DEMI CHEF

<ul><li>Prepare and cook menu items according to standard recipes and presentation guidelines.</li><li>Assist the Chef de Partie in the daily operation of the Hot Kitchen.</li><li>Ensure all food is prepared and served in accordance with company quality standards.</li><li>Maintain high levels of cleanliness, sanitation, and food safety in compliance with HACCP requirements.</li><li>Monitor food quality, portion control, and minimise waste.</li><li>Ensure proper storage, labelling, and rotation of food items (FIFO).</li><li>Maintain adequate stock levels and report shortages to the Chef de Partie.</li><li>Support buffet preparation, à la carte service, banquets, and catering operations as required.</li><li>Operate kitchen equipment safely and report any maintenance issues.</li><li>Assist with receiving and inspecting food deliveries when required.</li><li>Work effectively with the kitchen team to ensure smooth service during busy periods.</li><li>Follow all company policies, health and safety procedures, and grooming standards</li></ul> <ul><li>Minimum of <strong>3</strong><strong>–</strong><strong>4</strong><strong> </strong><strong>years' experience</strong> as a Demi Chef or Commis Chef in a hotel, resort, or international cuisine.</li><li>Knowledge of food safety standards, HACCP, and kitchen hygiene.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Good communication and teamwork skills.</li><li>Flexible to work shifts, weekends, and public holidays.</li></ul><p><strong>Preferred Candidate Profile</strong></p><ul><li>Positive attitude with a commitment to quality and guest satisfaction.</li><li>Preferred nationalities: Indian, Sri Lankan, Syrian, or Turkish.</li><li>Excellent team collaboration, communication, and time-management skills.</li></ul>