M
Demi Chef (Hotel / Resort)
$ 3,200 - $ 3,200 / Per Mon
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Main Duties and Responsibilities
We are seeking a passionate culinary professional to join our pre-opening team as our Demi Chef.
As part of the pre-opening team, the incumbent will help embed and strengthen our brand’s service & quality standards and establish the relevant protocols to ensure a successful opening.
Key Responsibilities
The incumbent will assist the Sous Chef in the daily operations of the kitchen, ensuring the smooth running of the kitchen, maintaining high standards of food quality, and adhering to health and safety regulations.
Food Preparation:
Assist in the preparation of various dishes according to the chef's specifications.
Ensure the freshness and quality of ingredients.
Follow recipes and standards to maintain consistency in food quality.
Station Management:
Oversee the operations of a specific station in the kitchen as assigned by the Director of Culinary.
Assist in managing inventory for the assigned section. Notify senior chefs when ingredients need to be replenished.
Minimize wastage by following proper portion control and storage procedures
Ensure that the station is clean, organized, and properly stocked before service.
Inventory Management:
Assist in managing kitchen inventory.
Monitor stock levels and place orders as needed and advised by Sous chefs.
Any other tasks as assigned by the Director of Culinary.
Job Requirements
Nitec/Higher Nitec in Culinary or Hospitality Management, or any related field of professional qualification.
Candidates without working experience are welcome.
1 to 2 years’ experience, preferably in the hospitality or food & beverage industry. Pre-opening experience would be useful.
Fresh grad are welcome to apply.
Strong knowledge of food preparation techniques and culinary terminology.
Excellent organizational and time management skills.
Ability to work under pressure.
We are seeking a passionate culinary professional to join our pre-opening team as our Demi Chef.
As part of the pre-opening team, the incumbent will help embed and strengthen our brand’s service & quality standards and establish the relevant protocols to ensure a successful opening.
Key Responsibilities
The incumbent will assist the Sous Chef in the daily operations of the kitchen, ensuring the smooth running of the kitchen, maintaining high standards of food quality, and adhering to health and safety regulations.
Food Preparation:
Assist in the preparation of various dishes according to the chef's specifications.
Ensure the freshness and quality of ingredients.
Follow recipes and standards to maintain consistency in food quality.
Station Management:
Oversee the operations of a specific station in the kitchen as assigned by the Director of Culinary.
Assist in managing inventory for the assigned section. Notify senior chefs when ingredients need to be replenished.
Minimize wastage by following proper portion control and storage procedures
Ensure that the station is clean, organized, and properly stocked before service.
Inventory Management:
Assist in managing kitchen inventory.
Monitor stock levels and place orders as needed and advised by Sous chefs.
Any other tasks as assigned by the Director of Culinary.
Job Requirements
Nitec/Higher Nitec in Culinary or Hospitality Management, or any related field of professional qualification.
Candidates without working experience are welcome.
1 to 2 years’ experience, preferably in the hospitality or food & beverage industry. Pre-opening experience would be useful.
Fresh grad are welcome to apply.
Strong knowledge of food preparation techniques and culinary terminology.
Excellent organizational and time management skills.
Ability to work under pressure.
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