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.