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

Strong preference for availability across weekend trading periods (Saturday/Sunday)

Strong section management, punctuality, and calm under pressure

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

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📌 Chef de partie (Sydney)
🏢 Work Initiatives
📍 Sydney