Casual Chef de Partie — Hotel Kitchen, Growth & Perks

Oaks Cairns Hotel; Cairns Regional; On-site; AUD 55,000 - 77,000; Part time

Benefits offered by this job

Career Growth

Exclusive Hotel Deals

Global Perks

Retail Discounts

Experiences

Wellness Benefits

Job summary

Oaks Cairns Hotel is seeking a skilled Chef de Partie to join our kitchen team on a casual basis. The role supports the operation, maintains high standards of food quality and hygiene, and collaborates with the team to create dishes that meet brand standards.

You will work across breakfast, lunch, and dinner with a rotating roster, including weekends. Candidates should have a Certificate III in Cookery and hotel/restaurant experience, plus strong teamwork and communication skills.

Qualifications

• Certificate III in Cookery is required.
• Previous experience in a hotel or restaurant environment.
• Excellent communication and teamwork skills.
• Flexibility to work across all service periods (breakfast, lunch, dinner).
• Positive, proactive attitude and a genuine passion for cooking.

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 the 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

Excellent communication

Teamwork

Cooking procedures

Proactive attitude

Flexibility across service periods

Previous hotel/restaurant experience

Education

Certificate III in Cookery

Job description

Oaks Cairns Hotel is seeking a skilled Chef de Partie to join our kitchen team on a casual basis. The role supports the operation, maintains high standards of food quality and hygiene, and collaborates with the team to create dishes that meet brand standards.

You will work across breakfast, lunch, and dinner with a rotating roster, including weekends. Candidates should have a Certificate III in Cookery and hotel/restaurant experience, plus strong teamwork and communication skills.