JONAH KELLE
Cairns
Summary
Currently working as a commis, fully qualified with 3 years of hotel-standard commercial kitchen experience in a large brigade environment. Experienced across buffet, breakfast, grill, à la carte, larder, staff meals, weddings, functions, and alternate-drop service. Proven ability to perform under pressure while maintaining high standards of food quality, hygiene, and consistency.
Overview
3
3
years of professional experience
Work History
Commis Chef
Tangalooma Island Resort
Moreton Island
12.2022 - 12.2025
- Worked full-time in a large hotel-standard commercial brigade kitchen servicing resort dining, buffers, restaurants, and functions.
- Operated across breakfast, buffet, grill, à la carte, and larder sections
- Delivered alternate-drop service for weddings, conferences, and corporate functions
- Prepared bulk food production and daily staff meals
- Supported senior chefs during services of 300+ covers
- Maintained HACCP food safety and hygiene standards at all times
- Followed FIFO, stock rotation, and waste minimisation procedures
Education
Certificate III - Fully Qualified
Commercial Cookery
Skills
- Hotel-standard brigade operations
- Buffet & breakfast service
- Grill & à la carte
- Larder section
- Weddings & functions
- Alternate drop service
- Bulk food prep
- Staff meals
- Knife skills
- HACCP food safety
- FIFO
- Stock rotation
- High-volume service
- Team communication
References
Available upon request
Timeline
Commis Chef
Tangalooma Island Resort
12.2022 - 12.2025
Certificate III - Fully Qualified
Commercial Cookery