Vitos Sydney — Chef de Partie

Sunday Co; Sydney; On-site; AUD 65,000 - 75,000; Full time

Benefits offered by this job

Competitive salary

Career progression

Job summary

Sunday Co. is seeking a Chef de Partie to join its premium Sydney venue, focusing on charcoal grill dishes and handmade pasta. You will lead a designated kitchen station, ensure consistent quality, and work under high pressure during service.

You will train and mentor teammates, manage stock for your area, and uphold strict health and safety standards while contributing to memorable guest experiences in a design-forward hospitality group.

Qualifications

• Minimum 4 years' experience in a similar Chef de Partie role in high-volume, hospitality-focused restaurants.
• Advanced knife skills and sound knowledge of various cooking techniques and preparations.
• Solid food safety awareness.

Responsibilities

• Run a designated section of the kitchen such as grill, larder, pasta or pans ensuring smooth daily operations
• Prepare, cook and plate menu items according to recipes, portion controls, and high quality standards
• Guide, train, and support other chefs working with their assigned station
• Monitor stock levels, ensure freshness, rotate stock to prevent wastage, and order for allocated section
• Ensure adherence to strict health, safety, and cleanliness standards across the venue

Skills

Knife skills

Cooking techniques

Food safety

Teamwork

Communication

Calm under pressure

Job description

Chef de Partie at Vitos, an American Italian-inspired restaurant located in a landmark heritage building in the heart of Sydney. The role offers the opportunity to support the team and lead daily kitchen operations in a high-energy, premium dining environment with a strong focus on charcoal grill dishes and handmade pasta. Work alongside Executive Chef Michael Fox and culinary director David Clarke.

Key responsibilities

Run a designated section of the kitchen such as grill, larder, pasta or pans ensuring smooth daily operations

Prepare, cook and plate menu items according to recipes, portion controls, and high quality standards

Guide, train, and support other chefs working with their assigned station

Monitor stock levels, ensure fresh product freshness, rotate stock to prevent wastage, and order for allocated section

Ensure adherence to strict health, safety, and cleanliness standards across the venue

About you

Minimum 4 years' experience in a similar Chef de Partie role in high-volume, hospitality-focused restaurants

Advanced knife skills and sound knowledge of various cooking techniques and preparations

Solid food safety awareness

Strong teamwork, clear communication, and ability to stay calm and organised under high pressure during service

A passion for seasonal produce and quality ingredients

A passion for creating memorable experiences for guests

About us

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.

Competitive salary (negotiable based on experience) and opportunity for career progression within Sunday Co.

Work with one of Sydney's top emerging restaurant groups

Access to using some of the best produce in Australia

Supportive team culture, ongoing training, and development by senior management