• 4 days on 3 days off!
  • Amazing opportunity to learn new skills breaking down whole fish
  • Opportunity to be mentored by passionate head chef / owner
  • Staff meals provided

The Venue

This is a high end, small and well-established seafood restaurant in Sydney’s Eastern suburbs. A modern take on fine dining, with degustation menus only and matching wines to add to the experience.

The menu changes on a daily basis according to what is sourced each morning at the fish markets and local organic farms by the head chef.

It is a restaurant that focuses on increasing guests’ experiences by limiting the amount of covers done, so that food and service quality is at its best, rather than pushing the number of covers done on a nightly basis.

The restaurant was featured in the 2022 Good Food Guide.

The Role

You will be a strong and passionate chef de partie looking for a new challenge in their career, and establish themselves as a powerful and assertive Chef.

This is a role that will push you to learn new skills, but also establish yourself in a small kitchen working alongside the head chef/owner.

The role gives you an opportunity to rotate in all sections of the kitchen, from breaking down whole fish, to cooking on the wood fire.
Everything is made fresh each day, including the sourdough bread.


You will be someone who:

  • Is very passionate about great food, produce, service and takes pride in their work.
  • Pays attention to small details as these little things often make for a more memorable customer experience.
  • Is comfortable in working with a small team and is hands on every service.
  • Is hungry to learn, a fast thinker and able to adapt to change.

What To Expect

Four days on, three days off working week. Offering up to $65K + Super + Tips. Join a great work environment and work alongside two very passionate and successful owner operators and pick their brains.

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