Commis chef

Demi/Commis/Chef De Partie CIRCL - MELBOURNE CBD About CIRCL Located in Melbourne CBD's iconic Punch Lane, CIRCL is a premium wine-led restaurant redefining the traditional dining experience. Designed as a modern "wine house", CIRCL places wine at the center of every guest journey, complemented by a refined, produce-driven menu with a contemporary European influence. Home to Australia's Wine List of the Year 2025, our award-winning wine program features more than 1,500 carefully curated wines and one of the country's most extensive by-the-glass selections. Every bottle has been chosen with purpose, creating a wine experience that is both world-class and welcoming. We're now looking for Chef's to join the back-of-house team. You'll work alongside a passionate team creating memorable food and wine experiences, while making every guest feel welcome. Responsibilities (Demi Chef) Assist in the preparation and cooking of menu items according to established recipes and standards. Work collaboratively with the culinary team to ensure smooth and efficient kitchen operations during service periods. Take ownership of designated kitchen stations, including mise en place, cooking, plating, and presentation of dishes. Monitor food quality and consistency, making adjustments as needed to meet guest expectations and uphold culinary standards. Participate in menu planning and development, contributing ideas for new dishes, seasonal specials, and menu enhancements. Adhere to strict food safety and sanitation guidelines, maintaining a clean and organized kitchen environment at all times. Assist in inventory management, including stock rotation, ordering supplies, and minimizing food wastage. Train and mentor junior kitchen staff, providing guidance on cooking techniques, food presentation, and kitchen procedures. Collaborate with other departments, such as front-of-house staff, to ensure seamless communication and coordination during service. Stay updated on industry trends, culinary innovations, and new cooking techniques to continuously improve skills and knowledge. Responsibilities (Commis Chef) Assist senior chefs in preparing and cooking high-quality dishes according to established recipes and standards. Execute basic food preparation tasks such as chopping vegetables, portioning ingredients, and marinating meats. Follow proper food handling and sanitation procedures to maintain a clean and safe kitchen environment. Monitor food supplies and replenish ingredients as needed to support efficient workflow during service. Collaborate with kitchen team members to coordinate cooking times and ensure timely delivery of orders. Adhere to food safety regulations and guidelines to maintain compliance with health and safety standards. Assist in the setup and breakdown of kitchen stations before and after service periods. Participate in ongoing training and development opportunities to enhance culinary skills and knowledge. Perform other duties as assigned by senior chefs or kitchen management. Responsibilities (Chef de Partie) Assist in the preparation and cooking of menu items according to established recipes and standards. Work collaboratively with the culinary team to ensure smooth and efficient kitchen operations during service periods. Take ownership of designated kitchen stations, including mise en place, cooking, plating, and presentation of dishes. Monitor food quality and consistency, making adjustments as needed to meet guest expectations and uphold culinary standards. Participate in menu planning and development, contributing ideas for new dishes, seasonal specials, and menu enhancements. Adhere to strict food safety and sanitation guidelines, maintaining a clean and organized kitchen environment at all times. Assist in inventory management, including stock rotation, ordering supplies, and minimizing food wastage. Train and mentor junior kitchen staff, providing guidance on cooking techniques, food presentation, and kitchen procedures. Collaborate with other departments, such as front-of-house staff, to ensure seamless communication and coordination during service. Stay updated on industry trends, culinary innovations, and new cooking techniques to Continuously improve skills and knowledge. Your Experience Previous experience in a similar culinary role, preferably in a high-volume restaurant or hotel environment. Formal culinary training or apprenticeship certification is desirable. Strong understanding of culinary techniques, food safety principles, and kitchen equipment operation. Creative flair and passion for food, with a focus on delivering memorable dining experiences to guests. Excellent communication and teamwork skills, with the ability to thrive in a fast-paced, collaborative environment.