CDP/Junior Sous – Full Time - Premium Event Catering

Catered by Matt; Sydney; On-site; AUD 80,000 - 90,000; Full time

Benefits offered by this job

Full‑time role

Salary: A$80,000–A$90,000 + super

Overtime paid hourly

Tips on top

Autonomy with strong systems

Job summary

Catered by Matt in Sydney is seeking an ambitious CDP or above to lead premium events, turning high‑pressure services into seamless experiences while serving as the calm, professional face of our brand.

You will manage on‑site cooking, plating, and small teams, travel to events across Sydney, and uphold our standards with autonomy within our systems.

Qualifications

• 5+ years in professional kitchens as CDP or above (hatted / Michelin is a plus).
• Confident working solo on smaller events and as lead on larger ones.

Responsibilities

• Execute events: prep, cook, plate, and present to a premium standard.
• Lead service on-site: coordinate timing with front-of-house/bar, keep service flowing, solve problems in real time.

Skills

Experience in professional kitchens

Job description

CDP/Junior Sous – Full Time - Premium Event Catering

At Catered by Matt, we don’t just hire chefs to cover shifts.

We hire chefs who align with our core values: competitive greatness, extreme ownership, and constant improvement.

We’re a premium event catering company in Sydney. Our clients trust us with their milestone events.

When guests rave about “the food,” they’re talking about you.

If you’re an ambitious CDP or above, with 5+ years’ experience in quality kitchens, and you want more ownership, more client impact, and a team that cares about standards, read on.

The Role

This role is about turning high‑pressure events into seamless experiences.

You’ll be the on‑site chef for events: executing our menus, plating to standard, running small teams, and being the calm, professional face of our brand.

You’ll have tight systems, team support, and clear standards. Your job is to execute at a high level, think ahead, and make sure every service feels effortless for the host and unforgettable for their guests.

Responsibilities

Execute events: prep, cook, plate, and present to a premium standard.

Lead service on-site: coordinate timing with front-of-house/bar, keep service flowing, solve problems in real time. (No hiding in the cool room).

Follow and contribute to improving our systems

Lead, train and collaborate with the team so everyone knows what ‘excellent’ looks like.

Requirements

5+ years in professional kitchens as CDP or above (hatted / Michelin is a plus).

Confident working solo on smaller events and as lead on larger ones.

Full driver’s licence and ability to travel to events across Sydney (work van provided).

Available for evenings and weekends.

Professional presentation and communication…. you’re in people’s homes.

Open to working different days/rosters every week. Event dates change, and so does your roster.

Who This Role Is NOT For

Chefs who just want to “hide in the back” and never talk to guests or hosts.

People who get flustered when plans change on‑site or when timing is tight.

Anyone who treats checklists and systems as “optional.”

Those who bring drama, negativity, or ego into the kitchen.

People who want to coast – this is a premium service and the standards are high.

What You Get

Full‑time role at $80,000–$90,000 + super (based on experience).

Overtime paid hourly.

Tips on top.

Work directly with a team of chefs from hatted and Michelin‑star backgrounds.

Structured systems so you can win (not constant chaos).

A respectful, no‑nonsense culture where standards and improvement matter.

Autonomy – we have strong systems, so we don’t need to micro‑manage. We don’t hire apprentices, and we will not treat you like one.

A team you’ll love working with, and a culture of excellence.

Job summary:

If you’re an ambitious CDP or above with 5+ years’ experience in quality kitchens and you want to run premium events instead of the late‑night restaurant grind, this is for you.

Key points

Work with a team of chefs from multi‑hat and Michelin‑star backgrounds.

Overtime paid hourly.

If you have sous chef or head chef experience, please still enquire. All of our CDP’s have been sous or above in multi‑hat and Michelin‑starred restaurants. Your payslip may say CDP, but hierarchy does not exist in our kitchen. We are one team of very strong chefs.…… It would just be weird to have 6 sous chefs.

Every job ad sounds good on paper. If you progress past the first interview and you’re serious about the role, we’re happy for you to speak directly with the chefs who run these events every week so you can ask them what it’s actually like working here. Consider it your chance to “interview us” too.