DEMI CHEF

Care Luxury Hotels & Resorts; Pahang; On-site; AUD 50,000 - 70,000; Full time

Job summary

A luxury hotel and resort company is seeking a Demi Chef to oversee the smooth operation of the kitchen section. Responsibilities include managing food preparation, ensuring high-quality standards, collaborating with the kitchen team, and maintaining cleanliness. Ideal candidates possess strong organizational skills and the ability to work well under pressure. This role offers a dynamic environment within a prestigious establishment located in Australia.

Responsibilities

• Manage, organize and ensure the smooth running of your section.
• Maintain a good working relationship with all colleagues and other departments.
• Report daily to the Executive Sous Chef and cooperate with kitchen team.
• Prepare daily mise-en place according to work lists or verbal instructions.
• Ensure all acquired items are ready before service.
• Maintain high standards of food preparation by checking taste and presentation.
• Ensure uniformity in dishes and adherence to portion sizes.
• Store goods and food items correctly to prevent contamination.
• Maintain an organized and clean work area.
• Clean and maintain fridges and working areas properly.
• Leave the work area organized for incoming shifts.
• Report equipment malfunctions to the Executive Sous Chef.
• Prevent damage, breakage, theft, or loss of property.
• Assist in controlling food costs and maintaining stock levels.
• Facilitate appropriate disciplinary actions as necessary.
• Communicate any kitchen operation issues to the Executive Sous Chef.
• Order and verify items from stores and production rooms.

Job description

Demi Chef

Tunamaya Beach & Spa Resort - Tioman Island

31 December 2024

Responsibilities

• 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

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