Demi Chef
Job Summary
The Demi Chef is responsible for preparing and cooking menu items while maintaining strict adherence to recipes and quality standards. The role involves managing station readiness, ensuring consistency in taste and plating, and maintaining high hygiene and safety protocols. The successful candidate will also assist in inventory management and support the training of junior kitchen staff.
Responsibilities
- Prepare and cook menu items
- Manage mise en place and station readiness
- Ensure quality, portioning, and plating consistency
- Maintain kitchen cleanliness and safety standards
- Monitor stock and manage inventory
Required Skills
- 1-2 years kitchen experience
- Basic to intermediate cooking skills
- Hot line, grill, pantry, or fry operations
- Ability to work under pressure
- Strong attention to detail
Job Details
Key Responsibilities
- Prepare and cook menu items according to recipes, SOPs, and presentation standards.
- Manage mise en place and station readiness before service.
- Ensure consistency in taste, portioning, plating, and cooking quality.
- Maintain cleanliness and organization of assigned section at all times.
- Monitor stock usage, minimize wastage, and control over-portioning.
- Communicate shortages, prep needs, and operational issues to superiors.
- Assist with stock rotation, storage, and daily inventory checks.
- Maintain compliance with food safety, hygiene, and kitchen safety procedures.
- Support training of junior staff and kitchen helpers where needed.
- Assist with receiving goods and checking product quality when required.
Requirements
- At least 1–2 years of kitchen experience in a restaurant environment.
- Basic to intermediate cooking skills.
- Familiarity with hot line, grill, pantry, fry, or prep section operations.
- Able to follow recipes and work consistently during busy service.
- Good communication and teamwork.
- Station discipline.
- Basic cooking execution.
- Consistency under pressure.
- Time management.
- Attention to detail.