Commis Chef

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: 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.

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.

Apply
• Please 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.
• Traineeships available for right candidate with less than 1year experience
• Sponsorship available for right candidate