Demi Chef

Job Scope:

The Demi Chef is responsible for preparing all food products in all kitchen sections and making them ready for in-house service or dispatching to delivery.

1. Prepares and ensures outstanding food quality, appearance, and consistency that adhere to restaurant's recipes and standards

2. Completes assigned prep work duties in an efficient time frame

3. Support the Chef de Partie or Sous Chef in the daily operation and work

4. Moves prepared food out of the prep area continuously

5. Works together in a team-oriented environment to produce foods in a timely and orderly manner

6. Assists in ensuring the accuracy and quality of received food products and other supplies as required for daily operations

7. Keeps all workstations and equipment as clean as possible at all times. Follows a cleaning schedule for designated equipment and storage areas

8. Keeps sanitation solutions up to Company codes at all times and ensures that all utensils, plate ware, glassware, storage containers, serving dishes, and equipment are always clean and sanitized

9. Observes compliance with the company's policies and procedures, as well as governmental laws and regulations

10. Collaborates with CDP to create new ideas for their sections

11. Constantly develop skills and knowledge

12. Performs other duties pertinent to this job as assigned

13. Communicates professionally with the supervisor in charge and subordinates while keeping a productive working environment

Knowledge, Skills, and Experience

1. Minimum 3-4 years of kitchen experience, previously worked in a fine dining concept

2. Understands oral and written instructions in English

3. Handles multiple priorities and works under stress

4. Maintains all international standards of health guidelines for food preparation and safety

5. Passes all required job-related tests

6. Ability to perform manual labor

Physical Requirements

1. Work involves moderate exposure to high temperatures, dust, fumes, smoke, and/or loud noises

2. Moderate physical activity, such as handling objects up to 25 kilograms and standing or walking for more than 6 hours per day

3. Work environment involves potential exposure to hazards or physical risks, which requires following basic safety precautions