Breakfast Chef (Part-Time) – Hotel Kitchen & Buffet

Mercure; Sydney; On-site; AUD 30,000 - 39,000; Part time

Job summary

Mercure Sydney Blacktown is seeking a Part Time Commis Chef to join our kitchen team. You will primarily work breakfast shifts, preparing and serving the hotel buffet and supporting all-day dining at Distrikt Cafe.

Responsibilities include maintaining quality, managing stock orders, and assisting with group dinners as needed. The role requires trade qualifications, good communication, and a proactive, guest-focused approach.

Qualifications

• Trade qualifications required for the role.
• Experience in buffet breakfast and lunch service preferred.
• Ability to deliver high quality food while controlling costs.
• Collaborate with service teams to ensure guest satisfaction.
• Strong communication and a positive attitude are essential.
• Excellent planning and organisational skills are expected.
• Willingness to learn and go above and beyond for guests.

Responsibilities

• Own and operate the kitchen during breakfast service on shift.
• Maintain highest standards of food prep, presentation and quality.
• Prepare and serve breakfast for the hotel buffet.
• Prepare food for Distrikt Cafe and all-day dining menu.
• Assist with group dinners as required.
• Develop and maintain supplier relationships for ingredients.
• Keep the kitchen clean and ensure dishes are washed after shifts.
• Assist the GM with food orders and stock management.
• Oversee kitchen attendants when needed.

Skills

Trade qualifications

Buffet breakfast service

High quality food preparation

Communication skills

Planning and organisational skills

Positive attitude

Willingness to learn

Job description

Mercure Sydney Blacktown is seeking a Part Time Commis Chef to join our kitchen team. You will primarily work breakfast shifts, preparing and serving the hotel buffet and supporting all-day dining at Distrikt Cafe.

Responsibilities include maintaining quality, managing stock orders, and assisting with group dinners as needed. The role requires trade qualifications, good communication, and a proactive, guest-focused approach.