Commis Chef

Vor 5 Tagen

Fairfield City Council, Österreich Mygration Pty Ltd Vollzeit

Location : Cabramatta, NSW Full-Time : Immediate start Reports to : Chef de Partie - Grill, Sous Chef, Head Chef Salary range : $76,600 - $77,000 Job Closure date : 30 Days Position Overview : Mygration is engaged to source the following position for our client Inspired by Sydney’s iconic fire-driven kitchens, our client is an award‑aspiring fine dining establishment where the Grill Section is the beating heart. They specialize in precision live‑fire cooking, showcasing ethically sourced dry‑aged beef, line‑caught seafood, and seasonal produce. Our Client is seeking a culinary passionate, resilient, and detail‑obsessed Commis Chef specifically tailored for our high‑pressure Grill Section, eager to learn the art of live‑fire cooking and master the handling of premium proteins in a demanding, high level standard environment. Key Duties & Responsibilities Under CDP guidance, trim, portion and tie dry‑aged ribeye, Wagyu, lamb racks and poultry Supremes for maximum yield; scale, gut, pin‑bone and fillet grill fish and shellfish to exact specs. Mix and apply marinades, dry rubs, brines and compound butters, prep charred vegetables, skewers, béarnaise, chimichurri, crispy shallots and micro‑herb garnishes. Source and stack charcoal / wood, light and bank fires, manage ash and tools; label, FIFO‑store proteins at correct temps; leave the station fully stocked and spotless before service. Retrieve proteins to order, pat dry, temper; monitor grill zones with infrared probe, adjust coals / wood for target temps; sear, render fat caps, baste with butter / herbs, track core temps and resting times. Grill sides—leeks, asparagus, mushrooms—on plancha; plate on hot dishes, preserving sear marks, applying finishing salt, oils or micro herbs exactly as directed; maintain speed without quality loss. Clean‑as‑you‑go scrape, brush and oil grates continuously; empty fat traps and ash bins safely; deep‑clean grills, Plancha’s, salamanders weekly. Wash and store knives, tongs, spatulas, probes; report faults immediately and use interim fixes. Evaluate marbling, scent, texture and colour of proteins and produce; record grill logs and HACCP temps; adhere strictly to recipes, temps and plating diagrams. Observe CDP fire management and seasoning; ask concise questions; study meat science and aging principles in downtime. Relay clear calls and anticipate next protein or tool; support peers relentlessly during peak; respect hierarchy and maintain calm focus. Qualifications & Skills Required Certificate III Commercial Cookery or equivalent; proven knife skills and live‑fire passion. Physical stamina for long, hot shifts; meticulous portioning, trimming and plating precision. Fast, calm service pace; impeccable hygiene; punctual, reliable, clear English. Minimum 1‑year relevant work experience (even short‑term / stage) in a high‑volume, high‑quality grill restaurant (e.g., steakhouse, fine dining grill). Desirable Specific experience handling dry‑aged beef or premium Wagyu. Interest in butchery and meat science. #J-18808-Ljbffr

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