Senior Chef de Partie - Loulou Milsons Point

Etymon Projects Pty Ltd; Sydney; On-site; AUD 65,000 - 90,000; Full time

Benefits offered by this job

Discounts across all Etymon Projects

Growth opportunities

Mentorship from experienced chefs

Work with premium produce

Growing hospitality group

Job summary

Loulou, a French Bistro and traiteur in Milsons Point, Sydney, is seeking a passionate Senior Chef de Partie to lead a section with pride and consistency. Reporting to the Head Chef, you will work with premium produce and classic French techniques to uphold the high standards Loulou is known for.

Join a growing hospitality group, receive mentorship from experienced chefs, and grow your skills across kitchen sections.

Qualifications

• Experience in a quality commercial kitchen environment.
• Certificate III in Commercial Cookery or equivalent.
• 2+ years' experience in à la carte, French, fine dining environments.
• Strong understanding of classical cooking techniques.
• Ability to run a section confidently while maintaining consistency, quality and pace.

Responsibilities

• Own your section and manage day-to-day kitchen operations.
• Prepare and present high-quality French dishes using classical techniques.
• Maintain consistency, quality and pace across courses.
• Collaborate with the Head Chef and broader kitchen team.

Skills

Quality kitchen

French cuisine

Fine dining

Section leadership

Education

Certificate III in Commercial Cookery

Job description

• Flexible Roster
• Loyal brand following
• Growth and Development Opportunities

Join us at Loulou, our French Bistro and traiteur in Milsons Point.

Loulou brings a modern take on French cuisine to Sydney, combining exceptional produce, classic French techniques and a relaxed, contemporary approach to hospitality. From our restaurant and bakery to our takeaway and retail offering, food is at the heart of everything we do.

We're looking for a passionate and experienced Senior Chef de Partie to join our kitchen team and play an important role in delivering the quality and consistency Loulou is known for.

The Opportunity

Reporting to the Head Chef, you'll take ownership of your section and play an important role in the day to day running of the kitchen.

You'll work with premium produce and classic French techniques while developing your skills across different sections of the kitchen. We're looking for someone who takes pride in their work, understands the importance of consistency and enjoys working as part of a supportive, professional team.

This is a great opportunity for a Chef de Partie looking to take the next step in their career or an experienced Senior Chef de Partie looking for a new challenge within a growing hospitality group.

What You'll Bring

• Experience working in a quality commercial kitchen environment
• Certificate III in Commercial Cookery or equivalent experience
• 2+ years' experience in a la carte, French, fine dining or quality restaurant environments
• Strong understanding of classical cooking techniques and quality produce
• The ability to run a section confidently while maintaining consistency, quality and pace
• Reliability, organisation and a strong work ethic
• A genuine passion for food, hospitality and developing your skills
• A positive attitude and willingness to support the wider kitchen team

The Perks

• Discounts across all Etymon Projects venues
• Opportunities to grow and be involved in future venue openings
• Training and mentorship from experienced chefs
• Work with premium produce and develop your skills across different areas of the kitchen
• Be part of a growing hospitality group creating some of Sydney's most exciting venues

About Us

Etymon Projects

Etymon Projects is a hospitality group driven by Excellence, Innovation, Integrity and Passion. We create, curate and manage world class hospitality, lifestyle and leisure businesses across Australia.

At Loulou and across our venues, we're building a culture where people love what they do, grow together and take pride in creating memorable experiences for our guests.