Training and development from some of the best leaders in Sydney hospitality.
Discount across all Etymon Projects venues.
The Company
Etymon Projects is dedicated to creating, curating, and managing world-class hospitality, lifestyle, and leisure businesses within Australia and offshore.
We're looking for people who align with our values of
Excellence, Innovation, Integrity, and Passion
—and who want to grow their careers within a forward-thinking hospitality group that puts people at the centre.
The Venue
Osteria Luna
Join the Etymon team at Osteria Luna, an exciting Italian restaurant in the heart of Sydney's CBD at 66 King St. Known for its old-school hospitality, exceptional Italian dining and passionate approach to food, Osteria Luna is building a reputation as a destination for both outstanding cuisine and memorable guest experiences.
A proud moment for the restaurant, our Head Chef,
Peter Fiander
, has been named Young Chef of the Year at the Good Food Guide Awards ****, recognising his talent, creativity and dedication to his craft.
With experience in some of Australia's most exciting kitchens, including LP's Quality Meats, Ragazzi and Porcine, Peter brings a distinctive approach to the flavours and identity of Osteria Luna.
You'll have the opportunity to work alongside an award-winning Head Chef and a talented team, contributing to a kitchen that values creativity, quality and a passion for exceptional Italian cuisine.
This is an exciting chance to develop your skills, grow your career and be part of a team building something special at Osteria Luna.
The Role
We are seeking a Casual, Part Time or Full Time
Chef de Partie
at Osteria Luna.




Reporting to the Executive Chef theChef de Partieis key to the success of the venue and will be essential to the operation of the kitchen.
With clear direction from the Head Chef and Senior Sous Chef, this role will manage the day-to-day operations of the kitchen and lead the team in the absence of the senior kitchen team.
This role will also support with the ordering, receiving of goods, stocktake, roster management and attendance.
Experience and Qualifications
Qualification in Commercial Cookery or equivalent experience
2 years experience in a la carte, fine dining or Hatted environments
Experience leading junior chefs, cooks and apprentices
Experience with rostering and ordering systems beneficial
Key Behaviours
A positive attitude and willingness to grow and develop themselves
Must have high standards and works well in a large team
Has a passion for French food
Can communicate clearly and be able to work under pressure
Can support and mentor junior chefs
Is honest, always maintains integrity and shows trust with authenticity
Committed and dedicated
Reliable and dependable, you will be able to stand the pace of a kitchen that puts equal emphasis on precision and speed
Commitment to personal and professional development
The Perks
Join the flagship venue of
Etymon Projects
, recognised with a chef's hat.
Work with world-class culinary, beverage, and operations teams on a product you can be truly proud of.
Ongoing development opportunities, with scope to grow into senior group roles as we expand.
Staff discounts across all
Etymon
venues, products, and services.
#J-*****-Ljbffr

📌 Chef De Partie - Osteria Luna (Sydney)
🏢 Etymon Projects
📍 Sydney