Demi Chef | Full Time

IHG Hotels & Resorts; Adelaide; On-site; AUD 65,000 - 85,000; Full time

Job summary

IHG Hotels & Resorts is seeking a skilled chef for KOOMO Restaurant in Adelaide, Australia. The role focuses on preparing diverse Asian-fusion dishes and maintaining high standards across restaurant, bar, room service and banquets.

You will lead and mentor Commis Chefs, Cooks and Stewards, coordinating with the wider kitchen team to deliver consistent quality and guest satisfaction.

Qualifications

• 2–3 years’ chef experience, including supervisory role.
• Qualification in Commercial Cookery or Culinary Arts.
• Experience creating Asian-fusion cuisine.
• Collaborative team player with strong 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.

Responsibilities

• Prepare and produce high-quality dishes with a focus on Asian-fusion cuisine.
• Deliver across restaurant, bar, room service and banquets.
• Support and develop junior kitchen staff and Stewards.
• Coordinate with front of house to ensure seamless guest experience.

Skills

Chef experience

Supervisory experience

Communication skills

Time management

Teamwork

Education

Commercial Cookery qualification

Culinary Arts qualification

Job description

Your day to day
The role requires you to prepare a diverse range of dishes for KOOMO Restaurant, showcasing your passion for Asian cuisine, creativity and attention to detail.

You will play an important role in delivering authentic flavours and consistently high-quality dishes across our restaurant, bar, room service and banquets.

You will also support and develop our Commis Chefs, Cooks and Stewards, working collaboratively with the wider kitchen team.

Every day is different, but your key responsibilities will include:

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.