Demi Chef and Commis Chef

Skills

About the Role

You will support kitchen operations across breakfast, lunch, dinner, room service, functions, and buffet service. You will prepare, cook, and present dishes, complete mise en place, rotate stock, reduce waste, maintain food safety and hygiene standards, operate commercial cooking equipment, and support junior team members.

Requirements

• Previous experience in a hotel or high-volume restaurant environment
• Ability to work under pressure
• Creative culinary knowledge and awareness of local and international food trends
• Ability to work with suppliers to source quality products
• Flexibility to work rotating rosters including weekends, nights, public holidays, and event days
• Knowledge of food safety standards

Responsibilities

• Assist with mise en place, stock rotation, and waste reduction
• Prepare, cook, and present high-quality dishes
• Operate commercial cooking equipment including mixers, steamers, fryers, ovens, and stoves
• Maintain a clean, safe, and hygienic kitchen environment
• Organize an assigned kitchen section efficiently and productively
• Follow kitchen recipes and standards
• Support and guide junior team members

Benefits

• Exclusive staff benefits
• Worldwide discounts
• Wellbeing programs