You'll work a section on the line and support the Sous Chef in a small, seafood-focused kitchen. This suits someone starting out or almost finished Certificate III in Commercial Cookery, or a first-year commis chef who wants to learn seafood properly and progess their career.
What you'll do
- Prep your section before service: dressings, garnishes, pickles, sauces, portioning
- Run your section during service to spec and to time
- Learn to break down, fillet and portion whole fish and shellfish, including shucking oysters to order, and to check quality on delivery
- Prepare raw dishes like crudo and sashimi
- Receive deliveries, store and rotate stock, label and date everything, and keep waste low
- Help the Sous with ordering, stocktake and recipe cards
What we're looking for
- Real interest in cooking, and in seafood in particular
- Reliable: on time, in clean whites, ready to work
- Calm when it gets busy, and happy to ask when you don't know something
- Works well in a small team
- Available for weekends, evenings and public holidays
- Food handling certificate, or willing to get one before starting
- Kitchen experience is a preferred but not required. Good attitude and quick hands matter more
What you'll get
- Hands-on training from the Sous and Head Chef, with a focus on fish handling and knife skills
- A formal apprenticeship with time set aside for study (if applicable)
- Pay under the Restaurant Industry Award
- A say in what we cook, because the kitchen is small and the menu is still developing