Job Description:
A Demi Chef in a central kitchen prepares ingredients (mise en place), cooks and plates dishes according to recipes, maintains strict hygiene and food safety, manages inventory, and supports the team for high-volume, consistent food production across multiple outlets, essentially acting as a junior chef or station supervisor under a Chef de Partie or Sous Chef, focusing on quality, efficiency, and standardization.
Primary job functions:
- Check the list of daily works.
- Organize the place of work in order to have a clean and efficient space.
- Organize the job of commis and trainee.
- Take care of ordinary food production according with the chef de partie.
- Interest in the preparation of dishes and their study and composition.
- Follow carefully the instructions given by the chef de partie.
- Follow as closely as possible the application of HACCP.
- Pay attention to the use of refrigerator space, always using the rule of first in first out.
- Care of the cleanliness of workstation.
Key Responsibilities
- Food Preparation: Execute daily food prep (chopping, marinating, etc.) and cook menu items, ensuring consistency in quality, quantity, and presentation.
- Hygiene & Safety: Maintain immaculate cleanliness of workstations, equipment, and storage areas, adhering to company and regulatory standards (e.g., , ).
- Inventory & Stock: Receive, store (FIFO), rotate stock, and monitor ingredient quality to minimize waste.
- Team Support: Assist Sous/Head Chefs, work collaboratively with other chefs, and potentially supervise junior staff (commis).
- Operational Efficiency: Ensure timely service, manage production needs, and follow all standard operating procedures.
Essential Skills & Requirements
- Proven culinary experience, often in a similar role or specific station.
- Ability to work in a fast-paced, demanding environment.
- Strong understanding of food safety and hygiene.
- Passion for food, attention to detail, and a team-oriented attitude.
Central Kitchen Specifics
- Focuses on bulk production and standardization for multiple locations.
- Will involve specific stations like cold kitchen (salads, desserts) or pastry.
Core Responsibilities
- High-Volume Production: Oversees the daily preparation of large batches of food, ensuring it meets standardized recipe cards and quality benchmarks.
- Station Management: Responsible for the efficient running of an assigned section (e.g., Cold Kitchen, Pastry, or Hot Production).
- Staff Supervision: Directs the work of Commis Chefs and kitchen assistants, providing on-the-job training and ensuring productivity targets are met.
- Mise en Place: Ensures all base ingredients (chopping, marinating, par-cooking) are ready for final processing or delivery to branch outlets.
- Inventory & Stock Control: Manages stock levels, places daily orders, and implements the First-In-First-Out (FIFO) method to minimize waste.
- Quality Assurance: Monitors the freshness and quantity of all incoming supplies and outgoing prepared products.
Hygiene & Safety Standards
- Regulatory Compliance: Maintains strict adherence to food safety regulations, such as NEA (Singapore) or local health standards.
- Sanitation: Ensures all workstations, storage areas, and machinery (e.g., industrial mixers, blast chillers) are cleaned and sanitized according to HACCP guidelines.
- Temperature Control: Manages and records temperatures for raw, cooked, and stored items during the production and cooling phases.
Key Skills & Requirements
- Culinary Expertise: Strong knife skills and technical knowledge of various cooking methods (boiling, baking, vacuum-sealing).
- Multitasking: Ability to manage several production lines simultaneously in a fast-paced environment.
- Leadership: Emerging management skills to supervise junior staff and act as second-in-command to the Chef de Partie or Sous Chef.
- Physical Stamina: Capacity to stand for long periods and handle heavy industrial kitchen equipment.
