Demi Chef – Western Cuisine | Meals Included

ALICE BOULANGERIE (RCS) PTE. LTD.; Penarth; On-site; GBP 26,000 - 29,000; Full time

Benefits offered by this job

Meals Provided

No Split Shifts

Friendly Environment

Work Schedule: 6 days per week

Job summary

Alice Boulangerie is seeking a Demi Chef to join our UK kitchen team. You will assist with daily operations, restock mise en place, and help with R&D to align with our restaurant concept. You will plate dishes and monitor kitchen standards under the Chef de Cuisine and Sous Chef.

The role requires 1–3 years in Western cuisine, good communication, and reliability. Weekend work and basic hygiene certification are preferred; food safety practices are essential.

Qualifications

• 1-3 years of experience in Western cuisine.
• Good communication with team members.
• Able to report on food wastages and basic costing of ingredients.
• Prefers a recognized Basic food hygienic certification.
• Food safety and hygiene practices in handling food.
• Able to work weekends and public holidays.

Responsibilities

• Report to Chef De Cuisine/Sous chef.
• Manage daily operations and restocking mise en place.
• Handle ordering of food for savoury menu items.
• Assist with R&D aligned to the restaurant concept.
• Assist in plating for special events.
• Cook and provide staff meals to the team.
• Oversee food inventory, quality and ordering.
• Supervise consistency of food standards in kitchen.
• Maintain basic kitchen and personal hygiene.
• Input ingredients usage/wastage using the software system.
• Daily housekeeping to keep kitchen neat, tidy and clean.
• Perform any other ad-hoc duties assigned by the Company/team leader.

Skills

Western cuisine

Communication

Wastage reporting

Hygienic certification

Food safety practices

Job description

Alice Boulangerie is seeking a Demi Chef to join our UK kitchen team. You will assist with daily operations, restock mise en place, and help with R&D to align with our restaurant concept. You will plate dishes and monitor kitchen standards under the Chef de Cuisine and Sous Chef.

The role requires 1–3 years in Western cuisine, good communication, and reliability. Weekend work and basic hygiene certification are preferred; food safety practices are essential.