Lead breakfast service with pace and consistency, from first docket to last plate. Own morning mise en place, and support lunch prep as needed. Hold presentation and portion standards on every plate. Keep stock rotation, ordering input and HACCP records tight. Bring ideas to the breakfast menu with our kitchen team and Group Executive Chef.

Key responsibilities

Lead breakfast service with pace and consistency, from first docket to last plate

Own morning mise en place, and support lunch prep as needed

Hold presentation and portion standards on every plate

Keep stock rotation, ordering input and HACCP records tight

Bring ideas to the breakfast menu with our kitchen team and Group Executive Chef

About you

Proven experience running a busy breakfast or brunch section

Rapid, organised and calm when the dockets stack up

Confident with eggs to order at volume, batters and fresh produce

Interest in Mediterranean and Greek food highly regarded

Reliable with early starts and weekend shifts

Full working rights in Australia

About us





Georges is part of Eviva Group, a family-owned Sydney hospitality group six decades in the making, alongside Kingsleys Australian Steakhouse and Steersons Steakhouse. Our three values apply as much at 7am as at 9pm: Authentic Quality. We do things properly, because it shows. Even a poached egg. Outstanding Service. We notice and respond before we're asked, so every plate leaves the pass right and on time. Delightful Experiences. Eviva exists to celebrate life, and few things start a day better than a great breakfast by the water. It's hospitality that's felt, not performed.

A waterfront kitchen, steps from Wynyard and the Barangaroo ferry

- Staff discounts across all three Eviva venues
- A genuine path from kitchen hand to Head Chef, with cross-venue experience
- Be part of Georges' 2027 menu repositioning

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📌 Breakfast Chef (Sydney)
🏢 Georges Mediterranean
📍 Sydney