Demi Chef — Full-Time, Cairns Hotel Kitchen

Oaks Hotels, Resorts & Suites; Cairns Regional; On-site; AUD 79,000 - 82,000; Full time

Benefits offered by this job

Career growth

Exclusive hotel deals

Global perks

Retail rewards

Experiences

Banking and insurance

Generous leave

Wellness support

Job summary

Oaks Cairns Hotel, part of Minor Hotels Australasia, is seeking a skilled Demi Chef to join our kitchen on a full-time basis. You will assist with food preparation, cooking, and plating to deliver a high-quality dining experience for guests.

You will work with the kitchen team to maintain hygiene, support menu development, and mentor junior staff while embracing a collaborative culture that values growth and excellence.

Qualifications

• Previous experience as a Demi Chef or in a similar kitchen role.
• Knowledge of cooking techniques, food preparation, and presentation standards.
• Understanding of HACCP, OH&S, and kitchen hygiene requirements.
• Strong teamwork and communication skills.
• Flexibility to work across a range of shifts, including weekends and public holidays.

Responsibilities

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

Skills

Teamwork

Communication

Flexibility

Attention to hygiene

Education

Certificate III in Commercial Cookery or equivalent

Job description

Oaks Cairns Hotel, part of Minor Hotels Australasia, is seeking a skilled Demi Chef to join our kitchen on a full-time basis. You will assist with food preparation, cooking, and plating to deliver a high-quality dining experience for guests.

You will work with the kitchen team to maintain hygiene, support menu development, and mentor junior staff while embracing a collaborative culture that values growth and excellence.