Apprentice/Commis Chef

Margarita Daze; Gosford; On-site; AUD 30,000 - 40,000; Full time

Benefits offered by this job

Hands-on training

Formal apprenticeship

Pay under Restaurant Industry Award

Say in menu decisions

Job summary

Pippi's is a new seafood-focused kitchen in Ettalong Beach. You’ll support the Sous Chef, run a section during service, and learn fish breakdown, filleting, and raw dishes.

This role suits someone starting out or in early training for a Certificate III in Commercial Cookery, with potential for formal apprenticeship. You'll receive hands-on training, chances to contribute to menu development, and work under the Head Chef in a small team environment.

Qualifications

• Interest in cooking with seafood emphasis.
• Reliable, punctual, clean whites, ready to work.
• Can work weekends/evenings/holidays.
• Food handling certificate or willingness to obtain.

Responsibilities

• Run section during service to standard and time.
• Learn filleting/portions of fish and shellfish, shucking oysters.
• Prepare raw dishes like crudo and sashimi.
• Receive deliveries; rotate stock; label and date items.
• Assist Sous with ordering, stocktake, and recipes.

Skills

Seafood focus

Team player

Reliable

Willing to learn

Education

Certificate III in Commercial Cookery

First-year commis chef

Job description

New Restaurant in Ettalong Beach called "Pippi's"

You'll work a section on the line and support the Sous Chef in a small, seafood-focused kitchen. This suits someone starting out or almost finished Certificate III in Commercial Cookery, or a first-year commis chef who wants to learn seafood properly and progess their career.

What you'll do

• Run your section during service to spec and to time
• Learn to break down, fillet and portion whole fish and shellfish, including shucking oysters to order, and to check quality on delivery
• Prepare raw dishes like crudo and sashimi
• Receive deliveries, store and rotate stock, label and date everything, and keep waste low
• Help the Sous with ordering, stocktake and recipe cards

What we're looking for

• Real interest in cooking, and in seafood in particular
• Reliable: on time, in clean whites, ready to work
• Calm when it gets busy, and happy to ask when you don't know something
• Works well in a small team
• Available for weekends, evenings and public holidays
• Food handling certificate, or willing to get one before starting
• Kitchen experience is a preferred but not required. Good attitude and fast hands matter more

What you'll get

• Hands-on training from the Sous and Head Chef, with a focus on fish handling and knife skills
• A formal apprenticeship with time set aside for study (if applicable)
• Pay under the Restaurant Industry Award
• A say in what we cook, because the kitchen is small and the menu is still developing