DEMI CHEF

Tunamaya Beach & Spa Resort - Tioman Island; Pahang; On-site; AUD 45,000 - 55,000; Full time

Job summary

Tunamaya Beach & Spa Resort - Tioman Island is seeking a Demi Chef to join its kitchen team. You will help manage your section, maintain high culinary standards, and support the Executive Sous Chef in daily operations on Tioman Island.

Key duties include preparing mise-en-place, ensuring readiness of ingredients, maintaining hygiene, and upholding portion sizes and presentation across all dishes.

Responsibilities

• Manage, organize and ensure the smooth running of your particular section
• Maintain a good working relationship with all colleagues and other departments
• Report daily to the Executive Sous Chef and cooperate with other kitchen team members
• Prepare daily mise-en-place according to lists or instructions from the Executive Sous Chef
• Ensure all acquired items are ready before service
• Maintain high standards of food prep by checking taste, temperature and visual appeal
• Ensure dishes are uniform in content, taste, presentation and portions
• Store goods and food items correctly to prevent contamination and minimize spoilage
• Maintain an organized, clean and hygienic work area
• Ensure fridges, storage and working areas are cleaned and chemicals used safely with minimum wastage
• Leave the work area clean and handed over to incoming shift workers
• Report equipment malfunctions to the Executive Sous Chef
• Prevent damage, loss or theft of hotel property
• Assist in reducing overall food cost by controlling requisitions and stock levels
• Report to the Executive Sous Chef for disciplinary action to maintain staff morale

Job description

Demi Chef

Tunamaya Beach & Spa Resort - Tioman Island

31 December 2024

• Manage, organize and ensure the smooth running of your particular section
• To maintain a good working relationship with all colleagues and other departments
• To report daily to the Executive Sous Chef and cooperate with other members of the kitchen team
• To prepare daily mise‑en‑place, according to work lists or verbal instructions given by the Executive Sous Chef
• Ensures that all acquired items are ready to go, well before service
• Takes a professional interest in constantly maintaining a high standard of food preparation by checking food for taste, temperature and visual appeal
• Ensures all dishes are uniform in content, taste, presentation and established portion sizes are adhered to
• Ensures that goods and food items are stored in the correct manner, which prevents contamination and minimizes food spoilage
• To maintain an organized, clean and hygienic work area
• To ensure that fridges, storage and working areas are cleaned and maintained, ensured that chemicals are used according to manufacturer’s instructions and with minimum wastage
• Leaves the work area clean and organized; then hands over to incoming shift workers
• Reports any equipment malfunctioning and problems to the Executive Sous Chef
• Makes every attempt to prevent any damage, breakage, theft or loss of hotel property
• Assist in reducing the overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels
• Reports to the Executive Sous Chef for correct disciplinary action to be taken against staff, fair and professionally, to maintain a high level of staff moral and discipline
• Informs and consults the Executive Sous Chef of any problems, discrepancies and happenings with the kitchen operation
• To order items from the stores or productions rooms and double check the requisitions, must do a physical check of the kitchen stock