Demi Chef | Growth Path, Team Kitchen, Great Perks

MH Management (QLD) Pty Ltd; Australia; On-site; AUD 43,000 - 65,000; Full time

Benefits offered by this job

Two consecutive days off each week

Overtime and penalty rates

Staff meals during shifts

Uniforms provided

Free onsite parking

Job summary

Minor Hotels’ Oaks Sunshine Coast Oasis Resort is seeking a skilled Demi Chef to join the kitchen team on a full-time basis. The role supports food preparation, cooking, and presentation to deliver high-quality dining experiences for guests.

Responsibilities include cooking to menu standards, aiding in plating, maintaining hygiene, and collaborating with the team to ensure efficient service. Shift patterns include mornings, lunchtimes, and dinners with two days off weekly.

Qualifications

• Previous Demi Chef or in a similar kitchen role.
• Australian cookery qualification, ideally Cert III in Commercial Cookery or equivalent.
• 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 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 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 where required.
• Contribute to menu planning, recipe development, and kitchen efficiency improvements.

Skills

Demi Chef experience

Cooking techniques

Teamwork and communication

Flexibility with shifts

Education

Australian cookery qualification (Cert III)

Job description

Minor Hotels’ Oaks Sunshine Coast Oasis Resort is seeking a skilled Demi Chef to join the kitchen team on a full-time basis. The role supports food preparation, cooking, and presentation to deliver high-quality dining experiences for guests.

Responsibilities include cooking to menu standards, aiding in plating, maintaining hygiene, and collaborating with the team to ensure efficient service. Shift patterns include mornings, lunchtimes, and dinners with two days off weekly.