Are you a creative, passionate, and skilled chef ready to thrive in a fast-paced, high-volume environment?
What We’re Looking For:
Experience: Minimum 2 years in a similar role (Chef de Partie &, or Pastry Chef) with a professional attitude.
Skills:
Strong technical foundation in busy restaurant kitchens.
Creativity and passion for food—experience with Spanish cuisine is a bonus but not required.
For Junior Sous Chef: Solid hot section skills (Josper oven grill experience a plus—training provided if needed).
For Pastry: Expertise in pastry fundamentals and a flair for innovation.
Work Ethic: A proactive "can-do" attitude, excellent communication, and the ability to manage food safety, stock rotation, and section cleanliness.
Availability: Rotating roster, 38-42 hours per week (Monday–Saturday, days or nights).
Knowledge: Strong understanding of health and safety procedures.
What We Offer:
Work with cutting-edge tools like charcoal ovens, sous-vide, and combi ovens.
A supportive team and great working conditions in a high-energy, high-volume setting.
Competitive salary (negotiable) + tips, 2 staff meals per day and 50% off
Growth opportunities
Sponsorships available for Working Visa holders after a 3-month probation period.
The Role:
As a Chef de Partie / Pastry, you’ll bring your technical expertise and creativity to a bustling kitchen. As a Junior Sous Chef, you’ll collaborate with senior chefs to craft seasonal menus and specials, leveraging your hands-on skills in our Spanish-inspired venues. This is a rare opportunity to shine within Australia’s leading Spanish wine bar and eatery group.
Does This Sound Like You?
If you’re an enthusiastic professional ready to make your mark, we want to hear from you!
Working Visa holders are encouraged to apply—sponsorship opportunities await the right candidates!
Join us and be part of something extraordinary.
