Demi Chef: Elevate Menu Prep & Plating

Al Rayyan Hospitality; Australia; On-site; AUD 54,000 - 76,000; Full time

Benefits offered by this job

Career Growth

Hotel Discounts

Global Perks

Retail Discounts AU/NZ

Experiences

Health Insurance Offers

Parental Leave

Birthday Leave

Wellness Support

Job summary

Minor Hotels—Australia is seeking a skilled Demi Chef to join AVANI Cypress Lakes Resort and AVANI WELL on a full-time or part-time basis. You will assist with food prep, cooking and presentation to deliver a high-quality dining experience, while upholding HACCP and OH&S standards.

Key duties include preparing dishes, helping plate meals, maintaining hygiene, mentoring junior staff, and contributing to menu development. Flexible shifts across weekdays and weekends are available.

Qualifications

• Previous experience as a Demi Chef or similar kitchen role.
• Australian cookery qualifications, ideally Certificate III in Commercial Cookery.
• Knowledge of cooking techniques, food prep and presentation standards.
• Understanding of HACCP, OH&S and kitchen hygiene requirements.
• Strong teamwork and communication skills.
• Flexibility to work across shifts, including weekends and public holidays.

Responsibilities

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

Skills

Demi Chef

Teamwork

Communication

Flexible shifts

Education

Certificate III in Commercial Cookery

Job description

Minor Hotels—Australia is seeking a skilled Demi Chef to join AVANI Cypress Lakes Resort and AVANI WELL on a full-time or part-time basis. You will assist with food prep, cooking and presentation to deliver a high-quality dining experience, while upholding HACCP and OH&S standards.

Key duties include preparing dishes, helping plate meals, maintaining hygiene, mentoring junior staff, and contributing to menu development. Flexible shifts across weekdays and weekends are available.