Tapavino Group   - Sydney CBD           

CHEF required  - 70k + Super + cash tips

• Full time
• Creative, passionate professional
• High volume locations
• Good working conditions and remuneration

Experienced and dedicated professionals required for fast paced high volume  Spanish restaurants in the CBD.

The right candidates will have 2 years minimum experience in a similar role, with proven leadership and professional attitude.

Experience in Spanish cuisine is an advantage but not essential.

Creativity and passion are a must as well as a solid technical understanding of fundamentals.

A strong understanding of health and safety procedures. 

This is a great opportunity for the right person within a boutique group and good culture.

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With over 500 Wines, Balcon has established themselves as Australia's leading Spanish Wine bar and contemporary Spanish eatery.

The restaurant stable consists of 4 venues in the Sydney CBD 

We are looking for enthusiastic & hard working Chef de partie's ... 65K- 70k Super + cash tips

* Passionate about food

* Experienced in working in a busy kitchen.

* Reliable & honest

* Happy to be part of a professional, dedicated and hard working team.

Attention to detail is a must, as is demonstrated culinary expertise. We want Chefs with creativity and passion to help us produce innovative dishes and enhance the overall dining experience for our customers.

Does this sound like you? Then we want to hear from you!

If you possess all of the above, please send your resume and cover letter to:

Working Visas are welcomed to provide resumes.

Typically Responsible for: 

   Mise‐en‐place preparation and freshness.

 Ensuring that all stocks are kept under optimum conditions.

 Cooking and service of food according to the restaurant’s quality and service standards .

 Training of kitchen staff as directed by Chef‐in‐charge.

 Safety and cleanliness of all kitchen and food storage areas.  Ensuring high levels of kitchen team performance.  

 Contributing to creating a harmonious environment amongst all staff within the restaurant. 

   To deputise in the Sous Chef’s absence and take charge of the kitchen when directed to do so.