Chef De Partie

Bills Restaurants; Liverpool City Council; On-site; AUD 65,000 - 80,000; Full time

Benefits offered by this job

Real work-life balance

Female-run kitchen

Staff meals on shift

50% dining discount

Refer a friend rewards

Farm visits and learning

Job summary

Bills Restaurants in Darlinghurst is seeking a CDP to lead a hot or pastry section in a full-time daytime role. You will cook with seasonality, provenance, and high-quality ingredients, keeping pace in a skilled kitchen. A growth mindset and genuine curiosity about growers are valued, with staff meals and farm visits as part of our program.

Qualifications

• Minimum 2+ years as a CDP in a fast-paced restaurant.
• Interest in nimble, adaptable seasonal cooking; mindful of waste.
• Knowledge of Australian ingredients and producers is a plus.

Responsibilities

• Ensure beautiful and consistent food.
• Streamline stock rotation and storage.
• Maintain high standards of food safety and hygiene.

Skills

Seasonal cooking

Pastry interest

High pace kitchen

Food provenance

Team collaboration

Job description

An opportunity for a chef who puts ingredients, provenance and seasonality at the heart of their cooking. Strong interest in pastry a plus.

ABOUT US

Since opening in Darlinghurst in 1993, bills has brought the relaxed, sunny Australian way of dining to the world. Our restaurants reflect the spirit that Bill Granger made known globally: easy-going, generous excellence. The space has recently undergone repairs and maintenance and we’re looking forward to welcoming you into a refreshed space.

We are a family-owned restaurant group that values all employees as respected individuals. People stay and grow with us, many for over a decade.

Our food is full of goodness and vitality, and sustainability is considered in everything we do. All our fresh fruit and vegetables are grown in Australia, including produce from Pocket City Farms, with whom we work directly. Every one of our free-range eggs comes from a family farm in the Stroud Valley. Our single-herd milk is supplied by Little Big Dairy Co in Dubbo, and all our dairy is Australian. Our flours come from Wholegrain Milling in Gunnedah, who mill grains grown by farmers practising regenerative agriculture. Our native Australian ingredients are sourced by Sharon Winsor of Indigiearth, our meat is free-range and reared in Australia, and our seafood is sustainably sourced from Australian waters.

THE ROLE

This is a full-time, daytime position with a mix of weekday and weekend shifts, based at our Darlinghurst restaurant and reporting to the head chef.

The heart of the role is cooking delicious food in a happy, skilled kitchen. You will run a hot or pastry section with pace and attention to detail, as well as knowledge of the quality ingredients we work with.

Our menu follows the seasons, and changes more often when the produce tells us to. We’re looking for chefs who have a keen interest in nimble, adaptable seasonal cooking whilst being mindful of minimising food wastage.

As a CDP you will be responsible for ensuring:

• Beautiful and consistent food.
• Streamlined stock rotation and storage.
• A high standard of food safety, hygiene and cleanliness.

ABOUT YOU

• Full working rights in Australia.
• You have a minimum of 2+ years’ experience as a CDP in a fast-paced restaurant.
• Strong experience running multiple sections.
• You are genuinely excited by seasonality and provenance and take an interest in the growers behind our ingredients.
• Warm, approachable, with a growth mindset.
• A knowledge of Australian food and its origins is welcome.
• Above all, you care about flavour, learning and generosity. Formal training is not essential; experience, curiosity and attitude matter just as much.

WHAT WE OFFER

• A real work-life balance in a people-first business.
• An inclusive, female-run kitchen where growth and development are nurtured.
• Freshly made staff meals every shift.
• 50% off when you dine in our restaurants (for up to six people).
• Refer a friend rewards.
• Ongoing learning opportunities and visits to the farms and producers we work with.

We believe great food and hospitality bring people together. We want our kitchens and restaurants to be places where every team member is heard, supported, respected and encouraged to share their ideas. We are proud of our inclusive culture and the positive energy it brings to our restaurants.

If this has you excited, we'd love to hear from you.