About the role

We are recruiting for one of Western Sydney’s most established and respected Italian restaurants, a large-scale venue with a 220-seat dining room, strong à la carte trade, and a busy calendar of events and functions. The restaurant is currently rebuilding and strengthening its kitchen team following recent changes, with a new General Manager appointed two months ago and a renewed focus on structure, consistency, and long‑term team stability. This is a family‑owned business with deep roots in the community. Many staff members have been here 1025+ years, and ownership is committed to staying for the long term offering genuine security for chefs who invest themselves in the team.

Responsibilities

- Run your assigned section during prep and service with confidence
- Adapt to rotations across sections and support the team where needed
- Maintain speed, accuracy, and consistency during high‑volume service
- Follow recipes, standards, and systems set by the Head Chef and Sous Chefs
- Uphold food safety, hygiene, and workplace standards at all times
- Communicate clearly with Sous Chefs and teammates during service
- Show professionalism, reliability, and a team‑first mindset
- Contribute ideas and show initiative during quieter moments

About you

- Diploma or Certificate IV in Commercial Cookery (or equivalent qualification)
- 24 years’ experience as a CDP or Line Chef in a busy kitchen
- Comfortable working across multiple sections in a high‑volume, quality‑driven kitchen
- Hardworking, reliable and self‑motivated
- Positive in attitude and respectful in the kitchen
- Eager to learn, grow and contribute to a supportive team
- Fluent English is not mandatory
- Italian experience or heritage is a plus, but not essential

Why Join Us?

- Stability: well‑established, family‑owned venue with long‑term leadership
- Structured kitchen with clear expectations and support
- Career acceleration through section rotation,



high‑volume exposure and extensive menu
- Numerous opportunities to grow for chefs who commit and perform
- Balanced roster designed to protect personal life
- Competitive pay, tips, meals, on‑site parking, annual 3‑week Christmas closure & more
- Diverse teams create better kitchens – we welcome applications from all backgrounds

Job Description

We are currently seeking for Chef de Parties. Full‑time or Casual. This role offers you:

- Expanding restaurant group with lots of room for growth and promotion. Eastern Suburbs
- Experience in a kitchen, be efficient; have a valid visa or working rights; strong dedication to your craft; able to adapt in a fast‑paced work setting and can work as part of a team; able to troubleshoot and adapt; monitoring equipment to ensure the quality of production; ensure compliance with food hygiene and Health and Safety standards. Day, Evening and Weekend work required.

Additional Information

- Job Number: 12345
- Job Category: Food and Beverage & Culinary
- Location: 161 Elizabeth Street, Sydney NSW 2000, Australia
- Position Type: Non‑Management
- Position Summary: At the heart of local communities, Sheraton brings people together …

Benefits

- Exclusive staff discounts on food and beverage and hotel rooms (including all properties within the Marriott International group)
- Be part of Life with the Works program where you can enjoy flexible working hours & locations, time off to pursue your passion through sabbatical leave, and paid leave during your birthday month
- Grow, develop, and progress with internationally recognised training programmes,



unlimited strategic development and exciting career opportunities within the Marriott International group
- Genuine care for associates’ physical, emotional and financial wellbeing through our Employee Assistance Program
- Chance to receive Employee Referral Incentives and get paid for working with your friend
- Work for the Largest Hotel Network in the World which values equality, diversity and inclusiveness
- Salary Package: $80,000 to $90,000 plus Super.

Salary & Contract

- Full time / Casual / Permanent (self‑employed/freelance permitted in some listings)
- Salary: $79,000 – $85,000 per annum plus superannuation (full‑time) / HIGA rates apply (casual)
- Minimum Requirements: Diploma of Hospitality Management and/or a minimum of 1–3 years’ relevant full‑time work experience as a Chef de Partie or equivalent position
- Preferred: Experience with wood‑fired pizza production, fresh pasta production, premium dining or high‑volume hospitality venues, Italian language skills, participation in menu tastings, recipe development and cook‑offs
- Full Australian working rights

Additional benefits at Accor

- Onsite parking, duty meals, and free laundry.
- Employee Assistance Program (EAP)
- Staff meals during shifts
- Staff discounts across Maestro Hospitality venues
- Ongoing training and professional development opportunities
- Career progression within a growing hospitality group
- Opportunity to be part of one of Sydney’s most exciting hospitality openings at Crown Sydney
- Supportive, professional, and collaborative team culture

Education & Experience

- Diploma or Certificate IV in Commercial Cookery (or equivalent qualification)
- Minimum 1 year’s experience as a Chef de Partie (or 2+ years in a similar role)
- Full Australian working rights
- Ability to work across a 7‑day roster, including weekends and evenings

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📌 Chef De Partie – 4-Day Week, Sat Dinner, Fine Dining (Sydney)
🏢 Mark Moran Vaucluse
📍 Sydney