Cafe Sydney is seeking a part time Tandoori Chef to work 3 days a week in our bustling kitchen! This is a salaried position.
About Us
Cafe Sydney is one of Australia’s most iconic dining destinations, located on the rooftop of Customs House with panoramic views of the Harbour Bridge and Opera House. Established in 1999, we have been delivering an elevated à la carte experience that captures the spirit of Sydney, with a modern Australian menu, an awarded wine list and exceptional, contemporary hospitality.
Operating seven days a week, we serve lunch and dinner Monday to Saturday, with a relaxed lunch service on Sundays. Our team of more than 150 hospitality professionals work together across front and back-of-house to create memorable experiences for every guest. We are proud to foster a dynamic and inclusive workplace culture that values professional growth, training and work–life balance.
The Role
We are seeking a part-time Tandoori Chef to join our large kitchen brigade. Reporting to Executive Chef Sarahjane Brown and Head Chef James Green, you will hold a senior role in the Tandoori section of our brigade. This role requires expert Tandoor skills and the ability to mentor junior chefs within the section.
This is a high-volume environment, welcoming more than 500 covers per day, where you will work with premium produce, oversee protein processing and butchery, and contribute to one of Sydney’s most iconic dining experiences.
This is a part-time 3 days per week, salaried position. Ideally you can work Wednesday through Friday.
Cafe Sydney operates on a rotating roster across all days of the week.
Shifts are rostered to commence from 7:30am or 3:00pm Monday to Saturday, with a Sunday lunch-only service commencing from 9:00am. Unfortunately, there is no flexibility around shift commencement times.
Responsibilities Include
Leading and mentoring junior chefs, providing hands-on training and guidance across Tandoori section as well as in a performance management 1:1 capacity
Confidently working on the line during high-volume services while maintaining calm and control
Overseeing protein processing, including fish and meat butchery, with precision and consistency
Supporting the Executive Chef in menu execution, food quality, and presentation standards
Maintaining strict food safety, hygiene and HACCP standards at all times
Contributing to a positive, collaborative and professional team culture
About You
Proven experience as a Tandoori Chef in a high-volume, à la carte environment
Skilled in protein preparation, butchery, and handling a wide variety of produce
Excellent attention to detail, with the ability to balance quality and speed under pressure
Full Australian working rights (visa sponsorship is not available for this role)
A genuine passion for modern Australian cuisine and a commitment to continuous professional growth
If this sounds like you we would love to hear from you.
