Role Overview
The Demi Chef assists the Sous Chef and Head Chef in daily kitchen operations by preparing ingredients, cooking assigned dishes, and maintaining kitchen cleanliness and efficiency. This role is responsible for ensuring food is prepared according to the restaurant's quality and presentation standards.
The Demi Chef typically manages a specific station in the kitchen and supports the team in delivering consistent and timely service.
Key Responsibilities
Food Preparation & Cooking
- Prepare ingredients and cook dishes according to established recipes and standards.
- Ensure consistency in taste, presentation, and portioning.
- Manage and maintain assigned kitchen station during service.
- Assist in plating and final presentation of dishes.
Kitchen Operations
- Support the Sous Chef and Head Chef in daily kitchen operations.
- Ensure smooth workflow during food preparation and service periods.
- Assist with prep work before service and cleaning after service.
Quality Control
- Ensure all food items meet quality and presentation standards before serving.
- Check freshness and quality of ingredients before use.
- Follow proper cooking techniques and kitchen procedures.
Hygiene & Safety
- Maintain high standards of kitchen cleanliness and organization.
- Follow food safety and hygiene guidelines in accordance with Singapore Food Agency (SFA) regulations.
- Ensure proper food storage and labeling procedures.
Inventory & Stock Management
- Assist with stock rotation using FIFO (First In First Out) practices.
- Inform supervisors of low stock or ingredient shortages.
- Help with basic inventory and ingredient preparation.
Team Support
- Work closely with other kitchen staff to ensure efficient service.
- Assist junior kitchen staff when required.
- Follow instructions from the Sous Chef and Head Chef.
Requirements
- Minimum 1-3 years of kitchen experience in a restaurant or hospitality environment.
- Basic knowledge of cooking techniques and kitchen operations.
- Ability to work in a fast-paced kitchen environment.
- Good teamwork and communication skills.
- Basic understanding of food hygiene and safety standards.
