Chef De Partie – 4-Day Week, Sat Dinner, Fine Dining

Mark Moran Vaucluse; Sydney; On-site; AUD 79,000 - 90,000; Full time

Benefits offered by this job

Exclusive staff discounts on food/bev

Onsite parking

Meals on shift

Employee assistance program

Career development

Job summary

Mark Moran Vaucluse is seeking a Chef de Partie to join a busy Italian kitchen in Sydney. The role involves running a section, rotating across sections, and maintaining high standards under pressure.

The ideal candidate has a Diploma or Certificate IV in Commercial Cookery and extensive experience in fast‑paced kitchens, with a focus on quality, teamwork, and growth opportunities within a supportive venue.

Qualifications

• Diploma or Certificate IV in Commercial Cookery (or equivalent qualification).
• 24 years’ experience as a CDP or Line Chef in a busy kitchen.
• Comfortable working across multiple sections in a high‑volume, quality‑driven kitchen.
• Hardworking, reliable and self‑motivated.
• Positive in attitude and respectful in the kitchen.
• Eager to learn, grow and contribute to a supportive team.
• Fluent English is not mandatory.
• Italian experience or heritage is a plus, but not essential.

Responsibilities

• Run your assigned section during prep and service with confidence.
• Adapt to rotations across sections and support the team where needed.
• Maintain speed, accuracy, and consistency during high‑volume service.
• Follow recipes, standards, and systems set by the Head Chef and Sous Chefs.
• Uphold food safety, hygiene, and workplace standards at all times.
• Communicate clearly with Sous Chefs and teammates during service.
• Show professionalism, reliability, and a team‑first mindset.
• Contribute ideas and show initiative during quieter moments.

Skills

Hardworking

Reliable

Team player

Eager to learn

Education

Diploma or Certificate IV in Commercial Cookery

Tools

Wood-fired pizza

Fresh pasta production

Recipe development

Job description

About the role

We are recruiting for one of Western Sydney’s most established and respected Italian restaurants, a large-scale venue with a 220-seat dining room, strong à la carte trade, and a busy calendar of events and functions. The restaurant is currently rebuilding and strengthening its kitchen team following recent changes, with a new General Manager appointed two months ago and a renewed focus on structure, consistency, and long‑term team stability. This is a family‑owned business with deep roots in the community. Many staff members have been here 1025+ years, and ownership is committed to staying for the long term offering genuine security for chefs who invest themselves in the team.

Responsibilities

• Run your assigned section during prep and service with confidence
• Adapt to rotations across sections and support the team where needed
• Maintain speed, accuracy, and consistency during high‑volume service
• Follow recipes, standards, and systems set by the Head Chef and Sous Chefs
• Uphold food safety, hygiene, and workplace standards at all times
• Communicate clearly with Sous Chefs and teammates during service
• Show professionalism, reliability, and a team‑first mindset
• Contribute ideas and show initiative during quieter moments

About you

• Diploma or Certificate IV in Commercial Cookery (or equivalent qualification)
• 24 years’ experience as a CDP or Line Chef in a busy kitchen
• Comfortable working across multiple sections in a high‑volume, quality‑driven kitchen
• Hardworking, reliable and self‑motivated
• Positive in attitude and respectful in the kitchen
• Eager to learn, grow and contribute to a supportive team
• Fluent English is not mandatory
• Italian experience or heritage is a plus, but not essential

Why Join Us?

• Stability: well‑established, family‑owned venue with long‑term leadership
• Structured kitchen with clear expectations and support
• Career acceleration through section rotation, high‑volume exposure and extensive menu
• Numerous opportunities to grow for chefs who commit and perform
• Balanced roster designed to protect personal life
• Competitive pay, tips, meals, on‑site parking, annual 3‑week Christmas closure & more
• Diverse teams create better kitchens – we welcome applications from all backgrounds

Job Description

We are currently seeking for Chef de Parties. Full‑time or Casual. This role offers you:

• Expanding restaurant group with lots of room for growth and promotion. Eastern Suburbs
• Experience in a kitchen, be efficient; have a valid visa or working rights; strong dedication to your craft; able to adapt in a fast‑paced work environment and can work as part of a team; able to troubleshoot and adapt; monitoring equipment to ensure the quality of production; ensure compliance with food hygiene and Health and Safety standards. Day, Evening and Weekend work required.

Additional Information

• Job Number: 12345
• Job Category: Food and Beverage & Culinary
• Location: 161 Elizabeth Street, Sydney NSW 2000, Australia
• Position Type: Non‑Management
• Position Summary: At the heart of local communities, Sheraton brings people together …

Benefits

• Exclusive staff discounts on food and beverage and hotel rooms (including all properties within the Marriott International group)
• Be part of Life with the Works program where you can enjoy flexible working hours & locations, time off to pursue your passion through sabbatical leave, and paid leave during your birthday month
• Grow, develop, and progress with internationally recognised training programmes, unlimited strategic development and exciting career opportunities within the Marriott International group
• Genuine care for associates’ physical, emotional and financial wellbeing through our Employee Assistance Program
• Opportunity to receive Employee Referral Incentives and get paid for working with your friend
• Work for the Largest Hotel Network in the World which values equality, diversity and inclusiveness
• Salary Package: $80,000 to $90,000 plus Super.

Salary & Contract

• Full time / Casual / Permanent (self‑employed/freelance permitted in some listings)
• Salary: $79,000 – $85,000 per annum plus superannuation (full‑time) / HIGA rates apply (casual)
• Minimum Requirements: Diploma of Hospitality Management and/or a minimum of 1–3 years’ relevant full‑time work experience as a Chef de Partie or equivalent position
• Preferred: Experience with wood‑fired pizza production, fresh pasta production, premium dining or high‑volume hospitality venues, Italian language skills, participation in menu tastings, recipe development and cook‑offs
• Full Australian working rights

Additional benefits at Accor

• Onsite parking, duty meals, and free laundry.
• Employee Assistance Program (EAP)
• Staff meals during shifts
• Staff discounts across Maestro Hospitality venues
• Ongoing training and professional development opportunities
• Career progression within a growing hospitality group
• Opportunity to be part of one of Sydney’s most exciting hospitality openings at Crown Sydney
• Supportive, professional, and collaborative team culture

Education & Experience

• Diploma or Certificate IV in Commercial Cookery (or equivalent qualification)
• Minimum 1 year’s experience as a Chef de Partie (or 2+ years in a similar role)
• Full Australian working rights
• Ability to work across a 7‑day roster, including weekends and evenings