Chef de Partie - Morrison's

Sunday Co; Sydney; On-site; AUD 60,000 - 90,000; Full time

Benefits offered by this job

Career progression

Top Sydney restaurant group

Access to quality produce

Ongoing training

Job summary

Sunday Co. is seeking a skilled Chef de Partie to support and lead daily kitchen operations in Sydney. This full-time role offers stability, continual training, and opportunities to advance within a design-forward hospitality group.

Ideal candidates have a passion for seasonal produce, strong knife skills, and proven ability to work under pressure while delivering high-quality plates and consistent guest experiences.

Qualifications

• Minimum 3 years’ experience in a similar Chef de Partie role.
• Advanced knife skills and knowledge of various cooking techniques.
• Strong teamwork and ability to stay calm under service pressure.

Responsibilities

• Run a designated kitchen section (grill, pans, production).
• Prepare, cook and plate menu items to recipes and high standards.
• Monitor stock levels, rotate stock and order for your section.
• Maintain strict health and safety standards across the venue.

Skills

Knife skills

Cooking techniques

Teamwork

Communication

Seasonal produce

Job description

Sunday Co. is a hospitality group known for thoughtful, design-forward venues and a focus on seasonal produce, sustainability, and memorable guest experiences. The group supports its venues with strong operational systems, staff development programs, and a collaborative culture that values creativity and consistency.

The Role — Chef de Partie

We’re seeking experienced Chefs to support the team and lead daily kitchen operations at the Morrisons. This full-time opportunity offers stability, ongoing training, career development, and the chance to further develop your culinary skills in a professional, fast paced environment.

Key Responsibilities

• Be able to run a designated section of the kitchen such as grill, pans & production ensuring smooth daily operations
• Prepare, cook and plate menu items according to recipes, portion controls, and high-quality standards
• Monitor stock levels, ensure fresh product freshness, rotate stock to prevent wastage, be able to order for their allocated section
• Ensure that they adhere to the strict health, safety, and cleanliness enforced across the venue

Skills & Experience

Experience:

• Minimum 3 years’ experience in a similar Chef de partie role in high-volume, hospitality-focused restaurant
• Technical skills: Advanced knife skills, a sound knowledge of various cooking techniques and preparations and food safety awareness
• Strong teamwork, clear communication, and the ability to stay calm and organized under high pressure during service
• A passion for seasonal produce and quality ingredients
• A passion for creating memorable experiences for our guests

What We Offer

• Opportunity for career progression within Sunday Co.
• Work with one of Sydney's top emerging restaurant groups
• Have access to using some of the best produce in Australia
• Supportive team culture, ongoing training, and development by senior management