Demi Chef
Summary
A Demi Chef prepares and cooks menu items, maintains kitchen hygiene and food safety, and supports daily kitchen operations in a fast-paced environment.
- Prepare and cook menu items according to standard recipes and presentation guidelines.
- Assist the Chef de Partie in the daily operation of the Hot Kitchen.
- Ensure all food is prepared and served in accordance with company quality standards.
- Maintain high levels of cleanliness, sanitation, and food safety in compliance with HACCP requirements.
- Monitor food quality, portion control, and minimise waste.
- Ensure proper storage, labelling, and rotation of food items (FIFO).
- Maintain adequate stock levels and report shortages to the Chef de Partie.
- Support buffet preparation, à la carte service, banquets, and catering operations as required.
- Operate kitchen equipment safely and report any maintenance issues.
- Assist with receiving and inspecting food deliveries when required.
- Work effectively with the kitchen team to ensure smooth service during busy periods.
- Follow all company policies, health and safety procedures, and grooming standards
- Minimum of 3–4 years' experience as a Demi Chef or Commis Chef in a hotel, resort, or international cuisine.
- Knowledge of food safety standards, HACCP, and kitchen hygiene.
- Ability to work under pressure in a fast-paced environment.
- Good communication and teamwork skills.
- Flexible to work shifts, weekends, and public holidays.
Preferred Candidate Profile
- Positive attitude with a commitment to quality and guest satisfaction.
- Preferred nationalities: Indian, Sri Lankan, Syrian, or Turkish.
- Excellent team collaboration, communication, and time-management skills.