Casual Banquet Chef — Drive High-Volume Event Excellence

IHG; Adelaide; On-site; AUD 40,000 - 57,000; Part time

Benefits offered by this job

HIGA Award Level 4 (Commi) – Casual

Accommodation and food & beverage-dis

Lifelong development program

IHG Career Milestone celebrations

Transfer of entitlements

Discount retail platform

Job summary

IHG Adelaide is seeking Casual Chefs to join our banqueting team. You will prepare high-quality dishes for events, a la carte service and buffets while upholding strict hygiene and presentation standards.

You’ll work closely with the Chef de Partie and Chef de Cuisine in a fast-paced kitchen environment. The role requires 1–2 years in a commercial kitchen, a Certificate III in Commercial Cookery, Safe Food Handling certification, and flexibility to work evenings and weekends.

Qualifications

• 2 shifts regularly a week
• 1–2 years’ experience in a commercial kitchen
• Current Safe Food Handling certification
• Strong communication and collaborative attitude
• Ability to lift up to 23 kg and perform bending/kneeling
• Flexible to work evenings, weekends, and public holidays
• Full Australian Work Rights

Responsibilities

• Assist in preparation and production of dishes for banquets, a la carte, and buffet services
• Manage workstation supplies, equipment and waste to exceed HACCP standards
• Support high-volume banqueting events up to 500 guests
• Work under pressure alongside the Chef de Partie and Chef de Cuisine
• Perform ad-hoc kitchen duties including washing, stock rotation and safety reporting
• Role described as Commi Hig4 level 4

Skills

Communication skills

Team collaboration

Ability to work under pressure

Hygiene standards

Education

Certificate III in Commercial Cookery

Job description

IHG Adelaide is seeking Casual Chefs to join our banqueting team. You will prepare high-quality dishes for events, a la carte service and buffets while upholding strict hygiene and presentation standards.

You’ll work closely with the Chef de Partie and Chef de Cuisine in a fast-paced kitchen environment. The role requires 1–2 years in a commercial kitchen, a Certificate III in Commercial Cookery, Safe Food Handling certification, and flexibility to work evenings and weekends.