• The Demi Chef is responsible for overseeing a specific section of the kitchen, ensuring high-quality food preparation, presentation, and hygiene standards. The Demi Chef works closely with the Sous Chef to maintain smooth kitchen operations, train junior staff, and uphold the restaurant or hotel's culinary reputation.

Key Responsibilities:

1. Food Preparation & Cooking

• Prepare and cook dishes according to recipes and quality standards.
• Ensure food presentation meets company standards.
• Manage inventory and portion control in assigned section.

2. Section Management

• Oversee a specific kitchen station (e.g., grill, sauté, pastry, or cold kitchen).
• Ensure all mise en place is prepared before service.
• Maintain a clean and organized workstation.

3. Quality Control & Hygiene

• Follow food safety and hygiene regulations (HACCP standards).
• Monitor and maintain kitchen equipment and report issues.
• Ensure all food items are stored correctly to prevent spoilage.

4. Team Supervision & Training

• Assist in training and mentoring junior kitchen staff.
• Support the Sous Chef in ensuring smooth kitchen operations.
• Communicate effectively with team members to ensure efficient workflow.

5. Collaboration & Innovation

• Work with the culinary team to develop new dishes and improve existing recipes.
• Provide feedback on menu items and kitchen operations.

Requirements:

• Proven experience as a Demi Chef or similar role.
• Culinary degree or relevant kitchen experience.
• Strong knowledge of kitchen operations and food safety standards.
• Ability to work efficiently in a fast-paced environment.
• Team player with leadership skills and attention to detail.