Demi Chef: Creative Kitchen Dynamo (Flexible Shifts)

Colonial Group; Western Australia; On-site; AUD 48,000 - 60,000; Full time

Job summary

Colonial Group in Western Australia invites a dedicated Demi Chef to join our vibrant culinary team. You will help run a designated kitchen station, bringing creativity to dishes and ensuring smooth service amid a busy rush.

You will follow health, safety and HACCP standards, work collaboratively with front-of-house and kitchen staff, and adapt to varied shifts including mornings, evenings, weekends and public holidays.

Qualifications

• Minimum educational requirement: Certificate 3 in Commercial Cookery.
• Proficiency in independent work and a proactive attitude within a dynamic setting.
• Demonstrated capability to excel in a fast-paced, high-pressure team environment.
• Flexible availability to accommodate various shifts, including mornings, late evenings, weekends, and public holidays as required.

Responsibilities

• Take charge of your designated kitchen area to ensure smooth service delivery, ready to assist other sections when required.
• Bring a touch of creativity and passion to your work, setting a positive tone for your kitchen colleagues.
• Stay diligent in adhering to local regulations related to health, safety, and compliance, with a solid grasp of HACCP management.
• Ensure accuracy, consistency, and efficiency in preparing food orders and menu items.
• Handle a range of kitchen tasks, from dishwashing to crafting delectable dishes.
• Foster a collaborative approach between the front-of-house team and the kitchen brigade for a harmonious work environment.

Skills

Independent work

Proactive attitude

Fast-paced environment

Flexible shifts

Education

Certificate 3 in Commercial Cookery

Job description

Colonial Group in Western Australia invites a dedicated Demi Chef to join our vibrant culinary team. You will help run a designated kitchen station, bringing creativity to dishes and ensuring smooth service amid a busy rush.

You will follow health, safety and HACCP standards, work collaboratively with front-of-house and kitchen staff, and adapt to varied shifts including mornings, evenings, weekends and public holidays.