_{27th March, 2026}

Cookery Student / Junior Cook Opportunity - Training Pathway (Subclass 407)
�� Sydney CBD, NSW | Full-time / Part-time
Are you currently studying Commercial Cookery or Gastronomy in Australia and looking to gain hands-on experience in a professional kitchen?
At Study and Work, we are partnering with a well-established hospitality venue located in Sydney CBD, seeking a motivated Cookery Student / Junior Cook to join their team.
This opportunity is ideal for students who want to develop real kitchen skills while being trained on the job within a structured training environment.
What makes this opportunity special?

• Full-time or part-time role in a professional kitchen
• On-the-job training with experienced chefs
• Opportunity to enter a structured training pathway (Subclass 407)
• Exposure to high-volume service and quality ingredients
• Supportive team environment focused on development
• Staff benefits and meal discounts

What we are looking for:

• Students currently studying Commercial Cookery, Gastronomy, or Hospitality
• Minimum 1 year of kitchen experience as a cook
• Good knife skills and basic food preparation knowledge
• Experience in pizza making and/or breakfast service (highly regarded)
• Passion for food and willingness to learn
• Ability to work in a fast-paced environment
• Strong teamwork and communication skills

Important - Eligibility
Only candidates currently based in Australia will be considered.
Applications from overseas candidates will not be processed.
Visa Training Pathway (Subclass 407)
This role may lead to participation in a structured training program under the Subclass 407 Training Visa.

• The employer will cover sponsorship approval and nomination costs
• The candidate will be responsible for visa application, training plan, and migration consulting costs

Apply now
�� Send your CV to: miguel@studyandwork.com.au
If you're passionate about food and want to grow your culinary career in Australia while gaining real industry experience, we'd love to hear from you.

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