Commis Chef – Banquets Kitchen | Fast-Paced Growth

Renaissance Corporate Services

The Rocks

Vor Ort

AUD 42.000 - 54.000

Vollzeit

Vor 2 Tagen
Sei unter den ersten Bewerbenden

Eine vollständige Bewerbung in einer Minute

Maßgeschneiderter Lebenslauf und Anschreiben – versandbereit.

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Zusammenfassung

Shangri-La Sydney is seeking a passionate and motivated Commis Chef to join our Banquets Kitchen team. You will thrive in a fast-paced, high-volume environment and have the opportunity to grow your culinary career under guidance.

The role involves assisting in food preparation, maintaining quality and presentation, and supporting in portion control and cost management. Flexibility to work rotating shifts, including weekends and holidays, is essential, with strong teamwork and communication

Qualifikationen

  • Certified in Commercial Cookery.
  • Able to work in rotating shifts.
  • Minimum 6 months in any kitchen role or in a hotel/restaurant with high standards.
  • Proficient in basic knife handling and kitchen equipment.
  • Strong communication and teamwork skills.
  • Flexibility to work weekends and holidays.

Aufgaben

  • Assist in food preparation and cooking under guidance of the Chef de Cuisine.
  • Ensure the highest standards of food quality and presentation.
  • Participates in preparation, cooking and presentation of food for service, unsupervised.
  • Prepares the required quantities of food for service as per instructions.
  • Ensures portion control and all recipes are followed as per specific requirements.
  • Assists in controlling the food cost by minimising spoilage and wastage.

Kenntnisse

Strong communication
Teamwork
Knife handling

Ausbildung

Commercial Cookery certification

Tools

Kitchen equipment

Jobbeschreibung

Shangri-La Sydney is seeking a passionate and motivated Commis Chef to join our Banquets Kitchen team. You will thrive in a fast-paced, high-volume environment and have the opportunity to grow your culinary career under guidance.

The role involves assisting in food preparation, maintaining quality and presentation, and supporting in portion control and cost management. Flexibility to work rotating shifts, including weekends and holidays, is essential, with strong teamwork and communication

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