Part-Time Commis Chef - Hotel Kitchen, Flexible Shifts

Accor; Melbourne; On-site; AUD 30,000 - 39,000; Part time

Benefits offered by this job

Dining discounts

Accommodation discounts

Job summary

Accor’s Batman’s Hill on Collins in Melbourne is seeking a part-time Commis Chef to support kitchen operations across breakfast, lunch and dinner services, as well as conferences and events. Candidates must have Australian working rights and be available for varied shifts, with a minimum of 20 hours per week.

Responsibilities include food preparation to recipe standards, assisting the chef on duty, maintaining hygiene and stock control, and collaborating with front-of-house teams to ensure high

Qualifications

• Must have Australian working rights and flexibility to work varied shifts Monday to Sunday as required, visa sponsorship not available.
• Ability to work as part of a small team and to prioritise and plan tasks.
• Strong communication and time management skills
• Commitment to hygiene, safety standards, and food handling regulations

Responsibilities

• Food preparation for breakfast, lunch, dinner, room service, functions and buffet service.
• Ensure all food is produced in line with kitchen recipes and standards
• Assist and communicate with chef on duty as required
• Maintain a clean and hygienic work environment whilst ensuring a product of high quality and presentation standards.
• Ensure strict stock rotation and minimum wastage and follow stock control procedures
• Keep all working areas clean and tidy and ensure all equipment is maintained, serviced and cleaned.
• Communicate and collaborate effectively with front-of-house staff

Skills

Teamwork

Time management

Communication

Job description

Accor’s Batman’s Hill on Collins in Melbourne is seeking a part-time Commis Chef to support kitchen operations across breakfast, lunch and dinner services, as well as conferences and events. Candidates must have Australian working rights and be available for varied shifts, with a minimum of 20 hours per week.

Responsibilities include food preparation to recipe standards, assisting the chef on duty, maintaining hygiene and stock control, and collaborating with front-of-house teams to ensure high