Junior Commis Chef — Fast-Paced Hotel Kitchen Team

Hilton; Gold Coast City; Hybrid; AUD 29,000 - 36,000; Part time

Benefits offered by this job

50% F&B discount across Crystalbrooks

Room rates and staff discounts

Parental leave enhancements

Sustainable luxury practices

Internal mobility and career pathways

Online learning and training

Job summary

Crystalbrook Riley in Cairns is seeking a Commis Chef to join the Calypso Club. This part-time role (24–38 hours weekly, 8:00am–6:00pm) offers the chance to craft plates using fresh local ingredients and contribute to high standards of quality, hygiene and presentation in a fast-paced, sustainable hospitality environment.

You will bring a Certificate III in Commercial Cookery or equivalent, experience in hotels or restaurants, and a collaborative approach.

Qualifications

• Certificate III in Commercial Cookery or equivalent trade qualification.
• Previous experience as Commis Chef or similar in a hotel or restaurant.
• Strong understanding of WHS, food safety and hygiene standards.
• Excellent communication and teamwork skills.
• High attention to detail and presentation; calm under pressure.
• Flexibility to work across a 7-day roster, including weekends and public holidays.

Responsibilities

• Prepare and cook food according to recipes, quality standards and checklists.
• Maintain cleanliness and hygiene across kitchen areas and equipment.
• Monitor food safety documentation and inventory; assist with staff as needed.
• Communicate shortages or issues to the Chef de Cuisine promptly.
• Collaborate with kitchen and hotel teams to deliver high-quality meals.

Skills

Excellent communication

Teamwork

Attention to detail

Calm under pressure

Flexible roster

Education

Certificate III in Commercial Cookery

Job description

Crystalbrook Riley is a five‑star luxury hotel in Cairns, where contemporary elegance meets a relaxed, tropical spirit.

The Opportunity:

Do you want to be part of something fantastic in the Cairns Dining Scene? Join the Culinary team at Crystalbrook Riley and bring your creativity, care and skill to every plate.

As a Commis Chef in Calypso Club, you will cook and present dishes that showcase fresh local ingredients and bold, modern flavours. You’ll play an integral part in maintaining high standards of quality, hygiene and consistency, contributing to a dining experience that reflects Crystalbrook Collection's commitment to innovative and sustainable hospitality.

This is a part‑time role offering 24‑38 hours per week between 8:00am – 6:00pm.

The Talent:

You are motivated, reliable and take pride in your craft. With a passion for food and an eagerness to learn, you thrive in a fast‑paced kitchen and bring both skill and teamwork to every service.

• A Certificate III in Commercial Cookery or equivalent trade qualification
• Previous experience in a Commis Chef or similar role within a hotel or restaurant environment
• Strong understanding of WHS practices, food safety and hygiene standards
• Excellent communication skills and a collaborative, respectful approach to teamwork
• High attention to detail and consistency in preparation and presentation
• Calm, organised and professional under pressure
• Flexibility to work across a 7‑day roster, including weekends and public holidays

Why Us:

You will work alongside exceptional people in a supportive, collaborative and agile environment. We are proud to offer a range of industry‑leading benefits that support your lifestyle, career and wellbeing including:

• 50% F&B discount across all Crystalbrook restaurants and bars
• $99 room rates and a generous friends and family discount
• Enhanced parental leave and lifestyle benefits
• A commitment to a green future through sustainable luxury practices
• Access to our internal mobility program and team reward schemes
• Online learning and training platforms and tailored career development pathways
• A culture of collaboration, diversity and elevated experiences
• Limitless career opportunities in a fast‑growing, dynamic environment
• Regular service recognition and team engagement events

Company Overview

Crystalbrook Collection is an award‑winning hotel development and management company, home to one of Australia’s newest portfolios of distinctive upscale hotels, restaurants and bars.

In just eight years, we have grown to own and manage more than AU$1 billion in luxury hotel assets across New South Wales and Queensland, with exciting new hotels planned for Adelaide and Canberra in 2026 and 2027. With continued ambition for growth across Australia and internationally, Crystalbrook Collection is proudly shaping a bold and distinctive future in hospitality.

We’re proud to foster a workplace that supports equality, inclusion and accessibility. We welcome applications from all genders, ages, backgrounds, cultures and religions.

If you have a health condition or disability, please let us know early in the recruitment process so we can provide the appropriate support to ensure you can perform at your best.

As part of our recruitment and compliance process, we may request eligibility documents, police checks and employment references.

Employment Details

Job Number: **Job Number**

Job Category: Food and Beverage & Culinary

Location: 71 Sea World Drive, Main Beach, Gold Coast, Queensland 4217, Australia

Position Type: Non‑Management

Position Summary: Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Preferred Qualification: Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None.

Careers & Inclusion Statement: We are an equal opportunity employer and recognize that true diversity includes gender, age, race, disability status, sexual orientation, religion, neurodiversity, education levels, and many more aspects of your identity. Marriott is committed to providing a recruitment process that is fair, equitable and accessible for all. If you have disability, illness or injury, we know that it may be helpful for us to adjust our process to make it equitable for your individual situation. If you would like to reach out to someone to discuss adjustments and our recruitment process, please email us at.

Job Responsibilities

• Prepare for service and ensure all items are ready prior to service commencement
• Communicate any shortages or issues to the Chef de Cuisine promptly
• Minimise waste by following standard recipes, stock rotation procedures, and proper storage practices
• Maintain cleanliness and hygiene standards across all kitchen areas and equipment
• Ensure all food safety documentation is completed accurately and on time
• Uphold high standards of personal hygiene, cleanliness, and workplace safety
• Deliver consistent quality and presentation for all food items, including buffet service
• Assist with buffet preparation and service as required
• Collaborate effectively with all kitchen and hotel team members
• Support the Chef de Cuisine in running the section and take responsibility in their absence
• Stay informed of any special dietary or service requirements
• Safely operate kitchen equipment and continually build knowledge of kitchen operations
• Remain on duty until shift handover is complete
• Attend required training sessions and participate in development opportunities
• Assist with additional duties and special projects as required
• Engage with internal departments, suppliers, and guests as needed
• Basic knowledge of food preparation and kitchen operations
• Understanding of food safety, hygiene, and workplace health & safety practices
• Ability to work effectively in a fast‑paced, team‑oriented environment
• Strong attention to detail and commitment to quality
• Good communication and interpersonal skills
• Willingness to learn, develop skills, and take direction from senior chefs
• Flexibility to work varied shifts, including weekends and public holidays

Qualifications

• Commercial Cookery Qualification (Certificate III or IV)
• Previous experience working in a professional kitchen environment
• Experience working on pans and grill sections
• Strong understanding of food safety and workplace health and safety legislation
• A genuine passion for hospitality and creating exceptional food experiences
• A creative flair with strong attention to detail and food presentation
• Knowledge of current culinary trends and industry best practices
• A passion for locally sourced and seasonal produce
• The ability to perform under pressure in a fast‑paced environment
• Excellent communication and teamwork skills
• A willingness to learn, develop, and grow within a professional kitchen brigade
• The ability to work independently on a section or as part of a larger team
• Flexibility to work a rotating roster including evenings, weekends, and public holidays

Salary / Hours

Complete details of salary, hours and benefits are attached above in the benefits and compensation sections. The role offers a 24‑38 hour week on a part‑time basis.

Apply

For those who meet the above qualifications and meet our equality and inclusion commitments, please apply directly through the employer’s application portal.