• Discount across all Etymon Projects venues
• Opportunity for involvement with future venue openings across our ambitious grow
• Training and development from some of the best leaders in Sydney hospitality
  Full Job Description
  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.

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

Reporting to the Executive Chef, Billy Hannigan, the Chef 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.
We are currently recruiting for Full-Time and Casual opportunities for Chefs with a passion for world-class hospitality and working within a team who consistently strive for excellence.