Fiji Gateway Hotel is seeking a passionate and dedicated Demi Chef to join our culinary team. This role is responsible for preparing, cooking, and presenting high-quality dishes in accordance with established recipes, food safety standards, and hotel quality expectations. The Demi Chef will support the Chef de Partie and Sous Chef in the day-to-day operations of the kitchen, ensuring consistency, efficiency, and excellence in food preparation and presentation.
The successful candidate will have strong culinary skills, a keen eye for detail, and a commitment to maintaining the highest standards of food quality, hygiene, and guest satisfaction. They will contribute to a positive and productive kitchen environment while helping deliver exceptional dining experiences for our guests.
Key Responsibilities:
· Prepare all mise en place for restaurant menus and service periods, ensuring adequate preparation is done to ensure continuity of food during service periods
· Cook and plate/serve all menu items in accordance with recipes and company standards
· Taste test all items to ensure flavor is correct and appealing prior to serving
· Ensure your daily production is in accordance with targets and schedules set by the Sous Chef/Chef De Partie
· Prepare stores requisitions and receive and store kitchen stock orders following correct storage procedures
· To ensure Food Safety Plan regulations are adhered to within the kitchen
· Work systematically, keeping the workplace and equipment neat and clean and maintaining a consistently high standard of customer service and cleanliness within the kitchen, in accordance with kitchen and food hygiene standards
· Minimize food wastage by following recipe specifications
· Report any equipment break-down or damage to kitchen management immediately
· Report potentially or actually unsafe/hazardous conditions or equipment to kitchen management
· Ensure all food ingredients and items are wrapped, labeled and dated accordingly
· Ensure all food items are stored correctly to maintain food hygiene and maximum life of items
· To take part in product development and setting of quality control standards
· Works with superior in the preparation and management of the department’s budget. This includes controlling and monitoring departmental costs on an ongoing basis to ensure performance against budget.
· Initiate action to correct a hazardous situation and notify supervisors of potential dangers
· Ensure proper rotation and handling of perishable food, following FIFO principle
· Any other reasonable task as requested by your manager
About You:
· Completed Certificate III in Cookery from a recognized tertiary institution
· Minimum 2 years’ experience in a mid to large size hotel or resort environment, preferably with multiple dining outlets
· Demonstrated understanding of Food hygiene and safety principles
· Demonstrated interest in kitchen management including basic understanding of food costings
· Ability to train and coach trainee and commis chefs
· A passion for cooking and interest in international cuisine styles and trends
· Attention to detail and good team player
Why You’ll Love It Here:
· Competitive salary package.
· Staff meals.
· Career growth within one of Fiji’s most respected hotel groups.
Apply Now:
Send your CV + Cover Letter to [email protected] and show us how you’ll help shape the future of our island resort.
Only shortlisted candidates will be contacted.
Application closes on: 24 July 2026
