Chef de Partie & Sous Chef

Here is what this Sydney kitchen is really after. It cooks with fire and quality produce, it is growing, and it wants a Chef de Partie or Sous Chef who performs under pressure. Junior and experienced cooks at both levels are being considered.

From a recruiter's view, the strongest applications show consistent food at a high standard, the ability to run prep and small events without supervision, and comfort working events at different locations. Name any hatted or award-winning kitchens and any high-volume or catering work, because the employer rates them highly.

Only applicants already in Australia with work rights can be considered for this one.

Tailor your CV to the duties listed here rather than sending a generic one, and include your NSW driver's licence. You can rework your CV for this fire-and-events brief in Build AI CV.

• Hold your own in a fast-moving, professional kitchen where fire and top ingredients drive the menu, plating food consistent enough to satisfy demanding clients
• Own prep and small events from start to finish, without supervision
• Move between event locations as a dependable member of a collaborative crew

• Proven professional kitchen experience, including a minimum of 5 years' experience as a chef
• Minimum of 6 months as a Sous Chef if you are applying at that level
• Event catering or high-volume kitchen experience, highly regarded
• Hatted or award-winning restaurant background, highly regarded
• Proud of delivering high-quality food that meets high client expectations, with strong consistency and attention to detail
• Able to run small events and prep independently
• Positive outlook, solid work ethic and a team mindset
• Strong problem-solver who takes initiative
• Valid NSW driver's licence and Australian working rights required (visa sponsorship may be available for exceptional candidates)