- Prepare and present timely meals of a high quality and standard portion size
- Supervise and delegate roles among kitchen team members
- Write back of house rosters and plan shifts around labour costs
- Maintain stock control through recording and monitoring wastage
- Order food, kitchen supplies and equipment
- Devise new menus and recipes
- Consult with the Food & Beverage Manager
- Enforce strict hygiene regulations
- Recruit and train staff
- Monitor quality of dishes at all stages of preparation and presentation
- Discuss food preparation issues with Managers, Dietitians and kitchen and waiting staff
Commis chef in pastry at Sokyo
I started my apprenticeship after leaving my university degree (Major in psychology and chemistry) and questioning my chosen career. A friend suggested that I applied for a chef apprenticeship since cooking had always been an emotional and creative outlet for me. I decided to apply for just one position at The Star and let fate do the rest.
Once I got the apprenticeship I didn’t look back; I had different placements around The Star and was given the opportunity to work with all the outlets like Sokyo, Momofuku Seibo, as well as getting the chance to work with the Noma team when they did the Noma Australia popup for three months.
I was also given the chance to work at Sepia as part of the Tasting Success program through TAFE NSW in 2017. Throughout my apprenticeship I have received awards in competitions like Les Toques Blanches, internal The Star Entertainment Group Competitions and World Skills, and was given the amazing opportunity to be part of Proud to Be a Chef development program in 2016 and 2017.
Being a chef has pushed me beyond my limits, but it has also brought great achievements, like working with Rene Redzepi at Noma Australia and Paul Carmichael at Momofuku Seibo. It was amazing to work at these restaurants with people I admire both, professionally and personally. Another great achievement was getting a job at Sokyo, an award winning restaurant, right at the end of my apprenticeship.
Another great achievement was getting a job at Sokyo, an award winning restaurant, right at the end of my apprenticeship.
In addition to the achievements, I love working as a chef because it gives me the chance to do what I love every day, bring joy to strangers and work with amazing people. The chefs and program manager, Berenice, at The Star Entertainment Group give me the freedom, support and guidance to always succeed in my career.
If you’re after a rewarding, hands-on career with the chance to work in so many diverse and exciting roles anywhere in the world, why wouldn’t you choose hospitality? Yeah, it is going to be hard work – but do you want it to be easy or do you want it to be worth it?