Commis Chef

Toronto Workers Club; Newcastle-Maitland; On-site; AUD 45,000 - 65,000; Full time

Job summary

Toronto Workers Club in Newcastle, NSW is seeking a capable Commis Chef with hands-on kitchen experience to support high-volume cooking and quality control.

You will prepare, cook to order, manage stock, train junior staff, and ensure allergen compliance while upholding safety standards.

This role requires weekend work on a rotating roster and a strong team ethic. Experience with FIFO, plated functions, buffet events, and sustainability will be highly valued.

Qualifications

• Must have a Certificate IV in Commercial Cookery.
• Minimum 3 years experience as a Commis Chef.
• Must be able to work on weekends and on a rotating roster.
• Can-do attitude and cooperative behaviour.
• Must be a strong team player and able to work in busy environment.
• Passionate about providing high quality of food service.
• Strong working knowledge of allergens and dietary restrictions.
• Proficient in stock control documentation and FIFO inventory practices.
• Prior experience in plated function service and buffet event execution.
• Understanding of sustainability and food waste minimisation procedures.

Responsibilities

• Food preparation
• Cooking to order
• Ordering of stock
• Training junior staff
• Complying with all food health & safety requirements

Skills

Can-do attitude

Team player

Allergen knowledge

Waste minimisation

Stock control

Food safety

Plated service

Buffet service

Education

Certificate IV in Commercial Cookery

Job description

Position Overview:

We are recruiting for highly capable Commis Chef with verified practical experience, strong operational competence, and a firm understanding of industry-grade kitchen systems. This position involves direct production responsibility, high-level execution of multiple cuisines and adherence to regimented quality control processes including allergen management, temperature logging, batch testing, and wastage tracking.

The day to day responsibilities and duties of the role include:

• Food preparation
• Cooking to order
• Ordering of stock
• Training junior staff
• Complying with all food health & safety requirements

The skills and experience required for the position include:

• Must have a certificate IV in Commercial Cookery
• Minimum 3 years experience as a Commis Chef
• Must be able to work on weekends and on a rotating roster.
• Can do attitude and cooperative behaviour
• Must be a strong team player and able to work in busy environment.
• Passionate about providing high quality of food service.
• Strong working knowledge of allergens and dietary restrictions
• Proficient in stock control documentation and FIFO inventory practices
• Prior experience in plated function service and buffet event execution
• Understanding of sustainability and food waste minimisation procedures