Demi Chef

Position Summary: 

A Demi Chef assists the Chef de Partie and Junior Sous Chef, stepping in to lead the section in their absence. They must be well-versed in their section's operations and overall kitchen functionality. Their primary duties include organizing their section, supervising line or station cooks, and ensuring timely, high-standard, and cost-effective production from their area, such as sauces, vegetables, or pastries.

Duties & Responsibilities: 

• Provide a professional support to the head chef whenever deemed necessary. 
• To help ensure that all stocks are kept under optimum conditions. 
• To help ensure all mise-en-place is always freshly prepared and on time. 

• To ensure any anticipated shortages are communicated promptly to the section chef or head chef. 
• To ensure that all dishes are being prepared to the correct recipe and to the correct quantity. 
• Relays orders to his station cooks and ensures each menu item in his station is prepared on time.  
• Oversee all preparation, cooking and presentation for plates. Required to assist with cooking, preparation and plating when station chefs are absent.  
• Implement and/or adhere to cost effective standard procedures for daily kitchen operation and ensure his/her respective sections are complying with the standards. 
• To ensure efficient and professional running of his/her respective sections, including working with other sections within the kitchen/restaurant. 
• Strictly adhere to the health and safety guidelines of the restaurant. 
• Ensure personal and kitchen hygiene at all times. Also to constantly maintain the cleanliness and tidiness of the kitchen during both mise en place and service times. 
• Assist all colleagues with questions and problems that might hinder a smooth operation flow. 
• Help troubleshoot any kitchen issues that may arise. 
• Ensure efficient and smooth running of own section, including creating and up keeping a safe working environment. 
• Assist all colleagues to complete their tasks as and when needed. 
• To constantly provide support and assistance to his/her superiors in the department. This includes but not limited to, the Jr. Sous Chef, Sous Chef and the Head Chef. 
• Ensure that work area is always clean, neat, and organised. 
• Be prepared to work overtime to accommodate the busy period in the restaurant. 
• Complete tasks as assigned and be willing to work overtime within reasonable means as necessary to make sure tasks are completed. 
• Work together with staff on the same level, train and retrain on technical skills and communication skills. 
• Help to guide all staff that are under his/her supervision so that their performance is up to par. 
• Ensure that all associates comply with the grooming, hygiene, and uniform standards. 
• Constantly keep oneself up to date with industry knowledge and proactively try to improve one’s work-related skills. 
• Identify and ensure oneself and fellow colleagues utilise available learning & development resources to develop skills and perform their job efficiently and effectively. 
• Delegate duties as required to ensure the efficient functioning of the department and maintain effective follow up on those duties. 
• Develop and maintain positive working relationships with others 
• Support team to reach common goals. 
• Listen and respond appropriately to the concerns of other employees. 
• Serve as a role model.