We currently have an exciting opportunity for a full-time Apprentice Chef/Commis to join our dedicated restaurant team to work in our state of the art kitchen.

You will demonstrate a passion for local seasonal produce. You will also have strong planning and communication skills, and have exceptional time management with the ability to prioritise your workload.

We are open 7 days, therefore this position will require weekend commitment.

Come and join our team!

Reporting to the Executive Chef, this position is critical to the overall success of all our dining restaurants, room service, bar service, co-working space and function rooms.

Job tasks and responsibilities

· Carry out food preparation work and basic cooking under the supervision of a Executive Chef rotating through sections such as sauce, vegetables, larder, fish and butchery as required.

· Maintaining high standards of hygiene

· Preparing the ingredients for a more senior chef

· Measuring dish ingredients and portion sizes accurately

· Dealing with deliveries and stock rotation

· Consistently deliver the Food Product per menu standards – quality, quantity, presentation.

· Preparation of adequate mise-en-place and other tasks as set out by the Executive Chef to facilitate consistent food production and service

· Minimise wastage through the use of correct tools and techniques including storage, while preparing mise-en-place and the cooking of foods.

· Work to accomplish scheduled tasks and responsibilities in the allotted time so that the Food & Beverage operation can function smoothly.

· Share suggestions / observations at daily briefings and departmental meetings on opportunities to control costs without a negative impact on the guest experience.

· Display a high degree of flexibility in acceding to “off the menu” guest requests. Offering comparable alternatives where guest’s original request cannot be delivered to their expectation.

· Demonstrate innovation through the presentation of food displays for buffets and presentations.

Be ready to learn and develop own skills

Skills and experience

· Commis needs to have completed the Cert 3 in Commercial Cookery

Apprentice Chef needs to be completing the Cert 3, any year level is welcome

· Good communication skills

· Knowledgeable of Food Hygiene/HACCP requirements

· Flexibility

· Resilience & willing to go over and above

• Full availability for rotating roster - 7days a week, all service times

Must have unlimited and unrestricted legal working rights within Australia.