Commis Chef - Breakfast Shifts

Minor Hotels is one of Australasia’s largest accommodation providers, managing over 70 properties in the region and a global portfolio of 640 properties across more than 66 countries. Our brands, Anantara, Avani, Oaks, NH Hotels, NH Collection, nhow, and Tivoli, span six continents, including Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe, and South America. Joining Minor means partnering with a diverse, expanding global organisation offering boundless opportunities to thrive and succeed.
Our people are the heart of our success, and we are committed to investing in your skills to support your career growth and advancement. You’ll feel valued as part of a tight-knit team, united in delivering exceptional guest experiences and thriving in a company dedicated to fostering an outstanding workplace culture.

Responsibilities

AVANI Cypress Lakes Resort and AVANI WELL are looking for a passionate and reliable Commis Chef – Breakfast to join our kitchen team on a casual basis.; This role is essential in supporting the smooth operation of the breakfast service, preparing and delivering high-quality dishes, and helping provide an exceptional dining experience for guests.; Key Responsibilities Include:; 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 Workplace Health and Safety (WHS) requirements. Shift Details (subject to change):; Breakfast service:; 5:30am – 1:30pm (depending on business requirements) Hourly Rates (excluding superannuation):; Monday - Friday: $36.81 per hour; Saturday: $44.18 per hour; Sunday: $51.54 per hour

Requirements

To be successful in this role you will have:; Prior experience in a similar role, ideally within hotels or high-volume settings.; 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.