Demi Chef

Qualifications

• A Diploma/Certificate in Food and Beverage production
  
• Minimum 2 years working experience in a similar position
  
• Good knowledge of HACCP and other procedures in Food Production
  

Qualifications

• A Diploma/Certificate in Food and Beverage production
  
• Minimum 2 years working experience in a similar position
  
• Good knowledge of HACCP and other procedures in Food Production
  

• Food Preparation: Assist in the preparation of ingredients, mise en place, and cooking under the guidance of the Chef de Partie.
  
• Cooking: Execute cooking tasks as assigned, ensuring that dishes are prepared according to the recipes and hotel's quality standards.
  
• Station Management: Maintain and organize the assigned section of the kitchen, ensuring cleanliness, orderliness, and proper functioning of equipment
  
• Quality Control: Ensure the quality, taste, and presentation of dishes meet the hotel's standards before they are sent out to customers.
  
• Safety and Hygiene: Adhere to all food safety and hygiene regulations, including proper handling, storage, and disposal of food items.
  
• Menu Development: Assist in the development of new menu items, testing recipes, and suggesting improvements.
  
• Team Collaboration: Work closely with other kitchen staff to ensure smooth and efficient kitchen operations.
  
• Inventory Management: Assist in the monitoring of food inventory, placing orders, and managing stock levels.
  
• Training: Train and mentor junior kitchen staff, including Commis Chefs and apprentices.
  
• Adaptability: Be flexible and able to work in various kitchen sections as needed.