Opening Kitchen Staff - CDP, Demi, Commis, Apprentice, Kitchenhand

About the role

AGNII Eatery Bar is opening in late September and is building a founding team across multiple kitchen positions. The venue is centred on fire-based cooking and exceptional produce, led by Owner, Director and Executive Chef Gayan Pieris. We are seeking a passionate team to deliver refined Sri Lankan delicacies that create memorable dining experiences.

Positions available: Chef de Partie, CDP - Pastry, Demi Chef, Commis Chef, Apprentice Chef, Kitchen Hand.

Key responsibilities

Responsibilities will vary according to position and level of experience.

Chef de Partie:

• Preparing, cooking and presenting dishes to consistently high standards

• Taking responsibility for an assigned section during service

• Maintaining strong knowledge of ingredients, preparation methods and menu requirements

• Ensuring mise en place is completed accurately and efficiently

• Maintaining exceptional standards of food quality, consistency and presentation

• Working closely with the broader kitchen team to ensure smooth and efficient service

• Maintaining impeccable standards of cleanliness, organisation and food safety

• Supporting junior kitchen team members and contributing to their development

• Assisting with ordering, stock control and daily kitchen operations where required

CDP - Pastry:

• Preparing and presenting pastry, dessert and bakery items to a consistently high standard

• Developing and executing pastry preparations in line with the restaurant's culinary direction

• Maintaining accurate mise en place and preparation schedules

• Ensuring consistency, quality and precision across all pastry and dessert components

• Maintaining strong knowledge of pastry techniques, ingredients and production methods

• Working closely with the wider kitchen team to coordinate service

• Maintaining impeccable standards of cleanliness, organisation and food safety

• Assisting with menu development and seasonal pastry offerings where required

• Managing pastry stock, preparation and storage to a high standard

Demi Chef:

• Assisting with preparation, cooking and presentation across assigned sections

• Completing mise en place accurately and efficiently

• Following recipes, preparation methods and presentation standards

• Supporting Chef de Partie and senior chefs throughout service

• Maintaining high standards of food quality, consistency and cleanliness

• Demonstrating strong attention to detail and a willingness to develop technical skills

• Working efficiently as part of a high-performing kitchen team

• Assisting with stock rotation, preparation and general kitchen organisation

Commis Chef:

• Assisting with food preparation and mise en place across the kitchen

• Following recipes and preparation instructions accurately

• Supporting senior chefs during service

• Maintaining clean, organised and well-stocked workstations

• Preparing ingredients to the required standard and specification

• Learning and developing fundamental culinary techniques

• Maintaining high standards of food safety, hygiene and cleanliness

• Working collaboratively and efficiently as part of the kitchen team

Apprentice Chef:

• Undertaking structured on-the-job training across kitchen operations

• Assisting with food preparation and mise en place

• Developing fundamental cooking, preparation and knife skills

• Supporting chefs throughout preparation and service

• Learning and maintaining food safety, hygiene and workplace standards

• Demonstrating enthusiasm, reliability and a willingness to learn

• Working collaboratively with the kitchen team and contributing to a positive working environment

• Progressing culinary skills and knowledge through practical experience and training

Kitchen Hand:

• Assisting chefs with basic food preparation and kitchen tasks

• Washing, cleaning and maintaining kitchen equipment and work areas

• Maintaining high standards of cleanliness and hygiene throughout the kitchen

• Assisting with deliveries, stock rotation and storage

• Ensuring kitchen areas are organised, clean and service-ready

• Supporting chefs with preparation and general kitchen duties

• Assisting with dishwashing and maintaining an efficient flow of clean equipment and crockery

• Supporting the wider kitchen team wherever required during service

About you

Depending on the position, we are looking for candidates who demonstrate:

• A genuine passion for food, cooking and hospitality

• Previous professional kitchen experience appropriate to the role

• An interest in fire-based cooking, exceptional produce and modern Australian dining

• Strong attention to detail and pride in your work

• A calm, professional and positive approach under pressure

• Excellent standards of cleanliness, organisation and food safety

• A genuine desire to learn, develop and improve

• The ability to work collaboratively as part of a highly professional kitchen team

• Reliability, commitment and a strong work ethic

• Respect for produce, technique and consistency

For apprentice and junior positions, enthusiasm, attitude and a willingness to learn are highly valued, and previous professional kitchen experience is not necessarily required.

Benefits

• The opportunity to be part of an exciting new restaurant opening in late September

• A professional, supportive and collaborative working environment

• Comprehensive training across food preparation, cooking and kitchen operations

• Opportunities for career development and progression

• The opportunity to work alongside an ambitious and passionate culinary team

• Exposure to fire-based cooking, exceptional produce and a distinctive culinary concept

• Competitive pay and conditions

• Staff benefits and incentives

About us

AGNII Eatery Bar is a new dining destination opening in late September. The name draws inspiration from the Sanskrit and South Asian concept of Agni, meaning fire. Fire is central to the identity of AGNII, reflected in the approach to cooking over an open flame and the belief in using fire to bring out depth, character and natural flavour in exceptional produce.

At the heart of AGNII is Gayan Pieris — Owner, Director and Executive Chef, bringing years of experience, a passion for exceptional produce and a distinctive culinary vision shaped by his Sri Lankan heritage and Australian fine dining experience. Gayan's approach to cooking is grounded in seasonality, quality produce, meticulous technique and a deep respect for hospitality. His career has included leadership roles at respected Australian hospitality venues, including Polperro Vineyard Dining and Many Little Bar & Dining, where his work was recognised with Chef Hats from The Age Good Food Guide.