Chef de Partie

20 hours ago

Sydney, New South Wales, Australia Etymon Projects Full time $40,000 - $60,000 per year
  • Close to public transport.
  • Training and development from some of the best leaders in Sydney hospitality.
  • Discount across all Etymon Projects venues.

The Company

Etymon Projects is dedicated to creating, curating, and managing world-class hospitality, lifestyle, and leisure businesses within Australia and offshore.

We're looking for people who align with our values of Excellence, Innovation, Integrity, and Passion—and who want to grow their careers within a forward-thinking hospitality group that puts people at the centre.

The Venues

Osteria Luna

Join the Etymon team as they open their newest restaurant in the heart of Sydney's CBD – Osteria Luna, an Italian restaurant located at 68 King St.

This underground Italian joint focuses on delivering exceptional Italian dining with old-school hospitality and creating moments that make guests feel welcomed and eager to return.

Opening in the coming weeks, Osteria Luna has already captured media attention and benefits from being under the same roof as The Charles, one of Sydney's most popular restaurants. You'll be joining a hardworking team and talented chefs who are passionate about building something special.

The Charles

Old world hospitality meets new world sensibility in an opulent dining room —The Charles Brasserie delivers service with style. From the house speciality, whole dry-aged roasted and pressed duck, to an exclusive wine selection and our dessert trolley layered with house-baked cakes, desserts and petit-fours, The Charles is a classic experience with an exuberant attitude.

Next door, The Charles Bar brings a neighbourhood feeling to the centre of the CBD. A chic all-day dining café and bar à vin sitting next to our Grand Brasserie, pop in for a relaxed lunch, an after-work aperitif or dine with us for dinner.

The Role

We are seeking a Casual, Part Time or Full Time Chef de Partie at Osteria Luna or The Charles. Reporting to the Executive Chef theChef de Partie is key to the success of the venue and will be essential to the operation of the kitchen. With clear direction from the Head Chef and Senior Sous Chef, this role will manage the day-to-day operations of the kitchen and lead the team in the absence of the senior kitchen team. This role will also support with the ordering, receiving of goods, stocktake, roster management and attendance.

Experience and Qualifications

  • Qualification in Commercial Cookery or equivalent experience
  • 2 years experience in a la carte, fine dining or Hatted environments
  • Experience leading junior chefs, cooks and apprentices
  • Experience with rostering and ordering systems beneficial

Key Behaviours

  • A positive attitude and willingness to grow and develop themselves
  • Must have high standards and works well in a large team
  • Has a passion for French food
  • Can communicate clearly and be able to work under pressure
  • Can support and mentor junior chefs
  • Is honest, always maintains integrity and shows trust with authenticity
  • Committed and dedicated
  • Reliable and dependable, you will be able to stand the pace of a kitchen that puts equal emphasis on precision and speed
  • Commitment to personal and professional development

The Perks

  • Join the flagship venue of Etymon Projects, recognised with a chef's hat.
  • Work with world-class culinary, beverage, and operations teams on a product you can be truly proud of.
  • Ongoing development opportunities, with scope to grow into senior group roles as we expand.
  • Staff discounts across all Etymon venues, products, and services.

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