Demi Chef / Chef de Partie

Certificate or Diploma in Culinary Arts, Professional Cookery, or Food Preparation from a recognised institution Proven experience as a Grill Chef, Barbecue Chef, or Chef de Partie (Grill Section) within a hotel environment Strong knowledge of meat cuts, seafood preparation, and grilling techniques Ability to operate and maintain barbecue grills, smokers, and commercial kitchen equipment Good understanding of food safety, hygiene standards, and kitchen sanitation practices Strong organisational and time-management skills Ability to work well under pressure Good teamwork and communication skills Passion for creating high-quality grilled and barbecue dishes Requirements Selecting high-quality cuts of meat and fresh seafood Preparing marinades and seasoning Cooking dishes to precise temperatures to enhance natural flavours Managing grill stations and controlling heat and cooking times Maintaining consistent food quality and presentation Benefits Competitive salary and benefits package Work permit arrangements Accommodation arrangements Health insurance Opportunities for professional development and training Flights included On Duty Meals Transportation to and from accommodation.