DEMI CHEF

Job Responsibilities

1. Assist the Chef de Partie and Head Chef in the daily kitchen operations and food preparation.
2. Prepare and cook food according to recipes, menu specifications, and established quality standards.
3. Ensure consistency in food taste, presentation, portion sizes, and quality.
4. Prepare ingredients, including washing, cutting, marinating, portioning, and storing food items.
5. Maintain cleanliness and hygiene in the kitchen, including workstations, cooking equipment, utensils, and storage areas.
6. Ensure compliance with food safety, hygiene, and workplace safety standards.
7. Monitor food stock levels, check ingredient quality and freshness, and report shortages to the supervisor.
8. Assist with receiving, storing, and rotating food supplies according to the first-in, first-out (FIFO) system.
9. Minimise food wastage and assist in controlling food costs through proper ingredient handling and portion control.
10. Ensure food is prepared and served within the required time during service periods.
11. Assist in developing and preparing menu items, daily specials, and seasonal dishes as required.
12. Coordinate with other kitchen team members to ensure smooth and efficient kitchen operations.
13. Ensure all kitchen equipment is used properly and report any malfunction or maintenance issues to the supervisor.
14. Follow instructions from the Chef de Partie, Sous Chef, and Head Chef to maintain kitchen standards.
15. Perform other kitchen-related duties as assigned by management.