Breakfast Demi Chef - Fast-Paced Resort Kitchen Pro

Racv; Noosa Shire; On-site; AUD 77,000 - 94,000; Full time

Benefits offered by this job

Uniforms provided

Free parking

Staff discounts

Career opportunities

Rewards program

Employee discounts

Job summary

RACV Noosa Resort in the Sunshine State is seeking a Breakfast Demi Chef to join our kitchen on a full-time basis. This role focuses on breakfast operations and the daily buffet breakfast, supporting a busy kitchen team and delivering high-quality dining experiences for members and guests.

You will report to the Executive Chef, work in a fast-paced environment, and contribute to maintaining high standards of food quality, safety, and service across shifts with penalties included for evenings and

Qualifications

• A Commercial Cookery qualification, recognised in Australia (essential).
• Demonstrated experience in cookery and well developed knife skills.
• Thrive in a large, busy & fast paced work environment.
• The ability to comfortably lift 20kgs and perform repetitive manual tasks safely.
• Full working rights in Australia.

Responsibilities

• Serve a consistent high‑quality product.
• Perform knife skills, mis en place, cooking techniques & duties.
• Maintain equipment, utensils and a clean & hygienic kitchen.
• Manage the regular rotation of stock, ensuring there is minimal wastage.
• Continually update knowledge and skills in the procedures and techniques and gain a broad understanding of all sections of the Kitchen; and
• Follow directions from senior chefs and work as a team player

Skills

Knife skills

Education

Commercial Cookery qualification

Job description

RACV Noosa Resort in the Sunshine State is seeking a Breakfast Demi Chef to join our kitchen on a full-time basis. This role focuses on breakfast operations and the daily buffet breakfast, supporting a busy kitchen team and delivering high-quality dining experiences for members and guests.

You will report to the Executive Chef, work in a fast-paced environment, and contribute to maintaining high standards of food quality, safety, and service across shifts with penalties included for evenings and