Casual Chef de Partie – Hotel Kitchen, Career Growth

Minor International; Cairns Regional; On-site; AUD 55,000 - 77,000; Part time

Benefits offered by this job

Career Growth

Exclusive Hotel Deals

Global Perks

Retail Rewards

Experiences

Health insurance

Parental leave

Wellness support

Job summary

Oaks Cairns Hotel, part of Minor Hotels, is seeking a skilled Chef de Partie to join our kitchen team on a casual basis. You will prepare and cook high-quality dishes, work with a collaborative team, and ensure top hygiene and presentation standards.

Requirements include a Certificate III in Cookery, previous hotel/restaurant experience, and flexibility across breakfast, lunch, and dinner shifts.

Qualifications

• Certificate III in Cookery qualification.
• Previous experience in a similar role within a hotel or restaurant environment.
• Strong knowledge of various cooking procedures and methods.
• Excellent communication and teamwork skills.
• Positive, proactive attitude and a genuine passion for cooking.
• Flexibility to work across all service periods (breakfast, lunch, dinner).

Responsibilities

• Assist in preparing and cooking meals to the highest standard, following recipes and maintaining consistency.
• Collaborate with and support fellow kitchen team members to ensure smooth daily operations.
• Take pride in plating and presenting beautifully crafted dishes, ensuring they are served to brand standards.
• Assist the Chef in Charge with preparing back-of-house rosters.
• Oversee stock control and ensure safe and proper storage of food and kitchen supplies.
• Maintain cleanliness and hygiene across all kitchen areas, including equipment and storage.
• Contribute to the development of new menu items in partnership with the Head Chef.

Skills

Teamwork

Communication

Flexibility

Food safety

Education

Certificate III in Cookery

Job description

Oaks Cairns Hotel, part of Minor Hotels, is seeking a skilled Chef de Partie to join our kitchen team on a casual basis. You will prepare and cook high-quality dishes, work with a collaborative team, and ensure top hygiene and presentation standards.

Requirements include a Certificate III in Cookery, previous hotel/restaurant experience, and flexibility across breakfast, lunch, and dinner shifts.