_{22nd September, 2026}

Cho Cho San is a modern Japanese restaurant in the heart of Potts Point. Inspired by Japan’s izakayas, the menu is built around bold flavours, thoughtful technique and dishes designed to be shared. It’s lively, fast-moving and unpretentious, with a kitchen that takes the food seriously without losing the energy and warmth that make hospitality fun.

Seafood and raw dishes are an important part of what we do. We’re now looking for an experienced Senior Chef de Partie who can take ownership of our raw bar and bring confidence, precision and consistency to the section.

Cho Cho San is part of The Apollo Restaurant Group, an owner-led hospitality group behind The Apollo, Olympus, Greca, Yoko Dining and our newest Sydney venues, Tenjo and Baptiste.

The role

As Senior Chef de Partie, you’ll take ownership of your section while supporting the wider kitchen team through prep and service. You’ll work closely with our senior chefs to maintain the quality, presentation and consistency Cho Cho San is known for.

You’ll be responsible for:

• Running the raw bar section confidently during service
• Preparing and handling high-quality seafood safely and precisely
• Producing sashimi and raw dishes to a consistent standard
• Managing prep, stock rotation and section organisation
• Supporting junior chefs and helping maintain a calm, respectful kitchen
• Working closely with the wider brigade during busy services
• Maintaining strong food safety and hygiene standards

About you You’ll have:

• Previous experience as a Chef de Partie or Senior Chef de Partie
• Strong raw bar experience, which is essential for this role
• Excellent fish preparation and knife skills
• Experience working with Japanese food and techniques
• A sharp eye for detail and presentation
• The ability to stay organised and consistent during busy services
• A genuine interest in learning, contributing and being part of a strong kitchen team

This is a great opportunity for a chef who loves working with seafood, cares about the details and wants to continue developing within a growing restaurant group.

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