A Sydney hospitality and nightlife operator needs an experienced Chef to join its kitchen brigade on a permanent, full-time basis. The business trades as three spaces in one, a high-end Italian-Mediterranean dining room, an open-air terrace cocktail bar and a club lounge that runs late.
What the employer needs is a cook who can hold a section when the room is full, turn out share-style plates built on premium Australian produce, and move between restaurant service, large event catering and bar dining after dark. It indicates that sponsoring opportunities (TSS 482) may be considered for qualified candidates who satisfy all Home Affairs requirements, and it will also hear from Australian citizens, permanent residents and eligible visa holders. Applications close on 8 November ****.
Give the employer the evidence up front with an English CV that names your cookery qualification and the venues where you earned your experience. If yours needs work, shape a restaurant-and-events chef CV in Build AI CV first.
Produce dishes of high quality, such as grilled meats, seafood, antipasti and handmade pasta, cooked and presented to the set recipe specifications and presentation standards
Keep kitchen sections running efficiently across the high-volume periods of weekend brunch, dinner and late-night service




Carry out the daily mise en place, keep an eye on FIFO rotation and stock freshness, forecast kitchen requirements and order supplies as directed
Support exclusive venue hires and group bookings by assisting on feasting packages, custom function set menus and high-end canapé events
Uphold strict compliance with Food Safety Standards Australia and HACCP regulations, along with workplace safety and kitchen hygiene guidelines
Direct, train and support apprentices, commis chefs and kitchen hands, and be rostered on rotation, weekends, public holidays and late nights included
AQF Certificate IV in Commercial Cookery or an equivalent, relevant international culinary qualification
Minimum 1 year of full-time, post-qualification work experience in a premium venue, a high-volume restaurant or a Mediterranean or Italian kitchen, backed by a strong background in line prep, high-volume service and modern Mediterranean or Italian cuisine
High culinary standards maintained under intense rush conditions, plus solid organisational, communication and team management skills
Willing to accept split shifts and late nights (post-10pm weekend trade)
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