Chefs Needed

Ashdown Investments; Sydney; On-site; AUD 36,000 - 47,000; Full time

Benefits offered by this job

Plenty of hours

Seven days operation

On-the-job training

Opportunities to grow your skills

Job summary

Bird & Bear Group is hiring casual chefs and cooks for Foys Kirribilli and Flying Bear Café in Kirribilli, Sydney. You’ll prepare and cook food with care, keep your section organised and work with the team to get dishes out on time.

We offer varied menus across breakfast, lunch and dinner, the chance to learn on the job, a vibrant team, and plenty of hours across a seven-day operation, with flexible shifts to suit your availability.

Qualifications

• Experience as a cook, commis chef, chef de partie or similar kitchen role.
• Ability to work in a busy service and maintain food safety standards.
• Australian working rights.

Responsibilities

• Prepare and cook food with care and consistency.
• Keep your section organised and work with the team to get dishes out on time.
• Follow recipes and presentation standards, handle ingredients safely, monitor stock, minimise waste.

Skills

Cooking experience

Kitchens fast-paced

Education

Formal culinary training welcome

Job description

Kirribilli, Sydney | Breakfast, lunch and dinner shifts

Love a busy kitchen, a team with personality and a service that moves? Bird & Bear Group is hiring casual chefs and cooks for Foys Kirribilli and Flying Bear Café. The venues are a short walk from Milsons Point Station, just a five-minute train ride from Sydney’s CBD.

Our waterfront venues offer varied menus and different styles of service, from café breakfasts and lunches to restaurant dining, and events. There’s room to use your skills, learn from the team and find shifts that suit your availability.

Foys & Flying Bear Café

The role

You’ll prepare and cook food with care, keep your section organised and work with the team to get dishes out on time. You’ll follow recipes and presentation standards, handle ingredients safely, monitor stock and help minimise waste.

Summer at our waterfront venues is lively, and service moves quickly. We’re looking for people who bring a sense of urgency, resilience and a steady attitude under pressure, while looking out for their teammates.

About you

You have experience as a cook, commis chef, chef de partie or in a similar kitchen role. You know your way around a busy service, take pride in consistent food and understand food safety. Formal culinary training in Australia or overseas is welcome. Events experience is a plus. You must have Australian working rights.

What we offer

• Plenty of hours available across breakfast, lunch and dinner


• A seven-day business, including weekends and public holidays


• Two venues with varied menus and styles of service


• A vibrant, supportive team and practical training on the job


• Opportunities to grow your skills across the group