Demi Chef

About Porterhouse Hospitality Group
Established in 2019, Porterhouse Group is a proudly family-run company with 13 vibrant venues across regional NSW. We are passionate about excellence, innovation, and creating memorable dining experiences. Our team thrives in a supportive environment where creativity and dedication are celebrated. From bistros to events, our menus and décor evolve with market trends to stay fresh and inviting.

What We're Looking For
We're seeking talented and dedicated Demi Chef to join our dynamic kitchen teams. If you're passionate about food, thrive in fast-paced environments, and love leading by example, we'd love to hear from you.

Demi Chef - Duties Responsibilities

• As a Demi Chef, you'll assist the Chef de Partie and Sous Chef in running a section of the kitchen. You'll play an important role in ensuring food quality, preparation, and presentation meet our established standards.

• Prepare and cook meals for lunch, dinner, and event service, following our recipes and presentation standards

• Work across the grill, fryer, and other kitchen stations, ensuring consistent quality and speed.

• Organise an assigned section and ensure it runs efficiently and productively.

• Monitor daily kitchen food and product requirements and advise the supervisor of these well in advance.

• Assist with training Commis Chefs and apprentices to desired standard, this includes full working knowledge of the section and department.

• Ensure all required tasks are competed accurately and within given time frames.

• Be familiar with the other kitchens within the hotel, promoting flexibility and productivity.

• Meet and exceed, where possible customer/guest expectations enabling the Hotel restaurant and conferencing areas to be recognized as a purveyor of consistent, value for money and quality cuisine.

• Support the kitchen management in training and guiding junior team members.

• Check all food is stored and handled as per current food health & hygiene (HACCP) regulations.

Key Requirements:

- Qualifications minimum Certificate IV in Commercial Cookery or Kitchen Management or
Diploma Level
- Minimum 1 Year Relevant Work Experience
- Proven experience in a similar role (club, bistro, or restaurant setting preferred).
- Sound understanding of food handling and kitchen safety regulations.
- Strong time management and organisational skills.
- Positive attitude and ability to work well in a team environment.
- Availability to work across varied shifts including evenings, weekends, and public holidays.

Job Type: Full-time

Salary Offered : $70,000 – $80,000 per year

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