Demi Chef

The Demi Chef is a key member of the culinary team, playing a vital role in ensuring the effective and efficient operation of the kitchen. This position necessitates a creative individual who can work in a fast-paced environment, delivering high-quality dishes with consistent presentation and flavor. The Demi Chef assists in the preparation and cooking of a wide variety of menu items and collaborates closely with the Sous Chef and Head Chef. Their contribution is critical in maintaining the high standards of food quality and safety. The role also involves mentoring junior kitchen staff, ensuring that hygiene standards are met, and managing culinary tasks as delegated by senior chefs. An ideal candidate should possess a passion for cooking, a positive attitude, and a willingness to learn and develop their culinary skills further.

Responsibilities

• Assist the head and sous chefs in food preparation tasks and techniques.
• Prepare and cook high-quality dishes consistently according to the recipe standards.
• Contribute creative ideas for menu development and daily specials.
• Maintain hygiene and sanitation standards within all food preparation areas.
• Manage the preparation of sauces, vegetables, and garnishes as required.
• Ensure all mise en place is fresh, stocked up, and organized efficiently.
• Support the team in managing kitchen inventory and food supplies.
• Monitor food stock and place orders when necessary to maintain inventory levels.
• Communicate effectively with other kitchen staff to ensure smooth operations.
• Mentor junior kitchen staff and offer guidance in developing their skills.
• Adhere to all food safety and health regulations to ensure compliance.
• Participate in training programs to remain informed about culinary innovations.

Requirements

• Proven experience as a Demi Chef or in a similar culinary role.
• Strong understanding of various culinary and cooking techniques and methods.
• Ability to work efficiently and diligently under pressure in a fast-paced kitchen environment.
• Excellent communication skills and the ability to work well with a team.
• Knowledge of best practices for food safety and kitchen hygiene regulations.
• Culinary certification or relevant professional culinary degree is advantageous.
• Willingness to work flexible hours, including weekends and holidays.