Demi Chef

Job Detail

Ensures that all company minimum brand experience standards have been implemented. Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. Organises and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity. Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine. In collaboration with Stewarding Department, establishes, controls and maintains the highest level of hygiene including ISO 22000 and HACCP certification throughout the kitchen. Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage. Assists to monitor food and operating costs and assists to control them by reducing waste. Assists to train the culinary associates in that section of the kitchen in the skills necessary for them to perform their function. Stores foods in designated areas. Cleans work areas, equipment and utensils, segregates and removes garbage Distributes supplies, utensils, and portable equipment. Carves various cooked meats Assists in quality control of items. Sets up buffet presentations.