Demi Chef

Key Responsibilities

• Operate and manage the Flat Grill and Chargrill stations during service. 
• Cook a variety of premium menu items, including different types of steak dishes, classic and gourmet burgers, lobster rolls, sliders, and wraps. 
• Prepare and portion house-made sauces, slaws, salads, and vegetables. 
• Maintain high food quality and consistency during high-volume service. 
• Follow hygiene and food safety protocols diligently. 
• Work closely with the Chef de Partie, Sous Chef, and Head Chef to ensure smooth kitchen operations.
• Assist the Sous Chef and Head Chef in menu planning and introducing new dish ideas. 
• Help with preparation and execution in the assigned station. Support the Head Chef in maintaining efficiency and consistency during service.

Benefits

• Supportive team environment with opportunities for growth.
• Exposure to a high-volume, fast-paced kitchen.
• Competitive salary with superannuation.
• Ongoing training and development.

Task & responsibilities

• Operate and manage the Flat Grill and Chargrill stations during service. 
• Cook a variety of premium menu items, including different types of steak dishes, classic and gourmet burgers, lobster rolls, sliders, and wraps. 
• Prepare and portion house-made sauces, slaws, salads, and vegetables. 
• Maintain high food quality and consistency during high-volume service. 
• Follow hygiene and food safety protocols diligently. 
• Work closely with the Chef de Partie, Sous Chef, and Head Chef to ensure smooth kitchen operations.
• Assist the Sous Chef and Head Chef in menu planning and introducing new dish ideas. 
• Help with preparation and execution in the assigned station. Support the Head Chef in maintaining efficiency and consistency during service.

Qualification & experience

• Certicate IV in Commercial cookery and Diploma of Hopsitality Maangement.
• Minimum 1 year experience in a commercial kitchen setting.
• Experience with grill stations and high-volume service preferred.