Want to be a chef one day? This is how a lot of them actually start.
We're hiring Kitchen Attendants across three of Sydney's busiest restaurants — Olympus Dining (modern Greek in the CBD), Cho Cho San (Japanese izakaya in Potts Point) and Apollo (modern Greek, Potts Point). You'll work alongside some of the best chefs in the country, learn how a proper kitchen runs, and get a genuine path into cooking if that's what you want.
What you'll actually be doing
Keeping the kitchen running. Dishes, pot wash, basic prep, helping the chefs during service, end-of-night clean down. It's physical, fast, and you'll learn more in three months than most people pick up in a year somewhere quieter.
Where this leads
We've had kitchen attendants move into commis chef roles within 6–12 months. Some have gone on to apprenticeships we've supported. If you show up, work hard and want it, the chefs will teach you. Knife skills, station setup, prep techniques, plating — it's all there if you're willing to learn it.
This isn't a promise of promotion. It's a real opportunity if you're the kind of person who turns up early and asks questions.
What we're looking for
Reliable. Genuinely. Kitchens fall apart without someone holding the wash and prep together, and we need people who show up on time, every shift.
Fit and willing to work hard. You'll be on your feet for 8–10 hours.
Curious about food. You don't need experience, but you do need to actually care.
What we offer
Above-award pay, paid breaks, staff meals every shift, 50% off when you dine at any of our venues, and proper training from chefs who know what they're doing. We're a stable group with venues across Sydney and Brisbane, so there's room to move as you grow.
The venues
Olympus Dining — modern Greek, 200+ seats, CBD.
Cho Cho San — Japanese, Potts Point, 14 years in and still one of the best.
Apollo — modern Greek, Potts Point, the original and still going strong after 13+ years.
Tell us which one you're keen on (or all three) when you apply.