Cook positions

  Role: Cook Positions – Demi Chef, Chef de Partie Salary: $71,500.00 - $79,000.00 annually Location: This role will be based in Far North Queensland, encompassing Pullman Port Douglas and Pullman Palm Cove Contract: Permanent Full-Time Employer: Accor Australia and New Zealand Hospitality Pty Ltd Date Posted: 11 June 2026 Applications Close: 10 July 2026   As our next Demi Chef, you will: Take charge of your designated kitchen area to ensure smooth service delivery, ready to assist other sections when required Bring a touch of creativity and passion to your work, setting a positive tone for your kitchen colleagues Stay diligent in adhering to local regulations related to health, safety, and compliance, with a solid grasp of HACCP management Ensure accuracy, consistency, and efficiency in preparing food orders and menu items Handle a range of kitchen tasks, from dishwashing to crafting delectable dishes Foster a collaborative approach between the front-of-house team and the kitchen brigade for a harmonious work environment   As our next Chef de Partie, you will: Prepare and cook dishes in line with established recipes, presentation standards, and service timelines while supporting smooth kitchen operations. Assist with daily mise en place, including preparing ingredients and organising workstations for efficient service. Maintain consistent quality and presentation of dishes during service in accordance with venue standards. Follow instructions from senior chefs (Senior CDP, Sous Chef, Head Chef) and work collaboratively with the kitchen team during busy service periods. Maintain a clean, organised, and safe kitchen environment in line with food safety and hygiene standards. Assist with stock rotation, storage, and general kitchen duties to support overall kitchen operations.   Qualifications & Experience (Applicable to All Roles) Formal culinary qualifications (e.g., Certificate III or IV in Commercial Cookery or equivalent). Proven experience in a commercial kitchen, with increasing responsibility in leadership roles. Strong knowledge of food safety, hygiene regulations, and HACCP compliance. Ability to manage stock control, ordering, and cost-effective menu planning. Exceptional leadership, team management, and training skills. Creativity and passion for innovative, high-quality cuisine. Strong organisational and time-management skills in a fast-paced environment.