Breakfast Commis Chef - Hotel Kitchen, Casual Shift

Oaks Hotels, Resorts & Suites; Pokolbin; On-site; AUD 50,000 - 72,000; Part time

Benefits offered by this job

Career growth

Exclusive hotel deals

Global perks

Retail rewards

Experiences

Healthcare & banking benefits

Generous leave

Wellness program

Job summary

Minor Hotels is seeking a passionate Commis Chef – Breakfast on a casual basis for Oaks Cypress Lakes Resort and Elysia Wellness Retreat. You will support breakfast service, prepare dishes, and help deliver an exceptional dining experience for guests.

The role focuses on opening prep, station setup, food safety, and collaboration with Front and Back of House teams. Relevant HACCP and kitchen hygiene knowledge is required; weekend availability is essential.

Qualifications

• Prior experience in a similar role, ideally within hotels or high-volume settings.
• Certificate III in Commercial Cookery (or equivalent).
• Understanding of HACCP, OH&S, and kitchen hygiene standards.
• Strong communication and teamwork skills.
• Self-motivated and able to work independently and efficiently, even under pressure.
• Flexible availability to work weekends.
• Own reliable transport.

Responsibilities

• Prepare and deliver a high-quality breakfast service.
• Handle opening preparation and station setup.
• Maintain food safety, hygiene, and cleanliness standards.
• Assist in developing menu items and recipes.
• Maintain strong communication between Front and Back of House.
• Support training and supervision of junior kitchen staff.
• Keep the kitchen clean, organised, and compliant with WHS requirements.

Skills

Communication

Teamwork

Self-motivation

Weekend availability

Own transport

Education

Certificate III in Commercial Cookery

Job description

Minor Hotels is seeking a passionate Commis Chef – Breakfast on a casual basis for Oaks Cypress Lakes Resort and Elysia Wellness Retreat. You will support breakfast service, prepare dishes, and help deliver an exceptional dining experience for guests.

The role focuses on opening prep, station setup, food safety, and collaboration with Front and Back of House teams. Relevant HACCP and kitchen hygiene knowledge is required; weekend availability is essential.