Demi Chef -Western Cuisine

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

. Helps preventing spoilage and overproduction through daily checks.

. Train and motivate subordinates and to maintain communication between supervisor and subordinates.

. Responsible for cleanliness and keeping of set hygiene standards in the assigned area.

. The Demi Chef influences the skills, knowledge, attitude, communication and team spirit of subordinates.

. Responsible to supervise and prepare all food in assigned kitchen.

. Prevent food spoilage through daily checks and ensures that all incoming and outgoing food items are up to agreed standards.

. Have full knowledge of all menus being offered in the respective kitchen at any one time.

. Ensure that all conducted training of food preparations, hygiene and grooming standards is relayed, understood and followed by subordinates.

. To ensure that all kitchen Mise en Place is prepared according to production plan.

. To carry out daily checks of all refrigerators and freezers.

. Check food storage areas and refrigerators for cleanliness and proper functioning at least twice daily.

. To ensure constant rotation of all stocks in the kitchens.

. To ensure highest standards of hygiene are always adhered to throughout Food preparation.

. Keep Chef de Partie informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations.

. Perform any other duties as required by the Executive Chef, Executive Sous Chef or Sous Chef from time to time.

Requirements:

. Completion of GCE O or minimum of two years related experience and/or training or equivalent combination of education and experience.

. Knowledgeable in all food products.

. Knowledge of all cooking methods.

. Knowledgeable in all cutting methods.

. Trained in all food safety and sanitation standards