
Take full ownership of assigned kitchen sections, managing mis en place, prep requirements, and station resets for your specific service (day or night)
Maintain speed, precision, and high presentation standards during peak service hours—whether driving a busy breakfast/lunch line or delivering refined wine bar offerings
Complete shift-specific prep tasks efficiently to standard and keep section inventory fully stocked
Maintain composure, transparent line communication, and attention to detail during fast-paced peak trading
Adhere strictly to Food Safety Standards, section sanitation, FIFO stock rotation, and temperature logging

About you




Hands-on experience as a Demi Chef or Chef de Partie in a fast-paced cafe, bistro, or upmarket restaurant environment
Comfortable committing to either daytime cafe operations or evening wine bar service
Strong preference for availability across weekend trading periods (Saturday/Sunday)
Strong section management, punctuality, and calm under pressure
Cert III in Commercial Cookery (or relevant equivalent experience)

Advantages
Attractive salaried packages for full-time roles, plus penalty rates for casual/part-time shifts
Higher earning potential, weekend allowances/loading, and premium rates for weekend availability
Pathways into Head Chef, Sous Chef, and kitchen management as venues grow
Ongoing training across menu execution, product sourcing, efficiency, and leadership
Dedicated shift schedules (day vs. night split) so you know your roster week-to-week

📌 Chef De Partie Freshwater
🏢 Serva Sydney
📍 Freshwater