Chef Apprenticeship - Cibaria Manly

Mrael Apprentice And Trainee Vacancies; Sydney; On-site; AUD 36,000 - 48,000; Full time

Benefits offered by this job

Full-time wage

Uniform provided

Flexible training

Mentor support

Multi-employer experience

Job summary

MRAEL in Manly is offering an Apprentice Chef role, learning under experienced chefs in a busy commercial kitchen. You will gain hands-on experience across food preparation and presentation while earning a wage.

This apprenticeship leads to a nationally recognised Certificate III in Commercial Cookery, with full uniform and mentoring. You will train at notable venues as part of our growing team.

Qualifications

• Aspiring chef with passion for food.
• Good communication skills and eagerness to learn.
• Initiative in daily duties.

Responsibilities

• Assist in the preparation, cooking and serving of dishes.
• Operate kitchen equipment under supervision.
• Learn different knife and cooking techniques.
• Clean, maintain and store kitchen equipment.

Skills

Motivated

Communication skills

Initiative

Passion for food

Job description

MRAEL is seeking an eager and dedicated Apprentice Chef to join the team with Cibaria Manly.

What you’ll get is a nationally recognised certification that can take you around the world.

It all starts here, so read on… here’s some of the benefits:

• Earn a full-time wage as you learn and gain your recognised Qualification: Certificate III in Commercial Cookery
• Full uniform and tool kit provided to set you up from the start.
• Tailored and flexible training from skilled professionals
• Specialist mentoring and support with check-ins every 6 weeks and always available contacts
• Opportunity to build your experience at more than one employer!

Cibaria is an Italian restaurant located on the beachfront in Manly, embracing a European style of dining where good food, wine and company take centre.

What’s involved:

As an Apprentice Chef, you will learn alongside qualified Chefs in all aspects of food preparation and presentation. Working with us allows you to learn and build experiences from skilled professionals within a commercial kitchen environment. You will be working at one of our great host venues, working with large quantities of food and a variety of seasonal ingredients. Key activities you can expect will be:

• Assist in the preparation, cooking and serving of dishes.
• Operate kitchen equipment such as mixers, choppers, fryers, steamers under supervision.
• Learn different knife and cooking techniques.
• Clean, maintain and store kitchen equipment appropriately.

To suit this role, you will be an eager and motivated individual with a passion for food looking to kick‑start your culinary career! You will have good communication skills, seek out opportunities to learn and show initiative in your everyday duties.

Wage:

Award Wages Apply

In order to be eligible for an apprenticeship in NSW you must be either an:

• Australian Permanent Residency
• New Zealand Passport Holder residing in Australia for more than six months.

HTN are committed to supporting National Reconciliation efforts through the implementation of our Reconciliation Action Plan, fostering respectful relationships and creating meaningful opportunities with Aboriginal and Torres Strait Islander peoples.

1. You are paid from the day you sign. Every hire, from Senior Sous to CDP, is placed straight into one of our operating kitchens - Ripples, Riva, Sails, The Nielsen, Ventuno, Noi - cooking real service while you train. You learn our specs, suppliers and people first, then walk into Aqua for opening week with a brigade you already know.

2. You build the kitchen. You do not inherit it. Every section and every senior seat is open. Menu development, section design, prep systems, ordering rhythm - the brigade sets them together in a rebuilt kitchen. Opening a room like this stays on your CV for the rest of your career.

3. The pathway is short and it is real. CDP -> Junior Sous -> Sous -> Senior Sous -> Head Chef -> Executive Chef. SRG is fifteen venues heading to twenty. Every new kitchen needs a senior brigade, and we promote into those seats.

4. The standard is worth cooking to. Aqua is where Sydney books the nights that matter. The guests notice the detail, so every plate is held to it. The best chefs in this city want a room like that. This is the one opening now.

Senior Sous Chef. Second in command to the Head Chef. You run the pass when the Head Chef is off, own the kitchen’s systems and numbers - food cost, ordering, rosters, HACCP - and lead the opening build side by side with the Head Chef. The last seat before your own kitchen.

Sous Chef. You run service. Brigade leadership, prep planning, quality at the pass on every plate, and the day‑to‑day coaching that turns good CDPs into future sous chefs.

Junior Sous Chef. Your first leadership seat. You run sections and shifts, support the Sous on ordering, stock and compliance, and step up to the pass when the kitchen needs you.

Chefs de Partie. You own your section - mise en place, execution under pressure, consistency on every plate that leaves it, and the standard of the commis working under you. Larder, pasta, grill, sauce, pastry. You pick your board.

SRG Hospitality is an equal opportunity employer.