Current Restaurant in Ettalong Beach called "Pippi's"

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
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. Positive attitude and rapid 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
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📌 Apprentice/commis Chef Gosford (Australia)
🏢 Margarita Daze
📍 Australia