A Demi Chef assists in the preparation and cooking of food, working under the supervision of a Chef de Partie or Sous Chef. They are responsible for various tasks, including food preparation, maintaining kitchen hygiene, and ensuring smooth service.
Responsibilities of a Demi Chef:
Food Preparation and Cooking:
- Hands-on cooking: Preparing and cooking various food items according to recipes, quality standards, and presentation standards. This can include anything from cutting vegetables and preparing meats to making sauces and assembling plates.
- Station Management: Overseeing and managing a designated section of the kitchen (e.g., sauté, grill, pastry), ensuring all tasks within that section are completed efficiently and food items are ready for service.
- Mise en Place: Expertly preparing and organizing all ingredients, tools, and equipment needed for their station before service begins (chopping, dicing, portioning, etc.).
- Recipe Adherence: Strictly following recipes and company specifications to maintain consistency in taste, texture, and presentation.
- Quality Control: Monitoring the quality and quantity of food prepared, conducting taste tests, and performing visual inspections to ensure dishes meet the highest standards. Correcting any issues (overcooking, under seasoning) promptly.
- Specialization (sometimes): Depending on the kitchen, a Demi Chef might specialize in a particular area like pastry, butchery, or seafood, honing their expertise in that specific field.
Kitchen Operations and Maintenance:
- Hygiene and Sanitation: Maintaining impeccable cleanliness and organization in their workstation, including equipment, utensils, and storage areas. Strictly adhering to all food safety (e.g., HACCP, USPH) and hygiene protocols.
- Inventory Management: Assisting with managing stock and inventory for their section, monitoring supplies, ensuring proper rotation (FIFO – First In, First Out), labeling, and storage of food items to prevent waste. Reporting shortages to the Chef de Partie or Sous Chef.
- Equipment Care: Operating all kitchen equipment safely and reporting any malfunctioning equipment or maintenance needs.
- Opening and Closing Duties: Ensuring that their station’s opening and closing procedures are carried out to standard, including cleaning, restocking, and organizing for the next shift.
Teamwork and Supervision:
- Collaboration: Working closely with the Chef de Partie, other Demi Chefs, Commis Chefs, and kitchen assistants to coordinate tasks, communicate effectively, and ensure smooth operations, especially during busy periods.
- Assisting Senior Chefs: Supporting the Chef de Partie, Sous Chef, and Head Chef with various tasks as needed, which might include developing new menu items or experimenting with recipes.
- Training and Mentoring: Providing guidance, instruction, and supervision to more junior chefs (Commis Chefs and kitchen assistants) in their daily tasks and culinary skills. Serving as a role model.
Job Requirements - Gender: Male
- Work Environment: Must be able to work in a non-halal environment.
- Nationality: Local Malaysian
- Working Location: Central Kitchen Bukit Jelutong
- Salary: Commensurate with experience; to be discussed during the interview session with the Head of Kitchen (HOK).
APPLY AT :- JOBSTREET MALAYSIA – D & D FOOD & BEVERAGE SDN BHD