Demi Chef - Cold Kitchen

Responsibilities

• Ensuring quality consistency in the preparing, cooking and serving of all food according to hotel recipes and standards
• Complete daily checks of all mis en place in accordance with quality standards
• Continually strive to improve food preparation and presentation
• Maintaining current knowledge of all menu items, daily specials and promotions
• Maintaining proper rotation of product in all chillers to minimize wastage/spoilage
• Assisting with intake and storage of deliveries
• Maintaining superior hygiene, health and safety standards. Includes ensuring the cleanliness and maintenance of all work areas, utensils, and equipment
• Following kitchen policies, procedures and service standards and all safety and sanitation policies when handling food and beverage
• Knowledge of HACCP and food safety standards
• Passion for culinary excellence and a commitment to continuous learning and development

• Proven experience as a Demi Chef de Partie or equivalent role in a luxury hotel or fine dining establishment.
• Excellent leadership, communication, and interpersonal skills.
• Ability to thrive in a fast-paced environment and handle pressure with grace and professionalism.
• Flexibility to work evenings, weekends, and holidays as required.

• Executive

• Full-time

• Management and Manufacturing

• Hospitality, Accommodation and Food Services, and Food and Beverage Services