Your Responsibilities Will Include: Managing your designated section (grill, larder, garnish, etc.) during prep and service Cooking and plating dishes to the restaurant's high standards Ensuring mise en place is complete and well-organised Monitoring food quality, freshness, and consistency across all dishes Maintaining strict hygiene, cleanliness, and food safety standards (HACCP) Assisting with stock rotation, ordering, and inventory control Collaborating with the Sous and Head Chef on menu development and specials Training and mentoring junior staff or apprentices in your section Contributing to a positive and efficient kitchen culture About You: 2 years experience in a commercial kitchen, ideally as CDP or strong Commis Chef Sound knowledge of steak and meat cookery (sous vide, dry-ageing, grill techniques, etc.) Excellent time management and ability to perform under pressure A strong communicator with a collaborative, can-do attitude Food Safety Certificate and relevant trade qualifications Offer: $71,308 super Full time contract To apply online, please click on the apply button. Alternatively for a confidential discussion please contact Elouise Lane on 0423 918 744 or elane@frontlinehospitality.com.au quoting the reference number above. Note: Not all our current vacancies are listed on job boards, but you can check out our website for a complete listing. www.frontlinehospitality.com.au You can also connect with us via our social accounts for industry news, job seeking tips, and to be the first to know about new job openings! www.facebook.com/FrontlineHospitalityNorthernNSW www.instagram.com/frontlinehospitalitynorthnsw