Commis Chef - Cold Larder

Prepare and cook cold and hot items to standard recipes and quality guidelines in a Marriott kitchen; manage mise en place, temperature control of ovens/broilers/grills/roasters, portioning, garnish, and food logs; communicate needs during busy periods; assist in hiring/training and coaching junior staff; ensure safety, sanitation, and uniform standards; maintain quality and consistency of breakfast service and daily specials; anticipate guest needs and work as part of a team to achieve goals; must be able to stand for extended periods and lift up to 25 pounds; early mornings shift in Gold Coast, Australia.