Breakfast Commis Chef - Part-Time, Creative Kitchen Impact

Ovolo Group; Sydney; Presencial; AUD 30.000 - 39.000; A tiempo parcial

Ventajas ofrecidas por este puesto de trabajo

Hotel benefits

Wellbeing Programmes

Community Programme

Autonomous role with creative license

Descripción de la vacante

Ovolo Group in Australia is seeking a Commis Chef for a part-time role. You’ll be preparing dishes using local, seasonal produce and supporting breakfast, lunch, and service needs across our kitchens. The position requires flexibility and a passion for quality, teamwork, and guest satisfaction.

You’ll work in a vibrant, creativity-driven environment with opportunities to contribute to menu ideas, uphold standards of mise en place, and collaborate closely with the Head Chef and kitchen team.

Formación

• 1–2 years of work experience at Commis Chef level.

Responsabilidades

• Take ownership of breakfast service and ensure guests have a delicious, memorable dining experience.
• Cook and manage breakfast/lunch service and assist with lunch service.
• Set up and clean kitchen after service.
• Maintain stock levels and ensure mise-en-place is fresh and timely.
• Ensure dishes are prepared to correct recipes and quantities.
• Communicate anticipated issues to Head Chef promptly.
• Treat all staff with fairness and courtesy.
• Monitor guest satisfaction, quality, and cost.
• Collect guest feedback during service and report issues.
• Ensure high-quality production, presentation, and hygiene.
• Assist with menu development and new dishes.
• Share ideas and suggestions during daily shift briefings.

Descripción del empleo

Ovolo Group in Australia is seeking a Commis Chef for a part-time role. You’ll be preparing dishes using local, seasonal produce and supporting breakfast, lunch, and service needs across our kitchens. The position requires flexibility and a passion for quality, teamwork, and guest satisfaction.

You’ll work in a vibrant, creativity-driven environment with opportunities to contribute to menu ideas, uphold standards of mise en place, and collaborate closely with the Head Chef and kitchen team.