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, clear 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

- Robust 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)

Benefits

- 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