Junior Commis Chef – Local Flavors in 5-Star Kitchen (PT)

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 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.