Commis Chef (Mains)

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.

• Protein Prep: Portion, trim, and tie premium meats (venison, duck breast, lamb racks); scale, gut, and pin-bone whole fish; devein crustaceans.
• Vegetable Precision: Execute classical cuts (julienne, brunoise, tourné) for garnishes. Blanch/shock vegetables to exact textures.
• Starch Mastery: Prepare pommes purée, risottos, farro, and grain pilaffs to precise consistency.
• Sauce Support: Reduce stocks, strain consommés, mount sauces with butter, and prepare herb oils/gels under supervision.
• Organization: Label, date, and store all components using FIFO. Ensure stations are fully stocked 30 mins pre-service.
• Hot Plate Support: Sear proteins, baste meats, glaze vegetables, and warm plates under CDP direction.
• Temperature Control: Monitor water baths (sous vide), roasting probes, and holding temps. Log HACCP checks.
• Plating: Accurately position components using tweezers; apply sauces/dots with precision; garnish with micro-herbs/crisps.
• Coordinate with Grill, Sauce, and Veg sections to synchronize dish assembly.
• Maintain spotless workstation during cover services.
• Scrub pans, degrease induction tops, sanitize immersion circulators nightly.
• Sharpen knives daily, report faulty equipment immediately.
• Taste components (when authorized); flag seasoning/quality issues.
• Adhere to allergy protocols (e.g., dedicated pans for gluten-free).
• Minimize waste through accurate portioning and trim utilization.

• At least 1-2+ years in mains/hot sections (fine dining establishments).
• Physical Resilience to endure long shifts lifting heavy pots, standing on hot passes.
• Certificate III in Commercial Cookery (or equivalent).
• Excellent Knife skills
• Protein searing/resting principles.
• Mother sauce comprehension
• Detail Orientated to notice smudged rims, uneven herb placement, split sauces.

• Submit your CV and a mains-focused cover letter to australiajobs@mygration.com.au ,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.
• Sponsorship available for right candidate
• Traineeship available for the right candidate