- Demi chef oversees line or station cooks within a production area -- such as the wok, grade-manger or pastry section.
- A demi chef relays orders to his station cooks and ensures that each menu item his station is responsible for is prepared on time.
- Oversees all preparation, cooking and presentation for plates.
- Required to assist with cooking, preparation and plating when station chefs are absent.
- Demi chef also ensures that all health and food safety standards are practiced and helps troubleshoot any kitchen issues that may arise.
- Demi chef is responsible for one or more stations, such as the grade manger, fryer, wok, noodles and pastry.
- Demi chef is responsible for most food preparation and cooking, and many are responsible for cleaning the kitchen at the end of night as well.
- Follows good preservation standards for the proper handling of all food products at the right temperature.
- Ensure effective communication between staff by maintaining a secure and friendly working environment.
- Personally responsible for hygiene, safety and correct use of equipment and utensils.
- Ability to produce own work in accordance with a deadline.
- Checks periodically expiry dates and proper storage of food items in the section.
- Daily feedback collection and reporting of issues as they arise.
- Carry out any other duties as required by management.
Qualifications:
- Higher Certificate in Culinary skills
- 2-5 years experience in the kitchen
- Good knowledge of ingredients and cooking methods
- Good knowledge of food handling, preparation and procedures
- Excellent knowledge of food hugiene regulations and company quality standards
- Acute taste for food
- Passion to cook
- Able to work in a fast pace and under pressure
- positive attitude
- Willingness to learn
- Able to work in a team
