Chef

Pelicano; Bullatale; On-site; AUD 65,000 - 90,000; Full time

Job summary

Pelicano Potts Point in Sydney seeks an experienced Chef to join our Italian-Mediterranean kitchen on a permanent full-time basis. You will execute service across dinner, weekend brunch, private functions, and late-night trading, delivering high-quality dishes in a fast-paced, high-volume environment.

Under the direction of our Executive Chef, you will lead line cooking, mentor junior staff, manage stock, and ensure HACCP compliance while maintaining the venue’s premium standards and guest

Qualifications

• Formal cooking qualification and international equivalents accepted.
• Minimum 1 year post-qualification experience in high-volume Mediterranean/Italian kitchens.
• Strong leadership, communication, and organisational skills.
• Willingness to work late nights and split shifts.

Responsibilities

• Italian-Mediterranean culinary execution across menu items with strict standards.
• Line cooking and service management during high-volume periods.
• Stock control, FIFO, and ordering as directed.
• Assist in event production for functions and exclusive bookings.
• Maintain Food Safety Standards Australia and HACCP compliance.
• Direct and train commis, apprentices, and kitchen hands.

Skills

Line cooking

Team management

High-volume service

Food safety

Education

AQF Certificate IV in Commercial Cookery

Job description

Taking over the iconic Level 1, 33 Bayswater Roadvenue (formerly Hugos Lounge), Pelicano Potts Point is one of Sydney’s premier hospitality and nightlife destinations. Brought to life by Andrew Becher and the Grand National Group (the operators behind Franca, Parlar, and Armorica), Pelicano uniquely merges a high-end Italian-Mediterranean restaurant, an open-air terrace cocktail bar, and a late-night club lounge.

Under the culinary direction of Executive Chef Jose Saulog, our kitchen delivers share-style Mediterranean plates crafted with premium Australian produce—ranging from fresh crudo, fritto misto, and handmade pasta to market fish and daily wagyu cuts, alongside high-volume event catering and late-night bar dining.We are seeking a dedicated and experienced Chef to join our fast-paced kitchen team on a permanent full-time basis. You will work directly within our Italian-Mediterranean culinary program, executing service across dinner, weekend brunch, private functions, and late-night trading.

Role Description & Core Responsibilities

We are seeking a dedicated and experienced Chef to join our fast-paced kitchen team on a permanent full-time basis. You will work directly within our Italian-Mediterranean culinary program, executing service across dinner, weekend brunch, private functions, and late-night trading.

• Italian-Mediterranean Culinary Execution: Prepare, cook, and present high-quality dishes (including antipasti, handmade pasta, grilled meats, and seafood) strictly adhering to recipe specifications and presentation standards.
• Line Cooking & Service Management: Run and manage kitchen sections efficiently during high-volume dinner, weekend brunch, and late-night service periods.
• Stock & Inventory Control: Perform daily mise en place, monitor stock freshness and FIFO rotation, estimate kitchen requirements, and order supplies/ingredients as directed.
• Function & Event Production: Assist in the execution of custom function set menus, feasting packages, and high-end canapé events for group bookings and exclusive venue hires.
• Food Safety & Compliance: Maintain strict compliance with Food Safety Standards Australia, HACCP regulations, kitchen hygiene, and workplace safety guidelines.
• Supervision & Teamwork: Direct, train, and support commis chefs, apprentices, and kitchen hands to maintain seamless kitchen workflow.
• Shift Flexibility: Work across a rotating roster that includes late nights, weekends, and public holidays in accordance with venue trading hours.

Requirements & Qualifications

To satisfy Department of Home Affairs subclass 482/186 nomination standards:

• 1. Formal Qualifications: AQF Certificate IV in Commercial Cookery (or equivalent relevant international culinary qualification).
• 2. Work Experience: Minimum 1 years of post-qualification full-time work experience in a high-volume restaurant, Mediterranean/Italian kitchen, or premium venue environment.
• 3. Key Skills & Attributes: Strong background in modern Mediterranean or Italian cuisine, line prep, and high-volume service. Ability to maintain high culinary standards under intense rush conditions. Strong communication, team management, and organizational skills. Willingness to work late nights (post-10pm weekend trade) and split shifts.
• 4. Work Rights: Open to Australian Citizens, Permanent Residents, and eligible Visa holders. Sponsoring opportunities (TSS 482) may be considered for qualified candidates who satisfy all Home Affairs requirements.