Demi Chef

The Demi Chef is responsible for producing high-quality food within a designated kitchen section, ensuring consistency in taste, presentation, and hygiene standards. This role supports the Chef de Partie in daily culinary operations and upholds the hotel’s service and safety protocols.

Key Responsibilities

Food Preparation & Production

• Prepare, cook, and present dishes according to standard recipes and the Executive Chef’s specifications.

• Ensure all food items meet quality, portioning, and presentation standards.

Kitchen Operations & Hygiene

• Maintain a clean, organized, and sanitary work area in compliance with HACCP and local health regulations.

• Ensure all equipment and utensils are handled with care and stored properly.

• Conduct daily checks on food preparation, including quantity, quality, and freshness.