Posted: 25 June
Offer description
Job Description
The Demi Chef will be responsible for operating and managing the Flat Grill and Chargrill stations during service. This includes cooking a variety of premium menu items, such as steak dishes, classic and gourmet burgers, lobster rolls, sliders, and wraps.
* 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.
Qualification & Experience
The successful candidate must have a Certificate IV in Commercial cookery and Diploma of Hospitality Management. A minimum of 2 years experience in a commercial kitchen setting is required. Experience with grill stations and high-volume service is preferred.
Benefits
• Supportive team environment with opportunities for growth.
• Exposure to a high-volume, fast-paced kitchen.
• Ongoing training and development.
Others
This position offers the opportunity to work in a dynamic kitchen environment and contribute to the preparation of over 1000 serves per week.
