Casual Demi Chef: Elevate Dishes & Mentor Kitchen Team

SmartRecruiters, Inc.; Pokolbin; On-site; AUD 54,000 - 76,000; Part time

Benefits offered by this job

Career Growth

Exclusive Hotel Deals

Global Perks

Retail Rewards

Experiences

Banking and Insurance

Generous Leave

Wellness Boost

Job summary

Minor Hotels’ Oaks Cypress Lakes Resort and Elysia Wellness Retreat are seeking a skilled and motivated Demi Chef to join our kitchen team on a casual basis, helping with food preparation, cooking and presentation while delivering a high-quality dining experience for guests.

Join a supportive kitchen environment, contribute to menu planning and kitchen efficiency, and work a rotating roster that may include weekends and public holidays.

Qualifications

• Previous experience as a Demi Chef or in a similar kitchen role.
• Knowledge of cooking techniques, food preparation, and presentation standards.
• Understanding of HACCP, OH&S, and kitchen hygiene requirements.
• Flexibility to work across a range of shifts, including weekends and public holidays.

Responsibilities

• Prepare and cook a variety of dishes in line with menu standards and guest expectations.
• Assist in the development and plating of high-quality meals.
• Maintain cleanliness, organisation, and compliance with food safety, hygiene and WHS standards.
• Work collaboratively with the kitchen team to ensure efficient service and smooth operations.
• Support and mentor junior kitchen staff where required.
• Contribute to menu planning, recipe development, and kitchen efficiency improvements.

Skills

Previous experience as a Demi Chef

Strong teamwork

Communication skills

Flexible shifts

Education

Certificate III in Commercial Cookery

Job description

Minor Hotels’ Oaks Cypress Lakes Resort and Elysia Wellness Retreat are seeking a skilled and motivated Demi Chef to join our kitchen team on a casual basis, helping with food preparation, cooking and presentation while delivering a high-quality dining experience for guests.

Join a supportive kitchen environment, contribute to menu planning and kitchen efficiency, and work a rotating roster that may include weekends and public holidays.