Demi Chef

POSITION SUMMARY

Prepare ingredients for cooking including portioning chopping and storing food. Wash and peel fresh fruits and vegetables. Weigh measure and mix ingredients. Prepare and cook food according to recipes quality standards presentation standards and food preparation checklist. Prepare cold foods. Operate ovens stoves grills microwaves and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area tables tools knives and equipment. Check and ensure the correctness of the temperature of appliances and food.

Follow all company and safety and security policies and procedures; report maintenance needs accidents injuries and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand sit or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees including bending twisting pulling and stooping. Move lift carry push pull and place objects without assistance. Perform other reasonable job duties as requested by supervisors.

PREFERRED QUALIFICATION

• Matric
• Culinary Qualification advantageous
• 2-3 years experience within a similar operation and level of responsibilities
• 4- 5 star hotel experience advantageous
• Ability to work with limited supervision
• Team orientation
• Quality driven and ambitious individual
• Must be flexible with regards to working hours
• Strong organizational skills
• Ability to work in fast-paced high pressure environment/situations.

RESPONSIBILITIES

• Complete all daily duties as set out by management
• Cook prepare and plating of food.
• Relay orders to his station cooks and ensures each menu item his station is responsible for is prepared on time.
• Oversees all preparation cooking and presentation of plates.
• Oversees line or station cooks within a production area
• Limit and control wastage
• Ensure kitchen safety
• Effective communication and handovers
• Attention to detail pertaining to food quality presentation preparation and portion control
• Managing and maintaining high standard of kitchen hygiene food storage and work practices
• Daily planning and forecasting planning to meet deadlines with regards to functions service and operations
• Hands on approach with ability to use initiative be proactive and self-driven.