We are Veriu Group (pronounced 'Very You')!
Our brands come from humble beginnings and a passion for connecting travellers to the local authenticity of a location. We aim to bring people together in new ways, to create lifelong travel memories that can’t be found in a guidebook, and to help people discover the true experience of a place.
Through our brands Punthill Apartment Hotels and Veriu Hotels & Suites, we operate 25 hotels across Australia and have over 35 years of brand history. Our ambitious plan to operate 80 hotels becomes closer this year with numerous new hotel openings across the country, and this means we’re well on our way to achieving our mission of becoming the largest Australian-owned apartment hotel operator.
Our people are incredible because they're empowered to be themselves. We're not about hierarchy or rigid structure. Instead, we create an environment where people can make decisions, feel supported and access unlimited opportunities for growth. Our values of Relationship-Focused, Integrity, Personal Growth & Ownership Mindset guide our actions and decisions, and are what our diverse culture is all about.
Now is the perfect time for like-minded people to join our expansion journey. If you’re looking for a meaningful role that can make a serious impact, within a culture that allows you to be truly you – you’ve found us and we can’t wait to hear from you!
The Level 3 Commis Chef is responsible for supporting the kitchen team in the preparation and service of high-quality breakfast and lunch meals in a fast-paced café operating seven days a week. Working under the direction of the Head Chef or Sous Chef, the role requires a strong commitment to food quality, customer service, and maintaining a clean, safe, and efficient kitchen.
Key Responsibilities:
- Prepare and cook menu items to established recipes and quality standards.
- Assist with food preparation, portioning, and plating during busy service periods.
- Maintain high standards of food hygiene and comply with all food safety and workplace health and safety requirements.
- Receive, rotate, and store stock correctly, ensuring minimal waste.
- Keep workstations, kitchen equipment, and food preparation areas clean and organised.
- Support stock control and notify senior chefs of ordering requirements.
- Work collaboratively with the kitchen and front-of-house teams to ensure efficient service.
- Follow instructions from senior chefs and contribute to continuous improvement of kitchen operations.
- Assist with opening and closing kitchen procedures as required.
- Be available to work a flexible roster, including weekends and public holidays.
