Breakfast Commis Chef - Hotel Kitchen, Growth & Perks

Avani; Singleton Council; On-site; AUD 45,000 - 60,000; Full time

Benefits offered by this job

Career growth

Hotel deals

Global perks

Retail discounts

Experiences

Health insurance

Parental leave

Wellness program

Job summary

AVANI Cypress Lakes Resort is seeking a passionate Commis Chef - Breakfast to join our kitchen team on a full-time basis. You will support breakfast service, ensure high-quality dishes, and contribute to an exceptional dining experience for guests.

Ideal candidates have hotel/high-volume kitchen experience, a Certificate III in Commercial Cookery, and a strong focus on HACCP and OH&S guidelines. Weekend availability and reliable transport are required.

Qualifications

• 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.
• Prior experience in a similar role, ideally within hotels or high-volume settings.

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

Breakfast cooking

Food safety

Teamwork

Communication

Independence

Weekend availability

Transport

Education

Certificate III in Commercial Cookery

Job description

AVANI Cypress Lakes Resort is seeking a passionate Commis Chef - Breakfast to join our kitchen team on a full-time basis. You will support breakfast service, ensure high-quality dishes, and contribute to an exceptional dining experience for guests.

Ideal candidates have hotel/high-volume kitchen experience, a Certificate III in Commercial Cookery, and a strong focus on HACCP and OH&S guidelines. Weekend availability and reliable transport are required.