Apprentice/Commis Chef

New Restaurant in Ettalong Beach called "Pippi's"

Apprentice / Commis Chef

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 fast 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
• Staff meals