Demi Chef: Luxury Resort Kitchen Pro

InterContinental Hotels Group; Sanctuary Cove; On-site; AUD 55,000 - 68,000; Full time

Benefits offered by this job

Paid Birthday Leave

Hotel discounts

Food and Beverage discounts

Enhanced parental leave

Flexible work options

Learning and career development

IHG career milestones

Entitlements transfer

Discount platform access

Job summary

InterContinental Sanctuary Cove Resort in Australia is seeking a Demi Chef to join its luxury kitchen brigade. Reporting to the Executive Chef, you will contribute to Breakfast, Lunch and Dinner services across The Fireplace, Cove Café, Verandah, Lagoon Beach Club, and meetings & events operations.

Ideally, you hold 2-3 years of professional kitchen experience, a Certificate III in Commercial Cookery, and knowledge of HACCP.

Qualifications

• 2-3 years' experience in a professional kitchen environment.
• Certificate III in Commercial Cookery or equivalent culinary qualification.
• Knowledge of HACCP or similar food safety systems.
• Strong passion for food, creativity and hospitality.

Responsibilities

• Prepare and present high-quality dishes in line with recipes and presentation guidelines.
• Support Breakfast, Lunch and Dinner across multiple dining outlets and events.
• Work across kitchen sections and learn different dining concepts.
• Assist senior chefs with prep and production while maintaining quality.
• Ensure food is prepared to high standards of taste and presentation.
• Maintain a clean, organised and safe work environment, complying with HACCP.

Skills

Kitchen experience

Attention to detail

Teamwork

Time management

Education

Certificate III in Commercial Cookery

Job description

InterContinental Sanctuary Cove Resort in Australia is seeking a Demi Chef to join its luxury kitchen brigade. Reporting to the Executive Chef, you will contribute to Breakfast, Lunch and Dinner services across The Fireplace, Cove Café, Verandah, Lagoon Beach Club, and meetings & events operations.

Ideally, you hold 2-3 years of professional kitchen experience, a Certificate III in Commercial Cookery, and knowledge of HACCP.