kemuri is a concept under the Shunsui Group and a sister restaurant of the 6-time Michelin Plate Singapore awardee Shunsui.

We are looking for a chef to be on board.

Job Description

- Prepare dishes for the omakase course at Yakitori restaurant.

- Manage kitchen supplies and equipment

- Maintain cleanliness of the outlet

Requirements

-Minimum of 3 years experience at the Japanese restaurant.

-Basic knowledge of Japanese cuisine

-It would be nice if you have experience with charcoal grill yakitori as well.

Job Type

1) 5 days/week scheme

Salary: from $3,200 to $3,800

2) 6 days/week scheme

Salary: from $3,800 to $4,600

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

COMPANY DESCRIPTION

Wild Honey is all about beautiful breakfasts, all day everyday. It provides an affordable yet luxurious, a chance to become an armchair traveler. A home away from home for guests, friends and team members.

Working at Wild Honey provides an opportunity to bring some of the cues of fine dining to all day casual dining. It is a fun, vibrant and exciting place to work. As an employee of Wild Honey you will be able to make an impact every day, through teamwork, passion and an unwavering commitment to ensure every guest has an exceptional dining experience.

RESPONSIBILITIES

1. Pastry Preparation: Assist the Pastry Chef in preparing a variety of pastries, desserts, bread, and other baked goods according to recipes and standards.

2. Production: Execute daily production tasks efficiently and effectively to ensure all pastry offerings are prepared on time and to the highest quality standards.

3. Quality Control: Maintain strict quality control measures throughout the pastry production process to ensure consistency and excellence in taste, presentation, and texture.

4. Ingredient Management: Assist in managing inventory and ordering of pastry ingredients and supplies to ensure adequate stock levels while minimizing waste.

5. Kitchen Organization: Maintain a clean and organized pastry kitchen, including storage areas, workstations, and equipment, adhering to sanitation and safety standards at all times.

6. Training and Mentorship: Provide guidance and support to junior pastry team members, including commis chefs and apprentices, to foster skill development and maintain a cohesive team environment.

7. Adherence to Regulations: Ensure compliance with all health and safety regulations, food hygiene standards, and company policies related to food handling, storage, and sanitation.

1. Culinary Education: Formal culinary training or apprenticeship in pastry arts from a recognized culinary institute or equivalent work experience.

2. Experience: Minimum of 2-3 years of experience working as a Pastry Chef de Partie or similar role in a high-volume kitchen.

3. Technical Skills: Proficient in a wide range of pastry techniques, including baking, piping, molding, tempering chocolate, and sugar work. Knowledge of different types of dough, creams, fillings, and glazes.

4. Attention to Detail: Exceptional attention to detail and precision in pastry preparation and presentation, with a focus on delivering consistently high-quality products.

5. Team Player: Excellent teamwork and communication skills, with the ability to collaborate effectively with other members of the culinary team to achieve common goals.

6. Flexibility: Willingness to work flexible hours, including evenings, weekends, and holidays, as required by the demands of the business.

7. Physical Stamina: Ability to stand for extended periods, lift heavy objects, and work in a fast-paced kitchen environment.

The Pastry Chef de Partie will be responsible for assisting the Pastry Chef in preparing high-quality pastries, desserts, bread, and other baked goods. The ideal candidate will have a creative flair, exceptional attention to detail, and a strong understanding of pastry techniques.

Join us in crafting unforgettable sweet experiences and making every meal memorable for our guests!

**Please note that only shortlisted candidates will be contacted.

Junior Sous Chef

As a Junior Sous Chef, you will assist the Sous Chef in managing the kitchen operations and ensuring the highest quality of food preparation and presentation. You will play a key role in maintaining a smooth workflow, training and supervising culinary staff, and ensuring adherence to food safety and sanitation standards. Your creativity, attention to detail, and ability to work well under pressure will contribute to the success of the kitchen team.

Responsibilities:

1. Assist in the preparation and cooking of menu items according to recipes and quality standards.
2. Supervise and train culinary staff, ensuring they follow proper cooking techniques and sanitation procedures.
3. Maintain inventory levels and assist in ordering and receiving food supplies.
4. Monitor food production to ensure consistency, quality, and presentation.
5. Collaborate with the culinary team to create and implement new menu items and daily specials.
6. Ensure proper storage and rotation of food products to minimize waste and spoilage.
7. Assist in maintaining a clean and organized kitchen, following health and safety guidelines.
8. Help with the coordination of kitchen operations during peak times and special events.
9. Stay updated with industry trends and new cooking techniques, sharing knowledge with the team.

Job Requirement

1. Proven experience as a Line Cook or in a similar role, preferably in a high-volume kitchen.
2. Strong knowledge of food preparation techniques, cooking methods, and kitchen equipment.
3. Familiarity with food safety and sanitation regulations.
4. Ability to work well in a fast-paced environment and handle multiple tasks simultaneously.
5. Excellent organizational and time management skills.
6. Effective communication and leadership abilities.
7. Creativity and passion for culinary arts.
8. Flexibility to work shifts.

Head chef position of a wine bistro, doing menu design, coming out with new dishes for both dinner and lunch, managing kitchen revenue and cost. Hiring and managing staff for kitchen and including that in cost. Also handling grab and deliveroo platform food. Managing inventory and maintaining cleanliness of kitchen.

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

COMPANY DESCRIPTION

Wild Honey is all about beautiful breakfasts, all day everyday. It provides an affordable yet luxurious, a chance to become an armchair traveler. A home away from home for guests, friends and team members.

Working at Wild Honey provides an opportunity to bring some of the cues of fine dining to all day casual dining. It is a fun, vibrant and exciting place to work. As an employee of Wild Honey you will be able to make an impact every day, through teamwork, passion and an unwavering commitment to ensure every guest has an exceptional dining experience.

RESPONSIBILITIES

Join a team of passionate, fun and hustling Crew at Award-Winning and Top-Voted Best Brunch Spot in Singapore!

wildhoney.com.sg

In the words of our team members - No Place Like Home.

If you love breakfast, leads from the front in the kitchen and passionate about delivering exceptional levels of food quality, we are looking for a Chef de Partie (CDP) to join our Wild Honey family.

Job Description:

This position requires the activities during his shift for kitchen operation from food preparation to final production. It also involves maintaining of food quality served and the waiting period for serving.

• This position is a hands-on position and requires co-ordination closely with Sous Chef at all times, reporting any problems during operation
• Conduct daily briefing in absence of Sous Chef/Head Chef
• Respect the Sous Chef organization and job coordination
• Assume the duties in production during absence or inadequate kitchen staff
• Aware of food cost control and minimized food and supply wastage through daily kitchen production lists
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Maintain high standard of personal hygiene of kitchen team, inspect uniform and grooming during shift
• Ensure daily kitchen checklists are done during shift to ensure SOP is being followed
• Ensure all Commis / Line Cooks are trained in goods receiving and the quality of goods to receive and the storage practices are according to SOP
• Monitor the quality, presentation and quantity of all food items before serving
• Provide orientation, training, guidance and evaluation of Commis / Line Cooks
• Ensure front of house dealing with direct guest contact have full knowledge of all food items, ingredients and method in which dishes are prepared
• Create a sound and strong relationship with all staff

• Minimum culinary certificate or equivalent with minimum 3 years of relevant experience
• Good communications and leadership skills
• Able to motivate and promote teamwork
• Resolve issues in a fair and positive manner
• Patient with good listening skills
• Be punctual and well disciplined

This job description is intended to convey information essential to understanding the scope of the position and is not an exhaustive list of skills, efforts, duties, responsibilities, or working conditions associated with it. Management reserves the right to modify duties or job descriptions at any time.

Location Downtown Core, Central Region

Salary RANGE $2,500 - $3,500

Job Type Full Time

Description

The Heyco is the holding company managing a few restaurants around Singapore, South Side Keppel, SKOSH etc.

We are on the lookout for chef de partie!

Chef De Partie

The main responsibilities and tasks of this position are as listed below, but not limited to these:

Maintain daily mis-en-place and prepare ingredients

Inspect and clean food preparation areas, to ensure safe and sanitary food-handling practices

Ensure the highest standards and consistent quality in the daily preparation

Have full knowledge of all menu items, daily highlights and promotions

Adhere to recipes and stock management

EA Personnel Name: LIN MINGSHENG, EUGENE

EA Personnel No: R24124661

EA License No: 23C1695

Kitchen Operations Management:

• Prepare food according to SOP to achieve consistency of food execution and food quality control before service / dispatch.
• Prepare, cook food and present food effectively and efficiently, meeting the company operations manual and gold standards.
• Assist in the preparation, cooking, garnishing, and presentation of food.
• Keep up to date with the current promotions and new items on the menu.
• Ensure that procedures for supplies, equipment, and work areas comply with the established standards.
• Work safely around kitchen equipment and report any maintenance issues to the Culinary Manager.
• Assist in accurate food-ordering and stocking levels.
• Estimate amounts and costs of required supplies, such as food and ingredients.

Requirements & Competencies:

• Minimum of 1 year in basic culinary position
• Basic cooking and sanitary knowledge

Perks
* Birthday Leave to spend with loved ones on your special day
* Competitive Staff Discounts across outlets
* Medical and Health Insurance coverage
* Opportunity to learn from knowledgeable mentors in the industry

Chef De Partie

• In charge of specific station in the kitchen and responsible for all dishes that are prepared in this section
• Coordinate food production, stock and quality in the relevant station that the Chef de Partie is assigned to
• Check all set-ups for restaurant and events and coordinate food display and timing
• Supervise demi chef and cooks to make sure duties assigned are completed as per standards.
• Ensure station is organized meals go out on time and the work area is clean and orderly
• Rotates between different stations whenever needed to learn more
• Constantly check the quality of food prepared with regards to taste and temperature as per standard
• Maintain uniform presentation and garnish of all dishes as per set standards
• Monitor and fully implement the portion control established with the recipes to reduce spoilage and wastage
• Ensure smooth and effective communication between various kitchen stations.
• Supervision on receiving stocks to make sure stocks are received are correct.
• Ensure proper and timely maintenance of machineries and equipment, liaising with kitchen in charge if required
• Oversee that cleanliness standards are met for equipment, work stations and environment
• Adheres to rules and regulations set by the Management
• Willing to work shifts

Job Requirement

• Candidate must possess at least Professional Certificate/NiTEC in Food & Beverage Services Management or equivalent.
• At least 1 Year(s) of working experience in the related field is required for this position.
• Required Skill(s): Culinary
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.

• Responsible for the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production and preparation procedures.
• Cook and serve food on Teppanyaki (grill) table while entertaining guests with cooking skills.
• Prepare food for service (e.g. cutting vegetables, meats, preparing sauces, etc.), according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
• Ensure the availability of supplies and food or approved substitutions in adequate time for
• preparation.
• Set up and stock stations with all necessary supplies to prepare for service.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion in compliance with established standards.
• Plans food production to coordinate with meal serving hours so that the standard of excellence, quality, temperature and appearance of food are maintained at all times.
• Cook menu items in cooperation with the rest of the kitchen team.
• Stores all food properly and safely, marking the dates and items.
• Maintain a prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation. Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
• Comply with hygiene and sanitation regulations and safety standards at all times.
• To ensure proper handling of all kitchen equipment at all times.
• Answer, report and follow the instructions of the Head Chef and/or Chef in-charge at all times.
• Maintain a positive and professional approach with co-workers and customers.
• To report any necessary equipment repair and maintenance, workplace incidence or failure to meet performance standards by any of the kitchen staff to higher authority.

SUMMARY

This role will be responsible for overseeing the preparation, cooking, and presentation of dishes in the restaurant. You will be working closely with the Sous Chef in contributing towards the delivery of quality food to all our guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen and be a role model to the junior chefs.

RESPONSIBILITIES

• Ensure that all food production meets/exceeds standards

• Work effectively with all kitchen team to ensure a high level of service experience

• Exercise cost control in minimizing wastages and spoilage of food products

• To ensure knowledge of the product is maintained and communicated to all relevant personnel

• To liaise with superviosr

• To ensure mis en place is completed accordingly

• To report any maintenance issues to the supervisor immediately

• Ensure strict food safety, sanitation and hygiene requirements and practices is adhered

• Follows and adheres to Company policies, processes, and procedures accordingly

REQUIREMENTS

• Minimum professional certificate in Culinary Arts

• At least 3 years of relevant working experience

• Able to lead and is a team player

• Good communication and interpersonal skills

• Good Microsoft Office skills

• Able to work in a fast-paced environment

Happiness is a full belly and you know the ways to keep our guests satisfied with your delicious creations.

Pssst.. you’ll also be joining an award-winning team behind the Best Buffet Restaurant in Singapore for 7 years running (voted by SPH AsiaOne People’s Choice Awards)! It is also a halal-certified kitchen.

We are looking for Cook / CDP in the following section:

• Main Kitchen (room services)
• Asian
• Western
• Cold Kitchen
• Japanese

Your duty includes (but is not limited to):

1) Preparing daily items from A la Carte, Buffet & Catering menus and to standby mise en place and live cooking station items to be consistent with existing standard operating procedures

2)Being stationed at the live cooking station, you replenish buffet items and attend to guest requests in a timely manner

3) Maintaining the cleanliness and hygiene of the working environment and operating equipment

Write to us if you check the following listed:

• Passionate about culinary arts
• Service-oriented
• Able to work independently under tight timelines
• Physically fit
• 5-day a week including weekends and public holidays
• 3 Rotating Shifts
• 7am to 4.30pm
• 1.30pm to 11pm
• 10.30pm to 8am ($12 night allowance)

See what our talents get to enjoy…

• Operations teams’ designer uniforms and duty meals are on us.
• Comprehensive medical and insurance coverage simply because we care.
• Flexible benefits for many things that matter such as dental, optical and health screening expenses.
• Big listening ears for refreshing ideas and open communication.
• Allowance for a home away from home if you are from overseas.
• Sweetheart discounts at our award-winning hotel and best buffet restaurant, Carousel.
• Growth, development and opportunities given.
• Recreational activities and loads of FUN!
• 24-hour gym for you to keep fit.
• Chillax Lounge, a space created especially for you to chill out and relax in.
• Tokens of appreciation to celebrate career and personal milestones with you.
• A day off during your birthday month to pamper yourself.
• Privileges at selected merchant outlets just for you.

• Support and follow direction of Resident Chef in order to perform the role with precision and attention to detail in a Pizzeria.
• Demonstrate a positive attitude with a passion and take pride in the role and responsibility.
• Prepare daily mise-en-place.
• Prepare meals / food items accurately as directed and according to recipe, menu specification and expected standard.
• Contribute to effective kitchen operations and exhibit consistent willingness to assist other team members with job duties in addition to assigned tasks.
• Ensure that day-to-day kitchen activities are performed with efficiency while displaying the strong ability to multi task.
• Adhere to all standards for food hygiene, presentation, production and portioning.
• Monitor the production of food items to ensure compliance with prescribed recipes and specifications.
• Maintain standard cleanliness and sanitation in all kitchen areas.
• Minimise food wastage.
• Ensure sufficient stocks in storage and inform superior for replenishment.
• Other job related tasks as and when assigned

Our Offer For Confirmed Staff

1. 5 days week
2. Split shift allowance
3. Staff meals & uniform provided
4. Medical, Dental benefits
5. Les Amis Group wide dining discounts

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new Mexican recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where nece
• Must be able to work on weekends and public holidays.

Responsibilities:

• Prepare and cook high-quality dishes in accordance with company standards and recipes.
• Plan menus that reflect seasonal ingredients and meet customer expectations.
• Supervise kitchen staff and coordinate food preparation schedules.
• Ensure food safety and sanitation practices are followed at all times.
• Manage kitchen inventory, including ordering and stocking ingredients.
• Monitor food costs and work within budgetary guidelines.
• Train and mentor kitchen staff on proper cooking techniques and procedures.
• Develop new recipes and innovate on existing menu items.
• Maintain a clean and organized kitchen environment.
• Collaborate with management on menu planning, staffing, and customer service issues.

Requirements:

• Proven experience as a chef or cook in a similar role.
• Culinary degree or equivalent certification preferred.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Ability to work well under pressure in a fast-paced environment.
• Excellent leadership and communication skills.
• Attention to detail and creativity in food presentation.
• Understanding of food safety and sanitation regulations.
• Availability to work evenings, weekends, and holidays as needed.

GOODWOOD PARK HOTEL SINGAPORE

One of Singapore’s most established Heritage Hotel and strategically located at Scotts Road, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Food & Beverage Department.

Reporting to the Chef De Partie, your job responsibilities include, but not limited to:-

Responsibilities

• Support the Pastry Team in the preparation, production and presentation of our pastries and cakes.
• Experience in pastries and cakes production and decorations.
• Creative and has eyes for details.

Event: Christmas & Chinese New Year

Date: 4 November 2024 to 14 February 2025, 5-6 day work week

Time: 9am to 6pm

Break: 45 minutes unpaid break

Salary: $120/day

Job Description & Requirements

Japanese Yakitori Chef Position

At Least 8 - 10 Years' experience as a authentic Yakitori Chef with:

- Master the skills of charcoal Grilling

- In depth knowledge of Japanese Yakitori Cuisine

- Good understanding of General Japanese Cuisine

- Established experience in managing and operating a Yakitori restaurant with a capacity of 100 seatings and 15 Staffs under time pressure.

- Highly skilled in yakitori preparations and grilling

- Able to cover Head Chef Position and job scope under his absent

- Chef being the Core of the restaurant, has to undertake all staff responsiblities in case of anyone's absent.

- Control Ingredients ordering well in order to prevent food wastage.

- Control every kitchen staffs working schedule to allow a smoother work flow.

- Capable of designing and creating new and innovative yakitori dishes and accompaniments.

- Able to maintain high restaurant standards in line with top Yakitori restaurants in Japan

- Capable of independently preparing and cooking restaurant quality yakitori dishes and accompaniments.

- Able to supervise kitchen, food and drink produce inventory including costing.

- Able to conduct negotiations with suppliers.

- Able to supervise , train and motivate staffs

- Taking up Full responsibilities of training up all kitchen Staffs working potentional

- Certified at the highest level under the Food & berverage Specialists organisation, Japan or its equivalent

- Able to work long hours and odd hours works

- Must have complete knowledge of Food/ Beverage/ Food Preparation/ Professional Customer Service Stanards

- Able to provide improvements on restaurant workflow

- Japanese language N1 or more

- Communication with Japanese suppliers and staff and customer.

- Create seasonal menu.

· Assist and follow instruction by Sous Chefs to perform job task

· Follow the tasks assigned by Sous Chef and complete it within time frame

· Prepare required ingredients and sauces

· Ensure the highest standards and consistent quality in the daily preparation

· Adhere to recipes and stock management

· Practice proper inventory management

· Maintain a high standard of cleanliness and sanitation in and around all culinary work areas

· Ensure adherence to all safety and hygiene regulations by the respective government agencies within the kitchen

Responsible for the daily management and food production of the kitchen and Chinese Banquet kitchen, ensuring maximum quality and profitability.

KEY RESPONSIBILITIES:

· Organise and maintain efficient flow of the kitchen operations in accordance to forecasted events and planned menus.

· Ensure food is prepared fresh and with the highest quality.

· Adhere strictly to all recipes, methods and instructions given by Chinese Executive Chef/ Assisant Chinese Executive Chef.

· Constant check on associates’ food handling and storage procedures to ensure compliance with standards.

· Assist Chinese Executive Chef/ Assistant Chinese Executive Chef in daily requisitions and planning for special menu.

· In charge of inventory and ordering of food items, ensure sufficient stock to support the operations.

· Check on quality of food items upon receiving from supplier, ensuring freshness and in accordance to the market list ordered.

· Conduct daily walk through the kitchen at the end of shift to ensure cleanliness and food items are kept in proper storage.

· Maintain high standards of quality control, hygiene, health and safety within the kitchen.

· Help out in any area of the kitchen when circumstances dictate.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing the Pastry Kitchen as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Pastry Kitchen operation and administration.

• Minimum 2 years work experience as Pastry Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
• Ideally with an apprenticeship or professional diploma in Food Production with pastry specialisation.
• Qualification in Kitchen Production or Management will be an advantage.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Are you a talented and hard-working Pastry Chef looking for a new challenge and an opportunity to advance your career and showcase your skills?

If cooking is your passion, and if you love making others happy with your sweet treats, you will love this position!

We are looking for a great patisser to join our cooking dream team. This is an exciting opportunity for an enthusiastic, creative, patient and driven Pastry Chef to build menus, share their knowledge and experience and delight our clients taste buds.

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

French brasserie restaurant since 2011, looking for Sous Chef de Cuisine to lead kitchen team and maintain food quality and food standard.

As Sous Chef, you will be responsible for overseeing all aspects of kitchen operations to ensure the consistent delivery of high-quality French cuisine. Working closely with the Executive Chef/Owner, you will lead a team of culinary professionals and uphold the standards of excellence that define our restaurant.

• Proven experience as a Sous Chef, preferably with a focus on French cuisine.
• Strong leadership skills with the ability to motivate and inspire a team of culinary professionals.
• Excellent communication and interpersonal skills to effectively collaborate with colleagues and interact with guests.
• Attention to detail and a passion for delivering exceptional food quality and presentation.
• Knowledge of French culinary techniques, ingredients, and traditions is highly desirable.

You will be responsible to provide an excellent and consistent level of service to your customers. The Demi Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and and in accordance with the hotel’s standards.