Demi Chef de Partie

The EQ Hotel Perth; Perth; On-site; AUD 30,000 - 39,000; Full time

Benefits offered by this job

Complimentary staff meals during shift

Pre-opening team experience

Career progression opportunities

Employee wellbeing programs

Job summary

The Glen Hotel Pty in Perth is seeking a passionate Demi Chef to join our pre-opening Sky Lounge kitchen, reporting to the Head Chef and CDP to help bring this venue to life.

As the second pair of hands, you’ll open the kitchen for breakfast and lunch, handle larder tasks and ensure every plate meets our standards, with HACCP and allergen control as priorities.

Qualifications

• Experience as a Demi Chef or confident Commis stepping up.
• Breakfast service and pastry experience preferred.
• Ability to work early starts and stay calm under pressure.
• Sound food safety and allergen knowledge.
• Full Australian work rights.

Responsibilities

• Open the kitchen with the CDP and run breakfast (7:30–10am) and lunch (10:30am–3pm).
• Larder and grab-and-go: parfaits, salad bowls, bagels and ciabattas, correctly labelled with allergens and date codes.
• Eggs at pace: poached, omelettes and pain perdu, plus some grill and fryer work.
• Lead when needed: run the section when the CDP is on the pass or off, and guide our commis chefs.
• Keep it tight: HACCP records, deliveries, stock rotation and waste control.
• Build it from scratch: pre-opening setup, menu tastings, training and trial services.

Skills

Breakfast service

Demi Chef experience

Food safety

Allergen handling

Education

Cert III/IV Cookery

Job description

4 William Street, Perth, WA, 6000, AUSTRALIA

Full-time | Pre-opening | Capital Square, Elizabeth Quay, 1 Spring Street, Perth WA 6000

Located within the Capital Square precinct above Elizabeth Quay, our Sky Lounge offers breathtaking 360° views of Perth’s city skyline and the Swan River, creating one of the city’s most exciting dining destinations.

As we prepare to open, we are seeking a passionate and motivated Demi Chef to join our founding kitchen team and help bring this exceptional venue to life.

Reporting to the Head Chef and working side by side with our Chef de Partie, you'll be the second pair of hands that keeps the morning running, and the person who steps up when it counts.

WHAT YOU'LL DO

• Open the kitchen with the Chef de Partie and run breakfast (7:30–10am) and lunch (10:30am–3pm).
• Larder and grab-and-go: parfaits, salad bowls, bagels and ciabattas, correctly labelled with allergens and date codes.
• Eggs at pace: poached, omelettes and pain perdu, plus some grill and fryer work.
• Lead when needed: run the section when the CDP is on the pass or off, and guide our commis chefs.
• Keep it tight: HACCP records, deliveries, stock rotation and waste control.
• Build it from scratch: pre-opening setup, menu tastings, training and trial services.

ABOUT YOU

• Experience as a Demi Chef, or a strong Commis ready for the step up, in a quality café, hotel or restaurant.
• Breakfast service and/or pastry experience. Both is ideal.
• Fast, tidy and consistent under pressure, and you care how every plate and every grab-and-go item looks.
• Sound food safety and allergen knowledge (nuts, sesame, GF, DF, vegan).
• Happy with early starts and reliable every shift.
• Cert III/IV in Commercial Cookery highly regarded. Full Australian work rights required.

WHY JOIN US

• Be part of the Sky Lounge pre-opening team from day one.
• Employee wellbeing and recognition programs.
• Complimentary staff meals during shifts.
• Career advancement opportunities within an expanding hospitality portfolio.
• Work with a team that values refined hospitality, teamwork and meaningful guest connection.

Screening Questions

• What are your current Australian work rights? If you hold a visa, please provide the visa subclass, expiry date and any work restrictions
• How much experience do you have as a Demi Chef or Commis Chef?
• What breakfast service experience do you have, particularly preparing poached eggs and omelettes during busy service?
• What pastry and baking experience do you have? Please specify which products you have made from scratch and which you have baked off or finished.
• Have you independently run a kitchen section or supervised Commis Chefs?
• Are you available for full-time work, including early starts?
• What are your expected hourly rate, and when could you start?
• Please specify any dates when you are unavailable to work, including any planned leave.