Commis Chef | Fast-Paced Fine Dining + Growth & Perks

Hyatt Hotels Corporation; City of Melbourne; Hybrid; AUD 45,000 - 60,000; Full time

Benefits offered by this job

Complimentary accommodation acrossHyat

Discounted dining Level 25

Gym & Pool access

Career development & mentorship

Complimentary laundry for work items

Job summary

Hyatt Centric Melbourne is seeking a Commis Chef to support smooth kitchen operations and uphold culinary standards across the restaurant and bar. You will prepare high-quality dishes, organize your station, and help maintain hygiene and stock levels.

The role requires a Certificate IV in Commercial Cookery, HACCP knowledge, and experience as a Commis or Apprentice Chef in a fast-paced setting. Weekend/public holiday availability is expected.

Qualifications

• Certificate IV in Commercial Cookery required.
• HACCP & local Food Safety Handling knowledge required.
• Previous experience as a Commis Chef or Apprentice Chef in fast-paced, fine dining or à la carte environments.
• Ability to work productively and safely with a focus on quality control.
• Excellent communication and organisational skills.
• Flexibility to work on a rotating roster including weekends and public holidays.

Responsibilities

• Prepare, create and present high quality dishes for guests.
• Organise and set up the assigned section of the kitchen effectively and efficiently.
• Ensure all operating supplies and food products are stocked for smooth operation.
• Maintain a clean and hygienic work environment.
• Assist the Kitchens team in ensuring culinary standards with company and hotel policies.

Skills

HACCP & food safety

Commis/Apprentice experience

Communication skills

Organisational skills

Rotating roster availability

Quality control

Education

Certificate IV in Commercial Cookery

Job description

Hyatt Centric Melbourne is seeking a Commis Chef to support smooth kitchen operations and uphold culinary standards across the restaurant and bar. You will prepare high-quality dishes, organize your station, and help maintain hygiene and stock levels.

The role requires a Certificate IV in Commercial Cookery, HACCP knowledge, and experience as a Commis or Apprentice Chef in a fast-paced setting. Weekend/public holiday availability is expected.