Araya, our new addition to the Culinary Arts Group at The Mondrian hotel, is the world’s first and only Chilean South Pacific fine dining Michelin-starred restaurant dedicated to showcasing the rich flavors of Latin American cuisine. We aim to redefine this culinary tradition by pushing boundaries while still honoring its heritage. The tasting menu will be ever-evolving, always celebrating the finest seasonal ingredients through the chefs’ experiences and inspirations, expressing their soulful approach to the craft.
As you step into our intimate 30-seat restaurant, you will be greeted by an inviting atmosphere, complete with a counter and open kitchen. Here, you can witness the skilled culinary artistry first-hand, as our talented team creates delectable dishes right before your eyes.
We are privileged to have an esteemed Michelin-starred chef husband and wife team of Latin American chef partners leading our kitchen. Their expertise and passion are evident in every dish they prepare, ensuring that your dining experience with us is truly unmatched within our city.
We are looking for a passionate and detail-oriented Food Runner to join our team! In this role, you will play a vital role in ensuring a smooth and enjoyable dining experience for our guests by delivering delicious food and maintaining a positive atmosphere.
Job Overview
As a Demi Chef (Pastry), you are responsible for supporting the Pastry Chef in the kitchen delivering consistently high-quality products, handling and receiving of goods and good hygiene practices.
Demonstrating good knowledge of basic techniques, you will be ensuring the highest quality standards and consistency in the daily production as well as accommodating and advising clients with special requests and demands.
Role and responsibilities
To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
- Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Coordinates daily tasks with the Sous Chef.
- Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
- Ensure that the production, preparation and presentation of food are always of the highest quality.
- Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
- Follows good preservation standards for the proper handling of all food products at the right temperature.
- Operate and maintain all department equipment and reporting of malfunctioning.
- Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
- Personally responsible for hygiene, safety and correct use of equipment and utensils.
- Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
- Checks periodically expiry dates and proper storage of food items in the section.
- Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.
- Guides and trains the subordinates daily to ensure high motivation and economical working environment.
- Assess quality control and adhere to restaurant service standards.
- Carry out any other duties as required by management.
- At least 1 year of working experience in the related field is required for this position.
Requirements
- High School Diploma or a bachelor’s degree in Culinary Arts
- Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry.
- Experience in MICHELIN and/or fine dining restaurants are highly advantageous.
- Complete knowledge of the industry’s best practices, hygiene, and safety standards
- Familiarity with pastry preparation techniques and kitchen equipment
- Excellent hygiene standards
- Good time management and organizational skills
- Strong communication and listening skills
- Ability to multitask and prioritize tasks
- Ability to work at flexible hours and on weekends
- A team player as well as able to work independently
- Having an eye for detail
- Ability to offer excellent customer service
