Demi Chef

Plantation Island Resort 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 resort 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 recognised 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.

·        On-site accommodation & meals.

·        Work in tropical paradise every day.

·        Career growth within one of Fiji’s most respected hotel groups.

Apply Now:

Send your CV + Cover Letter to hr@raffehotels.com and show us how you’ll help shape the future of our island resort.

Only shortlisted candidates will be contacted.

Application closes on: 26 June 2026