Demi Chef Western

Key Responsibilities

• Assist in the preparation and cooking of Western cuisine according to established recipes and presentation standards.
• Support the Chef de Partie in the daily operation of the Western kitchen section.
• Ensure consistency in food quality, taste, portioning, and presentation.
• Prepare ingredients and perform mise en place for daily operations and special events.
• Monitor and maintain cleanliness, organization, and hygiene of the assigned kitchen section.
• Ensure proper storage, labeling, and handling of food products in accordance with HACCP standards.
• Assist in inventory control, stock rotation, and requisition of kitchen supplies.
• Minimize food waste through proper portion control and efficient use of ingredients.
• Train and support Commis Chefs and trainees in daily kitchen operations when required.
• Support banquet, à la carte, and special event food production as assigned.
• Report equipment malfunctions and maintenance requirements to the Chef de Partie or Sous Chef.
• Work collaboratively with other kitchen sections to ensure smooth and efficient operations.

Qualifications

• Minimum 2–3 years of experience in Western cuisine, preferably in a 4- or 5-star hotel.
• Good knowledge of Western cooking techniques, food preparation, and presentation standards.
• Understanding of food safety, hygiene, and HACCP principles.
• Ability to work efficiently in a fast-paced kitchen environment.
• Strong teamwork, communication, and organizational skills.
• Willingness to mentor and support junior kitchen staff.
• Basic English communication skills are preferred.
• Flexible to work shifts, weekends, and public holidays.
• Passion for culinary excellence with strong attention to detail.