Demi Chef (Paul Pairet – French Cuisine)

Primary Responsibilities:

• Kitchen Operations: Assist the Chef de Partie in overseeing daily kitchen operations, focusing on the preparation and presentation of classic and contemporary French cuisine, with the ability to lead a section independently when the Chef de Partie is not present.
• Food Quality and Presentation: Ensure all food preparation, cooking, and presentation consistently meet fine dining standards.
• Personal and Professional Standards: Maintains high standards of personal hygiene, grooming, and presentation.
• Workstation Management: Maintain a clean, organized, and hygienic workstation, adhering to food safety and HACCP guidelines.
• Equipment Maintenance: Ensures all machines and equipment are clean and in working condition. Reports any breakage or malfunction.
• Service Readiness: Uphold mise en place readiness and ensure smooth service flow during peak periods.
• Culinary Contribution: Contribute to the preparation of sauces, stocks, garnishes, and plated dishes, aligning with the restaurant's culinary direction.
• Training and Meetings: Attends all scheduled trainings and meetings for their section.
• Team Collaboration: Work collaboratively with the culinary team to deliver exceptional guest experiences and uphold brand reputation.
  

Requirements:

• Experience and Skills: A minimum of 2 years of Western culinary experience in a fine dining or high-end restaurant in setting, with the ability to work efficiently under pressure and good communication skills.
• Product Knowledge: Possess good F&B product knowledge, with the ability to work independently and as part of a team.
• Personal Attributes: A cheerful and professional demeanor is required, along with the ability to work well under pressure while maintaining poise and attentiveness.