Commis Chef

The Trustee For Sullivan Synergy Trust - T/A Grunthal Brew; Verdun; On-site; AUD 75,000 - 85,000; Full time

Job summary

Grunthal Brew, a craft microbrewery and family-friendly restaurant in Verdun, South Australia, is seeking a Commis Chef to join the hospitality team on a full-time basis. The role involves working across hot and cold sections, maintaining high standards, and supporting senior chefs during service.

The position offers 40 hours per week and a salary between AUD 75,000 and 85,000 per year plus Super. The successful candidate will have a relevant culinary diploma and at least one year of experience,

Qualifications

• A relevant diploma.
• A minimum of 1 year of relevant experience.

Responsibilities

• Plan and organise daily kitchen work across sections.
• Prepare and cook a full range of dishes to recipes and plating standards.
• Organise mise en place and station setup before service.
• Monitor dish quality, temperature and presentation before leaving the section.
• Communicate with senior chefs and floor team during service.

Skills

Section leadership

Prep skills

Quality & presentation

Team player

Communication

Food safety

Stock rotation

Education

Diploma in Culinary

Job description

Position: Commis Chef

Position Type: Full Time

Salary: $75,000 - $85,000 p/a plus Super

Employer Name: The Trustee for Sullivan Synergy Trust - t/a Grunthal Brew

A.B.N. 66 213 227 955

Job Location: 827 Mount Barker Rd, Verdun, SA, 5245, AUSTRALIA

Advertising Period: 28 days - 20 Oct 2026 > 17 Nov 2026

Summary

Our client, Grünthal Brew, is seeking to add a Commis Chef to its hospitality team in Verdun, South Australia. Established by Saul and Sheree Sullivan, this Adelaide Hills destination combines a craft microbrewery with a family-friendly restaurant offering modern Australian cuisine, seasonal dishes and locally sourced ingredients. Full-time - 40 hours per week.

The typical job responsibilities will include, but are not limited to the following:

• Plan and organise daily work on allocated kitchen sections so prep, cooking and pass times follow the Head Chef and Sous Chef's service plan.
• Prepare and cook a full range of menu dishes and specials across hot and cold sections to established recipes and plating standards.
• Organise mise en place for the allocated sections, including component prep, portioning, sauces and station setup before service.
• Monitor dishes at prep, cooking and plating so taste, temperature, consistency and presentation meet kitchen standards before they leave the section.
• Discuss preparation, timing and dish issues with senior chefs and floor team during service and functions.
• Demonstrate section techniques and advise kitchenhands and new starters on cooking methods, station setup and plating.
• Guide junior staff in daily prep, food handling and service procedures so the line runs to the kitchen plan.
• Explain and apply food safety and hygiene requirements on the section, and see that junior staff follow those rules during prep and service.
• Contribute practical input to senior chefs on execution of specials and existing dishes, including flavour, yield and presentation, when asked.
• Estimate section requirements for the shift and flag food and labour needs to senior chefs so ordering and rostering can be planned.
• Receive, check and store section deliveries, rotate stock and keep dry stores, fridges and freezers in service-ready order.
• Freeze, store and preserve prepared components and leftover usable product in line with kitchen food-safety procedures.
• Control portions and handling on the section to keep waste down and ingredient use in line with set recipes.
• Coordinate ticket flow from the allocated sections during peak service so output stays consistent with the pass.
• Work to Grünthal, Brew's food safety, WHS and operational policies and to the kitchen standards.

Applicants must meet the following minimum requirements to be considered for the role:

• A relevant diploma.
• A minimum of 1 year of relevant experience.

Essential Skills

• Able to run an assigned section independently and keep food output timely.
• Strong prep skills, including cutting, portioning, marinating, and sauce preparation.
• A keen eye for quality, consistency and presentation of every dish.
• Strong team player who works closely with senior chefs and front-of-house staff.
• Clear communicator who helps coordinate a smooth service.
• Happy to share feedback on new dishes and guide junior staff.
• Solid knowledge of food safety, hygiene, and cleanliness standards.
• Organised with deliveries, stock rotation, and correct storage.
• Waste-conscious through good portion control and stock handling.
• Calm and efficient under pressure in a fast-paced kitchen.

Due to the volume of applicants, only those meeting the minimum standards will be considered and only successful applicants will be contacted. Thank you for your interest in the role.