Commis Chef

Cabramatta, New South Wales Mygration Pty Ltd

Posted 2 days ago

Job Description

Location: abramatta, NSW
Full-Time: Immediate startbr>Reports to: Sous & Head Chef
Salary range: $76,600 - $80,000
Job Closure date: 31/8/2025

Position Overview: Mygration is engaged to source the following position for our client
Our client is seeking a highly skilled and passionate Chef de Partie to join their esteemed kitchen team, specializing in the Entrée section. As a key member of their culinary brigade, you will be responsible for preparing and delivering exquisite starters that set the tone for a memorable fine dining experience. The ideal candidate will possess a strong attention to detail, creative flair, and the ability to work efficiently in a fast-paced, upscale ;
Core Responsibility
Lead the Entrée section - Craft and plate starters that define the dining experience, uphold exacting standards and inspire guests from the first ;
Duties & Tasks

• Pre are, cook and present entrées to exacting quality, flavour and presentation standards, strictly following recipes and specs.
• Co laborate on seasonal menu creation, refine existing dishes and introduce innovative entrées aligned with culinary vision and market produce.
• En orce consistency by taste, plating, hygiene and portion control on every plate served.< r>
• C ordinate closely with all kitchen stations and front-of-house to guarantee smooth, timely service and an outstanding guest experience.< r>
• U hold rigorous food-safety, hygiene and sanitation standards; monitor ingredient levels, rotate stock and minimise waste through efficient resource use.< r>
• T ain, guide and motivate junior chefs, fostering skill growth, accountability and a positive, cohesive team culture.< r>
Qualifications & Skills Required

• 1 3 years Chef de Partie experience in fine-dining or upmarket restaurants.< r>
• C rtificate III/IV in Commercial Cookery (or equivalent).< r>
• M stery of modern techniques, knife skills and refined plating; proven calm under pressure.< r>
• D tail-driven, clean, organised, strong communicator and enthusiastic team player.< r>Offer
Competitive salary, award-winning venue, ongoing training, career progression, staff discounts and a supportive, dynamic team culture.

To Apply

• S nd CV with references and cover letter detailing premium-protein experience and achievements< r>
• S onsorship available for right candidate

Cabramatta, New South Wales Mygration Pty Ltd

Posted 2 days ago

Job Description

Location: abramatta, NSW
Full-Time: Immediate startbr>Reports to: Sous & Head Chef
Salary range: $76,600 - $80,000
Job Closure date: 31/8/2025

Position Overview: Mygration is engaged to source the following position for our client
As the Chef de Partie in the Mains Section, your role involves guaranteeing every component (protein, sauce, starch, vegetable) is cooked, seasoned, and plated to perfection. You will mentor a Commis Chef, orchestrate high-stakes service, and ensure every dish leaving your station reflects Michelin-standard execution. Success demands mastery of proteins, sauces, timing, and the ability to thrive under relentless pressure.

Key Duties & Responsibilities

• T ain and supervise the Commis Chef (Mains) in butchery, sauce work, timing, and plating.< r>
• D legate tasks with military precision and foster urgency, discipline, and excellence during cover services.< r>
• O ersee all mains protein prep: Butchery (portioning beef, deboning quail, filleting fish), brining, sous-vide, and marinating.< r>
• C mmand sauce stations: Demi-glace reductions, emulsions, jus and contemporary foams.< r>
• E ecute precision cooking: Searing, roasting, braising, and poaching to exact core temperatures.< r>
• V rify mise en place: Stocks, garnishes, vegetable preps, and starches (e.g., pomme purée, risotto) meet specs.
• Di ect high-volume service: Synchronize protein/veg/starch cook times for several simultaneous orders.< r>
• P ate final dishes: Inspect temperature, seasoning, sauce viscosity, and visual balance before pass.< r>
• R solve issues instantly: Adjust for overcooks, delays, or special requests without compromising standards.< r>
• M intain immaculate workspace: Enforce "clean as you go" with strict allergen protocols.< r>
• M nage waste: Utilize trims for stocks; minimize loss through precise portioning.< r>
• C llaborate with Senior Chefs: Refine dishes, contribute to seasonal menu development.< r>
Qualifications & Skills Required

• A least 2 to 3+ years in fine dining mains/hot sections (fine dining establishments).< r>
• P oven ability to lead junior chefs in high-pressure services.< r>
• E pert protein handling (fish, poultry, game, red meat).< r>
• C assical & contemporary sauce techniques.< r>
• P ecision timing for complex dish assembly.< r>
• P ysical Resilience: Endure long shifts lifting heavy pots, standing on hot passes.< r>
• C rtifications: Food Safety Supervisor Certificate + Cert IV Commercial Cookery (or equivalent).< r>
• O sessive consistency (e.g., identical sear on 20 duck breasts).< r>
• M stery of temperature control (sous-vide, resting, carryover heat).< r>
• C lm under fire during long hour ticket surges.< r>
To Apply

• S bmit your CV and a mains-focused cover letter, addressing your experience synchronizing complex dishes in fine dining. We would love to hear more about how you mentor Commis chefs in protein/sauce precision and why culinary philosophy inspires you.< r>
• S onsorship available for right candidate

Cabramatta, New South Wales Mygration Pty Ltd

Posted 2 days ago

Job Description

Location: abramatta, NSW
Full-Time: Immediate startbr>Reports to: Sous & Head Chef
Salary range: $76,600 - $80,000
Job Closure date: 31/8/2025

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 skilled, disciplined, and passionate Chef de Partie to command their high-stakes Grill Section. This role demands deep technical expertise, leadership under pressure, and an obsessive commitment to consistency.< r>
Core Role
Plan mise en place, manage proteins, master fire, lead service and train the brigade to deliver flawless dishes on time.

Key Duties & Responsibilities

• Dir ct Commis in prep, service and deep cleans.< r>
• P an butchery, marinades, garnishes and sauces; hit volume and yield targets.< r>
• O der proteins, seafood, fuel and dry goods; audit aging room stock.< r>
• S ash waste via trim utilisation and portion accuracy.< r>
• E force HACCP—temperature logs, labelling, weekly audits.

• Dry-a e oversight: monitor humidity, temp and pellicle trims.

• C ntrol grill zones, fuel and ash; coach safe flare-up handling.< r>
• G ill flagship proteins to probe-verified doneness and perfect crust; adjust for carryover heat on the fly.< r>
• S nc with pass to prioritise tickets and keep flow smooth.< r>
• I spect every grilled element; reject anything sub-par.< r>
• P esent plates with intact sear marks, exact sauce placement and pristine garnish.< r>
• M intain speed under fire without quality drop.< r>
• C ach butchery, fire craft and grill technique; run weekly knife and temp drills.< r>
• I stil resilience and pursuit of excellence.< r>
• D ep-clean grills, exhaust and grill equipment.< r>
• E force flame, blade and lifting safety; report faults fast and implement fixes.< r>
Qualifications & Skills Required

• M nimum 2 years as Demi Chef de Partie/CDP in a hatted grill/fine-dining kitchen.< r>
• P ysical resilience; calm under pressure; obsessive attention to detail and cost discipline< r>
• E pert in dry-aged beef butchery, seafood fabrication, and live-fire management.< r>
• F uent in grill temperature profiling, resting principles, and carryover cooking.< r>
• P oven ability to lead a section during several services while maintaining calm.< r>
• T rives in high temperature environments for long-hour shifts.< r>
• P ecision in mise en place planning, ordering, and stock rotation.< r>
• C rtificate IV in Commercial Cookery (or equivalent)< r>
Apply

• S nd CV with references and cover letter detailing grill-specific achievements experience and achievements< r>
• S onsorship available for right candidate

Cabramatta, New South Wales Mygration Pty Ltd

Posted 4 days ago

Job Description

Location: abramatta, NSW
Full-Time: Immediate startbr>Reports to: Sous & Head Chef
Salary range: $76,600 - $80,000
Job Closure date: 31/8/2025

Position Overview: Mygration is engaged to source the following position for our client
Inspired by Sydney's iconic fire-driven kitchens, our client seeks a meticulous, technically brilliant Chef de Partie (Butchery) to lead their Commis Butcher and oversee all fabrication of premium proteins. You will master dry-aging, primal breakdown, and artisanal charcuterie while ensuring zero-waste practices in a Michelin-standard kitchen. Success demands surgical precision, cost discipline, and the ability to thrive in a refrigerated, high-stakes environment.< r>
Core Role
You will lead the butchery section, supervise one Commis Butcher, and deliver flawless, zero-waste protein fabrication.

Tasks & Duties

• Bre k down beef, lamb, pork, game carcasses; dry age beef up to 45+ days< r>
• S ale, gut, fillet and portion whole fish< r>
• P oduce terrines, pâtés, cured meats and stocks from trim

• M nage butchery inventory, forecast needs, liaise with premium suppliers< r>
• M intain bandsaws, mincers, vacuum-sealers; sharpen knives daily< r>
• U hold HACCP, temperature logs, allergen controls in refrigerated spaces< r>
• A vise Grill/Mains chefs on cut availability, ageing profiles, special requests< r>
• C nvert all trim to stocks, sausages, staff meals< r>
Required

• 2 3+ years fine-dining butchery: whole-animal, dry-ageing, seafood fabrication< r>
• S rgical knife skills and portioning accuracy< r>
• P oven ageing/curing knowledge (pH, humidity, mould control)< r>
• F od Safety Supervisor Certificate + Cert III/IV Meat Processing (or equivalent)< r>
• P ysical resilience; calm under pressure; obsessive attention to detail and cost discipline< r>
Desired

• E perience with heritage breeds (e.g., Wagyu, poultry etc.)< r>
• K owledge of sustainable sourcing< r>
• E cellent Charcuterie skills< r>
To Apply

• S nd CV with references and cover letter detailing premium-protein experience and achievements< r>
• S onsorship available for right candidat

Cabramatta, New South Wales Mygration Pty Ltd

Posted 4 days ago

Job Description

Location: abramatta, NSW
Full-Time: Immediate startbr>Reports to: Sous & Head Chef
Salary range: $76,600 - $80,000
Job Closure date: 31/8/2025

Position Overview: Mygration is engaged to source the following position for our client
As the Chef de Partie in the Pastry Section, you will be responsible for leading the pastry team in creating exquisite desserts, pastries, and confections that meet the highest standards of quality, presentation, and innovation. You will oversee the entire pastry operation, from menu development and recipe execution to supervising junior staff, ensuring that every dessert served reflects the restaurant's commitment to culinary excellence.< r>
Core Role
Your role is integral to delivering a memorable dining experience through beautifully crafted and thoughtfully plated desserts that complement our seasonal menu offerings.

Key Duties & Responsibilities

• Des gn and refine seasonal pastry menu with modern techniques.< r>
• C eate dessert concepts matching the restaurant's vision.

• P epare mille-feuille, tart, crème brûlée, deconstructed pavlova.
Prod ce puff pastry, tart shells, creams, sugar décor to ;
• Up old flawless tempering, baking, finishing.< r>
• E sure every plate meets taste, texture, and look standards.< r>
• C ach juniors in plating and garnishing.< r>
• M ntor team on technique, safety, hygiene.< r>
• R n skills sessions to raise section standards.< r>
• D legate tasks for smooth service flow.< r>
• T ack pastry inventory, reorder as needed.< r>
• M nimise waste, maximise yield.< r>
• L g stock rotation and waste data.< r>
• E force HACCP, cleaning, safe handling.< r>
• K ep pastry area spotless and organised.< r>
• C ordinate with Head Chef and FOH for seamless service.< r>
Qualifications & Skills Required

• 2 + years as Pastry CDP in fine dining.< r>
• P oven pastry, confectionery, plating skills.< r>
• M dern techniques, seasonal produce knowledge.< r>
• C rt III/IV Commercial Cookery.< r>
• O ganised leader and calm under pressure< r>
• P ssion for pastry and creativity in dessert presentation.< r>
• A tention to detail and high standards of quality.< r>
• L adership qualities with the ability to inspire and mentor junior team members.< r>
• S rong work ethic, reliability, and professionalism.< r>
• W llingness to learn and adapt to new techniques and trends.< r>
To Apply

• S nd CV with references and cover letter detailing your achievements and passion for fine dining pastry role< r>
• S onsorship available for right candidate

Posted 12 days ago

Job Description

Location: lexandria, NSW, 2015
Full-Time: Immediate startbr>Reports to: Sous Chef/Head Chef
Job Title: Pastry Chef (Chef De Partie)
Salary range: $76,600 - $80,000
Job Closure date: 30 days

About This Role:
Our client is a celebrated artisan bakery known for its dedication to crafting exquisite pastries, desserts, and viennoiserie using time-honoured techniques and premium ingredients. With a focus on innovation while respecting tradition, their pastry department creates visually stunning and delicious treats that delight customers daily.
We are seeking a skilled and creative Pastry Chef (Chef de Partie) to join their talented team. In this role, you will lead a section of pastry production, ensuring precision, consistency, and artistry in every item. The ideal candidate will have a refined palate, strong technical skills, and a passion for elevating classic pastries with a modern touch.

Key Duties & Responsibilities:

Pastry Production & Innovation:

• Prepare, shape, and bake high-quality doughs, tarts, croissants and other viennoiserie with meticulous attention to detail.< r>
• Craft delicate desserts, entremets, and plated pastries, ensuring flawless execution in texture, flavour, and presentation.< r>
• Develop and refine recipes in collaboration with the Head Pastry Chef, incorporating seasonal ingredients and creative techniques.< r>
• Monitor baking processes, adjusting temperatures and timing to achieve perfect colour, structure, and consistency.< r>Decoration & Finishing:

• Apply advanced finishing techniques, including glazing, piping, chocolate work, and sugar decorations, to enhance visual appeal.< r>
• Assemble multi-component desserts with precision, ensuring uniformity and aesthetic excellence.< r>
• Maintain high standards for garnishing and plating, ensuring each pastry meets the bakery's premium quality expectations.

• Oversee a designated pastry section, delegating tasks to commis chefs and ensuring efficient workflow.< r>
• Maintain strict adherence to food safety and hygiene standards, including proper storage, labelling, and workstation cleanliness.< r>
• Manage inventory of pastry ingredients, ensuring proper stock levels and minimizing waste.< r>
• Train and mentor junior pastry team members, fostering skill development and consistency.< r>
Skills & Requirements:

• Proven 1-2 years of Full-time experience as a Pastry Chef (CDP or equivalent) in a bakery, patisserie, or restaurant.< r>
• Qualification Certificate III or above.< r>
• Expertise in doughs, French pastry techniques, and dessert assembly.< r>
• Strong artistic ability with a keen eye for detail in decoration and presentation.< r>
• Ability to work under pressure in a fast-paced environment while maintaining precision.< r>
• Knowledge of food safety standards (HACCP, sanitation) and best practices.< r>
• Flexibility to work early mornings, weekends, and holidays as required.< r>
If you are a passionate pastry professional with a dedication to craftsmanship and creativity, we invite you to apply. Join a team that takes pride in delivering exceptional, handcrafted pastries to an appreciative community.

Please note: We are acting as the recruitment agent on behalf of our client, and the employer's identity will be disclosed upon application.

Cabramatta, New South Wales Mygration Pty Ltd

Posted 2 days ago

Job Description

Location: abramatta, NSW
Full-Time: Immediate startbr>Reports to: Chef De Partie
Salary range: $76,600 - $77,000
Job Closure date: 31/8/2025

Position Overview - Mygration is engaged to source the following position for our client
Our client is seeking a Commis Chef in the Entrée Section. You will play a vital role in supporting the preparation and execution of refined entrée dishes that set the tone for a world-class dining experience. This entry-level chef position is designed for a passionate and driven individual eager to learn foundational culinary techniques, hone their craft, and contribute to a Michelin-standard kitchen environment.< r>
Duties & Responsibilities

• Acc rately peel, chop, portion and marinate vegetables, seafood and proteins; maintain precise stock levels for the section.< r>
• H ndle delicate items—herbs, microgreens, seafood—to safeguard quality and curb waste.

• Blanc vegetables, sear proteins and prepare sauces under senior guidance; follow recipes and plating specs to guarantee flavour, temperature and consistency.

• P ate entrées with clean lines, exact portions and artistic garnish; uphold visual and quality standards before every dish leaves the pass.
• Ad ere to HACCP, sanitise stations, rotate stock and maintain impeccable personal hygiene.< r>
• K ep workspace organised, repurpose trimmings for stocks or garnishes, and coordinate with Chef de Partie and adjacent sections for seamless service.< r>
Qualifications & Skills Required

• C rtificate III in Commercial Cookery (or equivalent).< r>
• M nimum 1 year kitchen experience (internship, apprenticeship or part-time) in fine dining or high-volume.< r>
• S und knife skills, familiarity with blanching, poaching, searing and ability to read recipes/plating diagrams.< r>
• R silient, detail-oriented, inquisitive and a clear communicator who thrives under pressure.< r>
Attributes We Value

• P ecision, stamina, curiosity, punctuality and respect for hierarchy.< r>
• B nefits & Growth< r>
• R ceive hands-on mentorship from award-winning chefs, follow a transparent path to Demi Chef de Partie or specialised roles, and work in a collaborative, creative environment.< r>
Offering
Competitive salary, award-winning venue, ongoing training, career progression, staff discounts and a supportive, dynamic team culture.

To Apply

• S nd CV with references and cover letter detailing premium-protein experience and achievements< r>
• T aineeships available for right candidate with less than 1year experience< r>
• S onsorship available for right candidate

Be The First To Know

About the latest Commis chef chef de partie full time lynwood country club Jobsin Sydney

Set Email Alert:

Job title

Location

Cabramatta, New South Wales Mygration Pty Ltd

Posted 2 days ago

Job Description

Location: abramatta, NSW
Full-Time: Immediate startbr>Reports to: Chef de Partie - Grill, Sous Chef, Head Chef
Salary range: $76,600 - $77,000
Job Closure date: 31/8/2025

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.< r>
Key Duties & Responsibilities

• Und r 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.< r>
• M x and apply marinades, dry rubs, brines and compound butters, prep charred vegetables, skewers, béarnaise, chimichurri, crispy shallots and micro-herb garnishes.
• So rce 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.< r>
• R trieve 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.< r>
• G ill 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.< r>
• Was and store knives, tongs, spatulas, probes; report faults immediately and use interim fixes.< r>
• E aluate marbling, scent, texture and colour of proteins and produce; record grill logs and HACCP temps; adhere strictly to recipes, temps and plating diagrams.< r>
• O serve CDP fire management and seasoning; ask concise questions; study meat science and aging principles in downtime.< r>
• R lay clear calls and anticipate next protein or tool; support peers relentlessly during peak; respect hierarchy and maintain calm focus< r>
Qualifications & Skills Required

• C rtificate III Commercial Cookery or equivalent; proven knife skills and live-fire passion.< r>
• P ysical stamina for long, hot shifts; meticulous portioning, trimming and plating precision.< r>
• F st, calm service pace; impeccable hygiene; punctual, reliable, clear English.< r>
• M nimum 1-year relevant work experience (even short-term/stage) in a high-volume, high-quality grill restaurant (e.g., steakhouse, fine dining grill).< r>
Desirable

• S ecific experience handling dry-aged beef or premium Wagyu.< r>
• I terest in butchery and meat science.< r>
Apply

• P ease submit your detailed CV and a compelling cover letter specifically addressing your passion for grilling and fine dining, mentioning your understanding of the fine dining restaurants and their grill philosophies.< r>
• T aineeships available for right candidate with less than 1year experience< r>
• S onsorship available for right candidate

Cabramatta, New South Wales Mygration Pty Ltd

Posted 2 days ago

Job Description

Location: abramatta, NSW
Full-Time: Immediate startbr>Reports to: Chef de Partie - Mains, Sous Chef
Salary range: $76,600 - $77,000
Job Closure date: 31/8/2025

Position Overview: Mygration is engaged to source the following position for our client
As the Commis Chef in the Mains Section, your role demands mastery of foundational techniques, relentless attention to detail, and the stamina to thrive in a fine dining high-paced environment. You'll train under skilled chefs to execute refined dishes where milliseconds and millimetres matter under the supervision of the CDP guaranteeing every component (protein, sauce, starch, vegetable) is cooked, seasoned, and plated to perfection.< r>
Key Duties & Responsibilities

• Pro ein Prep: Portion, trim, and tie premium meats (venison, duck breast, lamb racks); scale, gut, and pin-bone whole fish; devein crustaceans.< r>
• V getable Precision: Execute classical cuts (julienne, brunoise, tourné) for garnishes. Blanch/shock vegetables to exact textures.
• St rch Mastery: Prepare pommes purée, risottos, farro, and grain pilaffs to precise consistency.
• Sa ce Support: Reduce stocks, strain consommés, mount sauces with butter, and prepare herb oils/gels under supervision.
• Or anization: Label, date, and store all components using FIFO. Ensure stations are fully stocked 30 mins pre-service.< r>
• H t Plate Support: Sear proteins, baste meats, glaze vegetables, and warm plates under CDP direction.< r>
• T mperature Control: Monitor water baths (sous vide), roasting probes, and holding temps. Log HACCP checks.< r>
• P ating: Accurately position components using tweezers; apply sauces/dots with precision; garnish with micro-herbs/crisps.< r>
• C ordinate with Grill, Sauce, and Veg sections to synchronize dish assembly.< r>
• M intain spotless workstation during cover services.< r>
• S rub pans, degrease induction tops, sanitize immersion circulators nightly.< r>
• S arpen knives daily, report faulty equipment immediately.< r>
• T ste components (when authorized); flag seasoning/quality issues.< r>
• A here to allergy protocols (e.g., dedicated pans for gluten-free).< r>
• M nimize waste through accurate portioning and trim utilization.< r>
Qualifications & Skills Required

• A least 1-2+ years in mains/hot sections (fine dining establishments).< r>
• P ysical Resilience to endure long shifts lifting heavy pots, standing on hot passes.< r>
• C rtificate III in Commercial Cookery (or equivalent).< r>
• E cellent Knife skills< r>
• P otein searing/resting principles.< r>
• M ther sauce comprehension< r>
• D tail Orientated to notice smudged rims, uneven herb placement, split sauces.< r>
To Apply

• S bmit your CV and a mains-focused cover letter addressing your experience synchronizing complex dishes in fine dining. We would love to hear more about how aspire to grow to CDP level in protein/sauce precision and why culinary philosophy inspires you.< r>
• S onsorship available for right candidate< r>
• T aineeship available for the right candidate

Cabramatta, New South Wales Mygration Pty Ltd

Posted 4 days ago

Job Description

Location: abramatta, NSW
Full-Time: Immediate startbr>Reports to: Pastry Chef / Chef de Partie – Pastry Section< r>Salary range: $ 6,600 - $77,000
Job Closure date: 31/8/2025

Position Overview: Mygration is engaged to source the following position for our client
As a Commis Chef in the Pastry Section, you will support the pastry team in preparing and assembling desserts that meet the high standards of our fine dining establishment. Under supervision, you will gain hands-on experience in pastry techniques, ingredient handling, and presentation, assisting in the production of pastries, confections, and plated desserts for our seasonal menu. Your role is fundamental in ensuring smooth kitchen operations and learning the foundational skills required for a career in pastry.

Key Duties & Responsibilities

• A sist in preparing ingredients for desserts, including baking pastry bases, preparing pastry cream, and portioning ingredients for various desserts.< r>
• S pport in organizing and maintaining the pastry station to ensure all components are ready for service.< r>
• S pport the pastry team in baking and assembling components such as puff pastry, tart shells, and sugar decorations.< r>
• H lp prepare simple desserts like crème brûlée, fruit tarts, and garnishes under supervision.
Assi t in preparing basic confectionery items such as spun sugar, caramel shards, or chocolate decorations.

• S pport in final assembly and garnishing of desserts, such as adding micro herbs, dusting with cocoa or icing sugar, and arranging fruits.< r>
• F llow plating guides to ensure consistency and presentation quality.< r>
• M intain cleanliness and organization of the pastry station, ensuring all tools and surfaces are sanitized.< r>
• F llow HACCP and food safety procedures for storage and handling of ingredients.< r>
• O serve and learn pastry techniques from senior chefs, gradually developing skills in baking, pastry assembly, and presentation.< r>
• T ke initiative to improve knowledge of ingredients, techniques, and dessert trends.< r>
• A sist in timely preparation and finishing of desserts during service, ensuring dishes are delivered promptly and meet quality standards.< r>
Qualifications & Skills Required

• A least 1-2 years full time relevant experience of culinary principles and techniques, preferably in pastry or baking.< r>
• W llingness to learn new skills and techniques in pastry arts.< r>
• A tention to detail, cleanliness, and organization.< r>
• A ility to work efficiently in a high-pressure environment.< r>
• G od communication skills and team spirit.< r>
• F rmal culinary qualification (Certificate III or equivalent) is required< r>
To Apply

• S nd CV with references and cover letter detailing your achievements and passion for fine dining pastry role< r>
• T aineeships available for right candidate with less than 1year experience< r>
• S onsorship available for right candidate

What Locations Can I Find These Jobs In?
#J-18808-Ljbffr

---