The Venue

This private and exclusive venue boasts two chef hats to its name. Diners here love the fine dining experience, where only the best produce is served – foie gras, caviar, lobster, and truffles. This 80-seat restaurant offers exceptional European inspired cuisine, where money is no object.

  • Famous hatted restaurant
  • Access to the best appliances and ingredients
  • Near transport and sponsorship available

The Team

The head chef running the show is well-respected among his peers in the industry. He has appeared on TV and is a regular at public events. However, he is still approachable, calm and loves to guide and mentor his staff members.

The team here is solid and experienced with 16 chefs on the roster. The kitchen is nicely spaced out as a U-shape to flow with prep and service. There’s plenty of quality appliances and top of the range equipment to play with.

The Role

As chef de partie, you can also contribute to the menus and specials if you are brimming with ideas. You will also get a chance to learn plenty of new techniques and skills.

The restaurant is usually quieter during winter so the hours will be less. On average, you will work 50-55 hours a week (2 doubles and 3 singles).

There’s tips for the kitchen team, which the head chef puts in a common piggy bank. When it is full, he will take out the whole team for a nice dinner and other outings.

Required Experience and Traits

This role is ideal for a chef de partie or a talented commi looking to step up.

What the client is looking for:

  • A down to earth, no-ego individual
  • Driven, motivated and positive minded
  • Someone who is eager to learn and improve
  • Creative and can give ideas in a team
  • Good team player

Benefits and Culture

  • Work in a 2-hat restaurant
  • Cook with premium ingredients
  • Strong and solid team with social outings
  • Down to earth head chef who is famous
  • 50-55 hours a week
  • Near to public transport
  • $50-$55K +super
  • Sponsorship available

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