Lux Commis Chef: Dinner Service & Mise-En-Place

Park Hyatt; The Rocks; On-site; AUD 42,000 - 56,000; Full time

Benefits offered by this job

Complimentary shift meals

Spa and F&B discounts

Hyatt accommodation worldwide

Employee assistance program

Paid family leave

Job summary

Park Hyatt Sydney is seeking a Commis Chef for The Living Room, our contemporary lounge serving all day dining. You will predominantly support dinner services for your assigned section and assist with events, ensuring mise-en-place is prepared and quality control is maintained.

We value formal training with Completion of Chef Apprenticeship and a Certificate on Commercial Cookery, plus strong hygiene, knife skills, and knowledge of diverse cooking methods.

Qualifications

• Completion of Chef Apprenticeship
• Certificate on Commercial Cookery
• Good Hygiene and food safety knowledge
• Safe and accurate knife skills
• Knowledge and experience in a variety of different cooking methods
• Experience as Commis Chef in 1 Hatted restaurant or similar environment

Responsibilities

• Responsible mainly for the dinner services as well as events for assigned section
• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage
• Responsible for equipment, fridges and hygiene standards in all areas
• Responsible for storing all the dairy products, fish, meats, dry goods and vegetables in correct manner
• Preparing all the mis-en-place for assigned section
• Assists in quality control of items

Skills

Knife skills

Food safety knowledge

Cooking methods knowledge

Education

Chef Apprenticeship

Certificate on Commercial Cookery

Job description

Park Hyatt Sydney is seeking a Commis Chef for The Living Room, our contemporary lounge serving all day dining. You will predominantly support dinner services for your assigned section and assist with events, ensuring mise-en-place is prepared and quality control is maintained.

We value formal training with Completion of Chef Apprenticeship and a Certificate on Commercial Cookery, plus strong hygiene, knife skills, and knowledge of diverse cooking methods.