Commis Chef

What are the perks...

We are currently seeking a Commis Chef to join our kitchen team on a Full Time basis including:

• Salary - $76,801 + superannuation p.a.
• Meal/Coffee Card Allowance
• Free Gym Membership
• Free Parking
• Food & Beverage Discounts

About us...

Southport Sharks boasts a diverse range of food and beverage outlets, ranging from a 7-day Buffet which offers a wide assortment of international cuisines that spoils the taste buds with mouth-watering delights whilst also offering an indulging A La Carte menu. A venue that invites you to bring your culinary spin of passion to the team!

To be successful in this role you would need to possess the following: 

• Qualified with a minimum Cert IV in Commercial Cookery
• Food Safety Hygiene qualification
  

Key Responsibilities Include:

• Prepare and present a variety of authentic international and regional dishes, with a focus on Nepalese cuisine, using traditional ingredients, techniques, and presentation styles.
• Deliver high standards across buffet, à la carte, and event service, ensuring consistency, quality, and visual appeal – upholding excellence in menu execution.
• Maintain a high-performance standard during peak service in a fast-paced kitchen.
• Follow all safe food handling procedures in accordance with the Food Safety Act 2006 (QLD) and internal kitchen protocols.
• Ability to work efficiently in a fast-paced venue with a highly skilled team, demonstrating sharp attention to detail.
• Communicate effectively with senior kitchen team members to manage service and prep coordination, and to manage workflow and kitchen operations.
• Assist with training and mentoring junior staff and sharing cultural cooking knowledge.
• Uphold WHS and kitchen safety standards at all times.

Skills and Experience Required:

• Experience in a multi-faceted kitchen
• Minimum 2 years’ experience as a chef in a commercial kitchen.
• Expertise in Nepalese and South Asian regional cuisine essential.
• Proven ability to deliver quality food across multiple service formats (buffet, à la carte, and events).
• Sound understanding of food safety, kitchen compliance, and HACCP principles.
• Strong time management skills and ability to work under pressure.
• Communication and teamwork skills – ability to work under pressure and take direction

APPLY NOW!!

No recruitment agencies, please.