Cook at one of Melbourne's most unique restaurants - hatted from day one, consistently awarded and loved by the industry and wider public.
About us:
Come work at our small but mighty restaurant, Manzé! We serve food inspired by Mauritius - not traditional recipes, but a reflection of flavours, techniques and dishes from the island. We do a lot of fermenting, fish & animal butchery and working with very fresh vegetables from small farms. We make almost everything in house and don’t take shortcuts.
We're looking for someone who shows initiative, takes pride in their work, can take criticism and has a growth mindset. Someone who's eager to contribute to a positive and collaborative environment alongside our team of 4-5 chefs with various skill levels and experience.
You will be supported daily by one of the best front of house teams in town, who will make your hard work shine with guests.
In the kitchen, we work with some of the best produce that is available in Victoria, including working with one farm for most of the vegetables on the menu, and know the provenance of almost all our meat and seafood.
We season with chilli, acid (eg tamarind, ferments, fresh lemon, vinegar) and spice - not just salt and pepper. We're keen for someone who enjoys eating in this way, and who has worked with and understand big flavours.
We work hard and take a lot of pride in what we do. We work a 4 day roster, encompassing 2 doubles and one half day a week, with a 45 minute staff meal everyday.
You should have:
- full working rights in Australia. We currently don't have capacity for sponsorship.
- at least 3 years demonstrated experience in a professional kitchen, especially in a hatted (or equivalent) venue like ours.
- demonstrated experience cooking over fire and charcoal.
- demonstrated skills in animal and fish butchery.
- some basic knowledge of fermenting practices.
- experience working with spice, chilli and tropical ingredients.
Most of these qualities and skills are non negotiables for this role.
Most importantly:
- we are a team of dedicated professionals. We take a lot of pride in what we do, and you too, must be committed to a professional career in kitchens and restaurants.
- this role can expand and grow with you to encompass new skills or interests within the kitchen. Whether you’re passionate about particular ingredients, farming, eager to learn more about menu development, or interested in taking on more responsibility, we want to support your growth.
- you need to be a positive influence on the safe, professional, and very special culture of Manzé. We have a zero tolerance policy for misogyny, racism, sexism or bigotry in general in our venues.
- We offer, amongst many other things - a competitive salary, 4 day working week (only 3 nights) and 45 minute breaks.
And finally - as a reflection of our current team and values, we always strongly encourage women, non-binary folk, and people of colour to apply for roles with us. We also tend to favour applicants from these backgrounds.
We will only be reviewing applications from applicants who fit the criteria and requirements outlined above.
