Chef

From a recruiter's chair, this Sydney Chef vacancy is about pace and polish together. The hiring venue pairs a high-end Italian-Mediterranean restaurant with an open-air terrace cocktail bar and a late-night club lounge, and the post is permanent and full-time.

Its kitchen sends out Mediterranean plates for sharing, from fritto misto to market fish, and also handles event catering in volume and late bar food. To stand out, match your application to the listed duties, show where you have run a section in a comparable service, and have your certificates on hand to send. Sponsoring opportunities (TSS 482) may be considered for qualified candidates who satisfy all Home Affairs requirements. The cut-off is 8 November 2026.

Tailor your English CV line by line to the duties below and put your Certificate IV and section experience near the top. A simple way to do that is to tailor a section-chef CV for this venue with Build AI CV.

• Prepare and cook handmade pasta, antipasti, seafood and grilled meats to a high quality
• Present every plate in line with the recipe specifications and presentation standards
• Run kitchen sections efficiently whenever late-night service, dinner or weekend brunch hits high volume
• Set up mise en place daily
• Monitor how fresh the stock is and rotate it on a FIFO basis
• Work out kitchen requirements in advance and order supplies as directed
• Assist on custom set menus for functions, high-end canapé events and feasting packages, for groups that book and for exclusive hire of the venue
• Hold to strict compliance with kitchen hygiene, workplace safety guidelines, Food Safety Standards Australia and HACCP regulations, while you direct, support and train commis chefs, kitchen hands and apprentices
• Accept a rotating roster that brings weekends, late nights and public holidays

• Holds an AQF Certificate IV in Commercial Cookery, or the equivalent in a relevant international culinary qualification
• Has a minimum 1 year of full-time work experience since qualifying, in a Mediterranean or Italian kitchen, a high-volume restaurant or a premium venue
• Brings a strong background in high-volume service, line prep and modern Mediterranean or Italian cuisine
• Can maintain high culinary standards while rush conditions are intense
• Offers strong team management, organisational and communication skills, and is willing to work split shifts and late nights (post-10pm weekend trade)