Demi Chef

Job Detail

The incumbent will assist the Sous Chef in the daily operations of the kitchen, ensuring the smooth running of the kitchen, maintaining high standards of food quality, and adhering to health and safety regulations. Food Preparation: • Assist in the preparation of various dishes according to the chef's specifications. • Ensure the freshness and quality of ingredients. • Follow recipes and standards to maintain consistency in food quality. Station Management: • Oversee the operations of a specific station in the kitchen as assigned by the Director of Culinary. • Assist in managing inventory for the assigned section. Notify senior chefs when ingredients need to be replenished. Minimize wastage by following proper portion control and storage procedures. • Ensure that the station is clean, organized, and properly stocked before service. Inventory Management: • Assist in managing kitchen inventory. • Monitor stock levels and place orders as needed and advised by Sous chefs. • Any other tasks as assigned by the Director of Culinary.