Commis Cook

About the role
You’ll work the savory section under our area chef or junior sous chef, prepping and cooking hot and cold dishes for our café outlets. It suits someone early in their kitchen career who wants to learn solid technique in a structured team.

What you’ll do

• Prepare savory mise en place: wash, cut, portion, marinate and store ingredients to recipe.
• Cook and plate hot and cold savory items at your assigned station during service.
• Prepare stocks, sauces, dressings and other base components in batches.
• Set up your station before service and break it down after.
• Receive, label, date and rotate stock on a first-in, first-out basis.
• Keep your station, equipment and chillers clean, and record temperatures as required.
• Report low stock, faulty equipment and food safety issues to the chef in charge.
• Support other sections when needed.

What we’re looking for

• Basic knife skills and an understanding of core cooking methods.
• Able to work rotating shifts, weekends and public holidays.
• Comfortable standing for long periods.
• Reliable, tidy and a good team player who takes instruction well.