Chef de Partie | The James – Kent St, Sydney

Chef de Partie

Full-Time | Permanent

SRG Hospitality

Be part of something exceptional.

At SRG Hospitality, our kitchens are built around produce-driven cooking, classical technique, and memorable dining experiences. Right now, we are growing our culinary teams across our group, and we are looking for a passionate, highly skilled Chef de Partie to join us.

Working with us means setting the standard. You aren’t just filling a station—you own your section, establish the kitchen rhythm, hold recipe and plating discipline on every plate, and mentor the commis chefs working alongside you. Whether running your own board during a high-volume service or supporting senior kitchen leadership, you will be part of a team that sets the benchmark for culinary excellence.

About SRG Hospitality

SRG Hospitality is a family-led Sydney restaurant group operating a dynamic collection of premium, produce-driven venues across Sydney, with continuous expansion on the horizon. We are a group with genuine scale and structured career pathways, combining corporate stability with the warmth, care, and attention of an independent operator.

What You’ll Be Doing

• Section ownership & execution — Running your own board (larder, pasta, grill, sauce, or pastry) with confidence, managing mise en place, and maintaining consistency under pressure.
• Service management — Delivering high-volume services across à la carte dining, private events, and multi-service days without compromising standards.
• Quality & allergen discipline — Holding strict recipe, plating, and allergen discipline across your section, treating allergen tickets with absolute accuracy.
• Mentoring & teamwork — Supporting and guiding commis chefs and apprentices by actively teaching and coaching on the line.
• Stock control & inventory — Managing prep forecasting, portioning, stock rotation, and waste tracking to support kitchen efficiency.
• Kitchen compliance — Maintaining section cleanliness, prep organization, and strict adherence to HACCP and food safety standards at all times.

Who We’re Looking For

• Culinary experience — Previous experience as a Chef de Partie or a Demi Chef genuinely ready to step up in a high-volume, premium kitchen.
• Technical expertise — Strong classical technique and command across one or more key sections with the ability to step onto any station seamlessly.
• Kitchen discipline — Solid understanding of HACCP, allergen controls, stock control, and daily kitchen safety requirements.
• Mindset & composure — Clean, organized, prepared, and composed under peak service pressure.
• Qualifications & compliance — Certificate III or IV in Commercial Cookery (or equivalent demonstrated experience), NSW RSA, and full working rights in Australia.
• Flexibility — Availability to work across lunches, dinners, weekends, and public holidays.

If you run your section with confidence, hold yourself to high culinary standards, and are eager to step into senior leadership over time, we want to hear from you.

What’s in it for You

• Clear career progression — A genuine pathway (CDP → Junior Sous → Sous → Head Chef) across a growing portfolio of fifteen venues heading to twenty.
• Section authority — Real responsibility running and taking pride in your own section.
• Competitive compensation — A full-time, permanent role with rosters built in advance and correctly paid.
• Perks & discounts — Generous staff dining discounts across all SRG Hospitality venues.

How We Work

Heart, Ownership, Craft, Together. We look after our guests and each other, take responsibility without being asked, focus on the small details, and move as one team.

Apply Now

Use the application link to submit your CV.

Applicants must have full working rights in Australia.

SRG Hospitality is an equal opportunity employer and welcomes applications from people of all backgrounds, abilities, and identities.