Demi Chef

IHG Hotels & Resorts; Adelaide; On-site; AUD 60,000 - 75,000; Full time

Job summary

IHG Hotels & Resorts in Adelaide is seeking a Chef to lead and contribute across restaurant, bar, room service and banquets. You will develop junior kitchen staff, ensure HACCP and WH&S compliance, and work with Front of House to deliver a seamless guest experience.

The role requires 2–3 years of supervisory chef experience and a qualification in Commercial Cookery or Culinary Arts, with a strong focus on Asian-fusion cuisine.

Qualifications

• Two to three years of chef experience with supervisory responsibilities.
• Qualification in Commercial Cookery or Culinary Arts is required.
• Experience in Asian-fusion cuisine is essential.
• Strong communicator with the ability to lead a team.
• Ability to manage time and priorities in a busy kitchen.

Responsibilities

• Prepare and produce high-quality food across restaurant, bar, room service and banquets.
• Develop and mentor Commis Chefs, Cooks and Stewards.
• Maintain hygiene, HACCP and WH&S standards during service.
• Coordinate with Front of House to ensure seamless guest experience.
• Work with wider kitchen team to ensure dishes meet standards.

Skills

Asian-fusion cuisine

Supervisory experience

Communication

Time management

Attention to detail

Fast paced environment

Education

Commercial Cookery / Culinary Arts qualification

Job description

Your day to day

The role requires you to prepare a range of dishes across our restaurant, bar, room service and banquets, bringing creativity and consistency to every plate. You'll also support and develop our Commis Chefs, Cooks and Stewards, working closely with the wider kitchen team.

Culinary

• Prepare and produce high-quality food according to standard recipes, with a strong focus on Asian-fusion cuisine.
• Deliver consistently across breakfast buffet, in-room dining, a la carte dinner and conference catering.
• Bring creativity and precision to presentation, ensuring every dish reflects our culinary standards.
• Work closely with the Front of House team to deliver a seamless guest experience.

People

• Support and guide Commis Chefs, Cooks and Stewards, with direction from senior kitchen leaders.
• Inspire passion, enthusiasm and positivity in the team to drive an engaged, winning culture.
• Demonstrate technique in real time during service, keeping the section calm, focused and to standard.
• Coordinate with other stations to ensure dishes leave the pass together, covering gaps as needed.

Responsible Business

• Identify and report hazards, evaluate risks and implement control measures.
• Demonstrate sound awareness of Crisis Management, HACCP and WH&S policies, maintaining accurate records.
• Uphold hygiene, presentation and consistency standards across every service.
• Keep food and drinks stored securely, replenishing stock to minimise waste.
• Follow food safety and hotel procedures in every task you complete.

What We Need From You

• Minimum 2-3 years’ Chef experience, including in a supervisory role.
• Qualification in Commercial Cookery or Culinary Arts.
• Experience creating Asian-fusion cuisine essential.
• Collaborative team player with great communication skills.
• Strong attention to detail and time management.
• Able to work in a fast-paced, prioritised environment.
• Flexible to work a 24/7 roster, including weekends and public holidays.