Located in the heart of North Canterbury’s wine region, our busy winery, restaurant and cellar door offer a relaxed yet elevated hospitality experience. We are seeking a Commis Chef to join our team on a full-time and permanent basis, with a minimum of 35 guaranteed hours per week rostered over 5 days (Monday to Sunday). The pay rate is $29.00 to $33.00 per hour, depending on experience.

This role is suited to someone with previous commercial kitchen experience who is looking to continue developing their culinary skills in a professional restaurant and winery environment. The successful applicant will work under the direction of the Head Chef and assist with daily preparation, cooking, plating, lunch service, platters, private functions, events and busy seasonal service periods.

This is an onsite role and would suit someone who is comfortable living on the property as part of the position. As the restaurant operates during busy seasonal and holiday periods, applicants must be available to work rostered shifts across weekdays, weekends and public holidays as reasonably required.

Key Duties and Responsibilities

The Commis Chef will be responsible for:

  • Following the instructions of the Head Chef in relation to daily preparation, cooking requirements and lunch service.
  • Assisting with preparing, cooking and presenting menu items in accordance with restaurant standards.
  • Carrying out daily mise en place, including preparing ingredients, portioning food items and organising service requirements.
  • Assisting with plating dishes and preparing platters in accordance with presentation standards and customer requirements.
  • Supporting food preparation for special events, private functions, festivals and seasonal restaurant service.
  • Assisting with adapting food preparation and presentation for customer preferences and dietary requirements where directed.
  • Operating kitchen equipment safely and in accordance with workplace procedures.
  • Checking ingredients and prepared food items for freshness, quality and presentation before service.
  • Maintaining clean, tidy and organised work areas during preparation, service and close-down.
  • Following food hygiene, health and safety, temperature control and food storage requirements.
  • Assisting with stock rotation, portion control and reducing wastage within the kitchen.
  • Reporting wastage, food quality issues, hazards or equipment concerns to the Head Chef or senior kitchen staff.
  • Assisting with additional kitchen preparation and general kitchen duties as reasonably required.
  • Assisting with reasonable onsite duties during the owners’ absence, where required.

Skills and Experience Required

Applicants should have:

  • At least two years of relevant experience.
  • Practical experience with food preparation, basic cooking, plating and kitchen service.
  • Ability to follow recipes, kitchen standards and instructions from senior chefs.
  • Good understanding of food hygiene, cleanliness and safe food handling requirements.
  • Ability to work efficiently during busy service periods.
  • Good attention to detail, presentation and portion control.
  • Reliability, punctuality and the ability to work as part of a kitchen team.
  • Willingness to continue developing culinary skills under the supervision of senior chefs.
  • Basic wine and food pairing experience is preferred.
  • Must be comfortable with animals and living onsite as part of the role.

 

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