Demi Chef

As a Demi Chef , you will play a crucial role in maintaining high culinary standards across our breakfast, bar menu, and function offerings. Working closely with the Head Chef and Sous Chef, you will take ownership of your station, supervise junior team members, and ensure every plate served meets our standard of quality, freshness, and efficiency.

Key Responsibilities

• Prepare, cook, and present menu items to standard across breakfast, dinner, and function services.
• Take charge of designated prep and cooking stations, keeping them organized, stocked, and immaculate.
• Assist with food ordering, stock rotation (FIFO), and minimizing kitchen waste.
• Maintain strict adherence to Food Safety Management Systems (HACCP) and WH&S standards.
• Mentor and assist Commis Chefs and kitchen attendants during service.
• Collaborate with the broader F&B team to ensure a seamless dining experience for all hotel guests.
• Experience: Proven experience as a Demi Chef, experienced Commis Chef, or line cook in a high-volume restaurant, bistro, or hotel kitchen.
• Qualifications: Certificate III in Commercial Cookery (or equivalent formal qualification).
• Skills: Strong knife skills, station management, and a solid understanding of kitchen safety and food handling practices.
• Availability: Full availability to work a rotating roster, including early mornings, late evenings, weekends, and public holidays.
• Work Rights: Full working rights in Australia (unrestricted).
• Attitude: A vibrant team player with a positive attitude, strong work ethic, and a genuine passion for food!

Our commitment to Diversity & Inclusion

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.