Monsieur Paul – Kitchen Team Recruitment
New French Seafood & Charcoal Grill Restaurant Opening in Double Bay
Location: 2 Bay Street, Double Bay NSW
Positions Available: Commis Chef / Chef de Partie / Senior Chef de Partie
Employment Type: Full-Time & Casual
Hourly Rate: $30–$39 per hour, depending on position, experience and skill level
About Monsieur Paul
A new culinary chapter by Lentrecôte Group is about to begin.
Inspired by the legendary Paul Bocuse and the timeless traditions of French cuisine, Monsieur Paul will celebrate classic French cooking with a strong focus on quality produce, precise technique and authentic flavours.
Located in the heart of Double Bay, Monsieur Paul will be a traditional French restaurant specialising in premium seafood, whole fish, oysters, sashimi-style seafood preparation, charcoal-grilled steaks and classic French cuisine.
Our goal is to create a refined yet welcoming dining destination where high-quality Australian produce, traditional French techniques and strong kitchen craftsmanship come together.
We are now building our opening kitchen team and are looking for passionate, reliable and skilled chefs who would like to join us from the beginning and grow with the restaurant.
Positions Available
We are currently recruiting:
- Commis Chefs
- Chefs de Partie
- Senior Chefs de Partie
We welcome applications from chefs who have strong experience or skills in at least one of the following areas.
1. Skills & Experience Seafood Preparation
Experience handling and preparing fresh seafood, with good knowledge of seafood quality, storage and preparation.
Skills in the following areas will be highly regarded:
- Fish filleting
- Whole fish preparation
- Oyster shucking
- Seafood portioning and handling
2. Wood or Charcoal Grill experience and skills
At least 1 year of hands-on experience working with a wood-fired or charcoal grill.
A good understanding of fire management, temperature control, steak doneness and working efficiently during busy service is preferred.
3. Sashimi Preparation
Strong knife skills and experience in handling and preparing fish for sashimi or other raw seafood dishes.
Experience with fish filleting, skinning, deboning, portioning and sashimi slicing will be highly regarded.
4. French Cuisine
At least 3 years of experience in French cuisine or a French-influenced professional kitchen.
Experience with traditional French cooking techniques, sauces, seafood or meat preparation is highly valued.
5. Busy Restaurant Experience
At least 3 years of experience working in a busy, high-volume professional kitchen.
You should be comfortable working under pressure while maintaining speed, organisation, cleanliness and consistency.
What We Are Looking For
Technical skills are important, but attitude and professionalism are equally important to us.
We are looking for chefs who:
- Take pride in food quality and consistency
- Have strong attention to detail
- Maintain high standards of cleanliness and food safety
- Respect quality ingredients and handle produce correctly
- Stay organised and efficient during busy service
- Work well as part of a professional kitchen team
- Are reliable and responsible
- Are open to feedback and willing to improve
- Have a genuine interest in French cuisine, seafood or charcoal grilling
- Want to continue developing their skills and career
We do not expect every chef to know everything from day one.
What matters most is having a strong work ethic, the right attitude and the willingness to learn.
What You Will Have the Opportunity to Work With
At Monsieur Paul, you will have exposure to:
- Premium seafood
- Whole fish preparation
- Oyster shucking
- Sashimi and raw seafood preparation
- Wood and charcoal grilling
- Premium steaks
- Traditional French cooking techniques
- Classic French sauce making
- High-quality Australian and imported produce
For chefs who are serious about developing their craft, this is a great opportunity to strengthen specialist skills while working within an established Sydney hospitality group.
Why Join Monsieur Paul?
This is an opportunity to join a brand-new restaurant from the opening stage and become part of the foundation kitchen team.
You will have the chance to help build the kitchen culture, standards and systems from the beginning.
We aim to create a professional, disciplined and supportive kitchen environment where quality, teamwork and continuous improvement are valued.
Strong performers will also have opportunities to take on more responsibility and develop their careers within Lentrecôte Group as the group continues to grow.
If you are looking for more than just another kitchen job and want to further develop your skills in seafood, charcoal grilling, premium steaks and French cuisine, we would love to hear from you.
Employment & Pay
Both Full-Time and Casual positions are available.
All positions are paid hourly.
Hourly rate: $30–$39 per hour, depending on:
- Position
- Experience
- Specialist skills
- Overall ability
Full-Time employees are also entitled to applicable annual leave and personal/sick leave in accordance with Australian employment standards.
Visa & Work Rights
We welcome applications from candidates holding:
- Student Visas
- Working Holiday Visas
- Other valid Australian working visas
All applicants must have valid Australian work rights and comply with the conditions of their visa.
How to Apply
Please send your CV to:
[email protected]
or apply directly through Indeed.
When applying, please include:
- Position you are applying for
- Current or most recent position
- Relevant work experience
- Specialist skills
- Visa / Australian work rights
- Availability
- Earliest available start date
If you have experience in seafood preparation, fish filleting, oyster shucking, sashimi, French cuisine, wood-fired or charcoal grilling, please make sure this is clearly stated in your application.
Applications via email or Indeed only, please.
Pay: $30.00 – $39.00 per hour
Work Location: In person
