Commis Chefs

1 week ago

Southbank, Victoria, Australia Hunter St. Hospitality Full time $60,000 - $80,000 per year
  • Access to Courses & Upskilling Programs via a Learning Management System
  • Paid Community Service Leave l Employee Assistance Programme
  • 25% Food & Beverage Discount l Weekly Payroll l Formal Qualifications

About the Brand

Saké Restaurant & Bar delivers a modern, non-traditional take on Japanese dining, where open kitchens, sushi counters and robata grills put chefs centre stage. Saké Hamer Hall, located beneath Melbourne's Arts Centre with sweeping Yarra River views, is a flagship venue offering a dynamic environment to create bold, contemporary Japanese dishes in a vibrant, theatre-like setting.

Hunter St. Hospitality is a leading Australian hospitality group, operating a diverse portfolio of over 40 venues across Sydney, Melbourne, Perth and other key markets. Its brands include internationally recognised Rockpool Bar & Grill and The Cut Bar & Grill, critically acclaimed Spice Temple and Saké Restaurant & Bar, as well as Bar Patrón, The Collective, Fratelli Fresh, El Camino Cantina, The Bavarian, Munich Brauhaus, Winghaus and SLICE.

What We Offer

  • Career Development: Receive mentorship and training from some of the best in the industry to elevate your career.
  • Career Progression: We offer ample opportunities for advancement within a high-profile hospitality group.
  • Employee Perks: Enjoy discounts of food and beverage as well as private health insurance.
  • Supportive Environment: We prioritize your well-being with an Employee Assistance Program and ongoing professional development.

Avaiable Roles

  • Casual Commis Chef
  • Full-time Chef De Partie

Qualifications & Experience

  • Previous Experience: Demonstrated success as a Chef in a premium or fine dining establishment, ideally with expertise in Japanese cuisine and hands-on sushi preparation.
  • Relevant Qualifications: A formal qualification in Commercial Cookery is essential, with a strong foundation in kitchen fundamentals.
  • Safety & Hygiene Mastery: A solid understanding and strict adherence to WH&S regulations, with the ability to maintain and enforce the highest standards of kitchen safety and cleanliness.
  • Leadership & Mentorship: A strong ability to mentor and guide junior chefs, promoting skill development and ensuring that team members uphold hygiene and safety standards at all times.
  • Passion for Excellence: A dedication to producing exceptional dishes, a creative mindset, and a desire to continually improve both individual and team performance.

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