The Venue

This is the place to go to if you want to wine and dine. Exclusive, elegant and iconic are the words that come to mind as guests feast on foie gras, truffles and top-grade steak.

  • Famous hatted restaurant
  • Cook with excellent ingredients and top appliances
  • Open to sponsor the right person

The Role


The kitchen is under the good hands of a respected head chef in the industry, one who has appeared on TV several times. He is friendly, humble and loves nurturing those under him.

Meanwhile, the kitchen’s design is a dream. Crafted in a U-shape, the workflow flows naturally here from prep to serving. There are 16 chefs on the roster and everyone gets along well.

Even as a chef de partie, you still get to share your ideas on the menus and specials. Furthermore, you will be learning heaps of new technique in here.

You’ll be doing between 50 and 55 hours per week, working 2 doubles and 3 singles. However, you’ll get to relax during winter as it doesn’t get as busy than the warmer months.

The salary is standard at $55K+super max. The tips are put in the kitchen’s piggy bank, which gets used for social outings and dinners.

Required Experience and Traits

  • A friendly and humble chef
  • Positive and driven in the kitchen
  • An eager learner
  • Open to those on working holiday

 Benefits and Culture

  • Hatted venue
  • Seats 80 people
  • Sponsorship opportunity
  • Humble and famous head chef
  • U-shaped kitchen
  • Top appliances
  • Learn new techniques
  • Quieter in winter
  • $50K – $55K + super


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