Casual Commis Chef | Fast-Paced Kitchen, Menu Creativity

Greenbank Services Club; Hillcrest; In loco; AUD 30.000 - 36.000; Part-time

Vantaggi offerti da questo lavoro

Staff meals

Flexible working arrangements

Competitive remuneration

Rewards program

Descrizione del lavoro

Greenbank Services Club is seeking a Commis Chef to support the catering team and assist the Head Chef, Senior Chefs and Kitchen staff in delivering diverse dishes across two busy kitchens. You’ll help maintain top standards of food preparation and presentation while supporting a vibrant team in a casual, 32–35 hour per week role.

The role emphasises food safety, teamwork, and a proactive approach to menu development and kitchen efficiency, with staff meals and flexible working arrangements

Competenze

• Commercial Cookery qualification or equivalent
• Experience in high-volume, fast-paced kitchen
• Knowledge of food safety and hygiene procedures
• Ability to work well in a team

Mansioni

• Assist Head Chef and Senior Chefs in preparation, cooking and presentation of dishes
• Maintain high standards of food safety and hygiene in the kitchen
• Carry out allocated kitchen tasks efficiently and to a high standard
• Maintain clear communication with fellow team members and management
• Participate in rotation of kitchen duties and responsibilities
• Contribute ideas to develop and enhance menu offerings
• Ensure a clean, organised and well-stocked kitchen environment at all times

Conoscenze

Food preparation

Food safety

Team communication

Time management

Multitasking

Formazione

Commercial Cookery qualification

Descrizione del lavoro

Greenbank Services Club is seeking a Commis Chef to support the catering team and assist the Head Chef, Senior Chefs and Kitchen staff in delivering diverse dishes across two busy kitchens. You’ll help maintain top standards of food preparation and presentation while supporting a vibrant team in a casual, 32–35 hour per week role.

The role emphasises food safety, teamwork, and a proactive approach to menu development and kitchen efficiency, with staff meals and flexible working arrangements