Demi Chef

Job DescriptionFood Preparation: Assist in the preparation of ingredients, mise en place, and cooking under the guidance of the Chef de Partie.Cooking: Execute cooking tasks as assigned, ensuring that dishes are prepared according to the recipes and hotel's quality standards.Station Management: Maintain and organize the assigned section of the kitchen, ensuring cleanliness, orderliness, and proper functioning of equipmentQuality Control: Ensure the quality, taste, and presentation of dishes meet the hotel's standards before they are sent out to customers.Safety and Hygiene: Adhere to all food safety and hygiene regulations, including proper handling, storage, and disposal of food items.Menu Development: Assist in the development of new menu items, testing recipes, and suggesting improvements.Team Collaboration: Work closely with other kitchen staff to ensure smooth and efficient kitchen operations.Inventory Management: Assist in the monitoring of food inventory, placing orders, and managing stock levels.Training: Train and mentor junior kitchen staff, including Commis Chefs and apprentices.Adaptability: Be flexible and able to work in various kitchen sections as needed.Qualifications•A Diploma/Certificate in Food and Beverage production•Minimum 2 years working experience in a similar position•Good knowledge of HACCP and other procedures in Food Production