Opening Kitchen Team - Chotto Matte

Launch one of Bondi Beach’s most exciting new restaurant openings.

Chotto Matte is a globally recognised Japanese–Peruvian fusion restaurant group, with venues in London, Manchester, San Francisco, Toronto, Doha and Riyadh, and now launching in Sydney.

Our venues bring together bold Nikkei cuisine, immersive interiors, music, art and energy to create a dining experience that feels vibrant, premium and unforgettable.

We’re now looking for an opening kitchen team to help bring Chotto Matte to life in Sydney.

We are currently recruiting for:

• Head Sushi Chef

• Chef de Partie

• Demi Chef de Partie

• Sushi Chef

• Pastry Chef de Partie

• Commis Chef

Whether you’re an experienced chef looking for your next challenge or a passionate junior chef wanting to develop in a world-class kitchen, this is an opportunity to join a global brand from day one and help establish the standards, culture, and food reputation of Chotto Matte Sydney.

The Food

Our kitchen brings together the bold flavours of Nikkei cuisine, a fusion of Japanese precision and Peruvian vibrancy.

The offering will include:

• Signature Nikkei small plates with robata-grilled dishes

• An extensive sushi and raw bar program

• House-made ceviches and ceviche programs

• Handcrafted desserts and pastry showcasing the Nikkei style

• Premium, seasonal and globally sourced produce

• Food designed to complement an immersive bar, music and entertainment

The Roles

Head Sushi Chef

• Oversee the daily operations of the sushi kitchen to ensure quality, precision, and presentation standards across all sushi and fish dishes.

• Manage sushi-specific food ordering, stock control, fish quality and wastage.

• Lead, schedule, mentor, and manage the performance, recruitment, and training of the Sushi Chef team.

• Control food costs, labour, and section expenses while managing section staffing levels.

• Support the Head Chef and Group Executive Chef with menu development and recipe documentation.

Chef de Partie

●      Take full responsibility for running your assigned section during service.

●      Complete mise en place efficiently and accurately

●      Prepare and cook dishes to establish standards while maintaining quality, portion control, and presentation.

●      Assist with section stock rotation, ordering, delivery checks, and waste management.

●      Guide, support, and develop junior chefs within the section.

Demi Chef de Partie

• Support day-to-day running of your assigned section to maintain consistent food quality, preparation, and presentation.

• Assist with section set-up, mise en place, and maintaining proper stock levels before and during service.

• Monitor seasoning, portion control, and presentation of dishes within the section.

• Assist with checking incoming deliveries, organising section stock, and minimising waste.

• Support and assist junior chefs while continuing to build skills for career progression.

• Work closely with the Chef de Partie and coordinate section tasks to ensure timely food delivery.

Sushi Chef

• Oversee or run a sushi section, ensuring all sushi menu items meet company standards for preparation, rice/fish quality, and plating.

• Assist with checking, ordering, and storing fresh produce, seafood, and dry goods.

• Monitor portion control, seasoning and stock rotation within the sushi station.

• Guide and supervise junior chefs on the sushi station to maintain efficient service timing.

• Maintain strict food safety, sanitation, and temperature control standards specific to raw fish and seafood handling.

Pastry Chef de Partie

• Take full responsibility for running the pastry section, delivering high standards of precision, consistency, and presentation for all desserts and pastry items.

• Prepare and maintain all pastry mise en place, recipes, and plating specifications prior to service.

• Monitor portion control, finishing details, and timely dessert delivery during service.

• Manage pastry stock by assisting with ingredient ordering, checking deliveries, and minimising wastage.

• Guide, train, and support junior pastry chefs in pastry techniques and standards.

Commis Chef

• Prepare ingredients, garnishes, and mise en place in accordance with menu specifications and kitchen standards.

• Assist with dish preparation to ensure correct preparation and consistency.

• Set up for service by preparing appropriate quantities aligned with forecasted covers and bookings.

• Maintain correct seasoning, portioning, and presentation standards set by senior chefs.

About You

Across all roles, we’re looking for people who share the same qualities:

• Passion for food and hospitality

• Strong work ethic and reliability

• Pride in quality and consistency

• Positive attitude and willingness to contribute to the team

• Strong communication skills

• Ability to work calmly during busy services

• Good understanding of food safety and hygiene

• Attention to detail

• Desire to learn, develop and improve

Previous experience in Japanese, Peruvian, Nikkei or premium-fine dining kitchens will be highly regarded for the role.

Additional Requirements

●      Applicants must have full working rights in Australia

 Why Join Us? 

●      Work with a globally recognised hospitality brand

●      Be part of a vibrant, high-energy restaurant environment

●      Opportunities for career development within an international group

●      Work with a passionate and talented hospitality team

When applying, please submit a cover letter detailing which role you are interested in, and whether you are seeking full-time, part-time or casual work:

Head Sushi Chef | Chef de Partie | Pastry Chef de Partie | Sushi Chef | Demi Chef de Partie | Commis Chef