Job DescriptionApprentice opportunities are available for an immediate start within one of our accommodation villages located in the Bowen Basin, QLD.
Join our Catering team as a 1st, 2nd or 3rd Year Apprentice and build your cookery career in a fast-paced, supportive kitchen environment.About The RoleAs an Apprentice Chef, you'll support the team to prepare, cook and present high‐quality meals to agreed menus and operating standards.
You'll focus on timeliness, presentation and professional, friendly service while completing your apprenticeship and growing your skills.
This is a full‐time, permanent role on an ongoing rotating roster 14/7.What's in it for you?
Equalised fortnightly pay + SuperPermanent full‐time opportunities supporting the completion of your apprenticeship, followed by clear pathways for career progression through continued trainingAnnual Staff Retention Bonus (Conditions Apply)Food and accommodation provided on site (for those not living locally to the Village)Access to Civeo's Employee Platform – The Civeo Hive, offering discounts and deals across hundreds of retailers!
Access to on‐site facilities such as Gyms, Hub's, and Pools (may vary per Village)Access to wellbeing and employee programs including Employee Assistance Program (EAP) and on‐site Health & Lifestyle Coordinators, providing personal exercise plans and nutritional educationBYO Work Mate Referral Incentive Program, get paid for referrals!
(Conditions Apply)About YouIdeally experience working in commercial kitchensCapability to work well under pressureDemonstrated experience working successfully in a teamFlexibility to work, day and/or night shifts if required for your roleKnowledge of workplace safety systems and complianceValid working rights within Australia for the next 4 years (Sponsorship NOT available)Exceptional communication and time management skillsRemote work experience (highly regarded)Current Driver's Licence (highly regarded)Commitment to complete written and practical competencies and assessments towards ApprenticeshipResponsibilitiesPeopleUnderstand annual personal and company objectives and take part in regular appraisal processes to assess performance and provide feedback to management.Undertake technical and other training as required,



and attend periodic team and individual meetings as required.Work harmoniously with the Kitchen team and other Village teams and behave in a proper manner at all times.Always apply safe work practices to contribute to the safety culture at Civeo.CustomersLiaise with customers in a friendly and helpful manner, taking note of their comments and suggestions and alerting the Executive Chef.Develop excellent product knowledge and advise guests and staff accordingly.Meet all guest satisfaction targets relating to food and beverage services.Facilitate and maintain a safe environment for our customers.ProcessPrepare and present standard menus to the agreed menu cycle and production plan.Maintain secure and hygienic food preparation and storage areas, including proper storage of food, equipment, utensils and implements.Safely handle knives throughout work activities, minimizing injuries, and undergo refresher knife skills training where required.Carry out work safely to company and statutory standards, including HACCP and ISO accreditations.Carry out daily temperature checks of fridges, freezers, storage areas, deliveries, recording results and taking appropriate action if any fall below standard.Ensure that the correct uniform and protective clothing is worn, in a clean, pressed and presentable condition, following Civeo policies on uniform and appearance.Ensure all health, safety, quality and environmental standards and legislation are strictly met, ensuring a safe environment for employees, customers, contractors and visitors, and promptly reporting any issues, potential issues or near‐miss events.Follow Standard Work Instructions in all relevant areas of the kitchen and contribute ideas for improving processes and procedures.Promptly bring equipment breakdowns and repair requirements to the attention of the Executive or Sous Chef.Promptly bring raw or cooked food quality issues to the attention of the Executive Chef or Sous Chef.FinanceAssist in ensuring cost‐effective and efficient use of food and other stock items, ensuring sufficient stocks at all time while reducing waste.OtherAny other required duties appropriate to the scope, nature and seniority of the role.QualificationsSkills, Knowledge and ExperienceExperienceProfessional QualificationsSkillsKnowledge of workplace safety systems and compliance, including responsibilities to self, other persons and property,



including the safe operation of plant and equipment and manual handling.Knowledge of equipment and materials routinely used in kitchen operations.CompetencyBehavioursWorking with PeopleMeets all team deadlines and responsibilities.Listens to others and values opinions.Helps team leader to meet goals.Welcomes newcomers and promotes a team atmosphere.Seeks win‐win relationships.Delivering Results and Meeting Customer ExpectationsBuilds customer confidence.Is committed to increasing customer satisfaction.Sets achievable customer expectations, assumes responsibility for solving customer problems, and ensures commitments to customers are met.Solicits opinions and ideas from customers.Responds to internal customers.Following Instructions and ProceduresSets specific requirements for all requests.Meets commitments and delivers solid results against expectations.Looks for ways to improve.Coping with Pressures and SetbacksMeets commitments, works independently, and accepts accountability.Handles change, sets personal standards, and stays focused under pressure.Meets attendance and punctuality requirements.Steps up when asked.Relating and NetworkingCan easily establish good relationships with customers and staff.Relates well to people at all levels.Has networked with a wide range of contacts.Is able to use humour to bring warmth to relationships with others.Physical RequirementsHigh level of physical fitness, health and strength.Lift, push, pull and carry up to approximately 20kgs.Stand and walk for extended periods of time.The ability to bend, stretch, twist, or reach with your body, arms, and legs.Squat, crouch and sit.Reach above shoulder level, chest to shoulder level, below chest level and behind body.Twist, turn and tilt neck.Good hand eye coordination.Tolerate exposure to dust and cleaning chemicals.Tolerate working in hot and cold temperatures.Push a trolley.Use a step ladder.Unimpaired vision (including with the aid of prescription eye glasses).
Unimpaired hearing (including with the use of a hearing aid).
Manual dexterity, strength and steadiness – the ability to move hands and fingers to grasp, manipulate and assemble objects.Stamina – The ability to exert yourself physically over long periods.Trunk strength – The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without fatiguing.Tolerate any required personal protective equipment (PPE) such as gloves, or other PPE deemed necessary.
#J-*****-Ljbffr

📌 Apprentice Chef | Nebo | 14:7 (Queensland)
🏢 Civeo Australia
📍 Queensland