Demi Chef

D & D Food & Beverage Sdn. Bhd.; Selangor; On-site; MYR 20,000 - 100,000; Full time

Job summary

A well-known food and beverage company in Malaysia is seeking a Demi Chef to assist in food preparation and cooking within a professional kitchen environment. The ideal candidate will manage their cooking station, ensuring high standards of food quality, hygiene, and team collaboration. This position offers an opportunity to work in a dynamic kitchen and grow in culinary skills.

Qualifications

• Must be able to work in a non-halal environment.
• Local Malaysian nationality required.

Responsibilities

• Prepare and cook food items according to recipes and standards.
• Oversee station management and ensure proper food preparation.
• Maintain hygiene standards and assist with inventory management.

Skills

Cooking

Quality Control

Teamwork

Inventory Management

Hygiene and Sanitation

Job description

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A Demi Chef assists in the preparation and cooking of food, working under the supervision of a Chef de Partie or Sous Chef. They are responsible for various tasks, including food preparation, maintaining kitchen hygiene, and ensuring smooth service.

Responsibilities of a Demi Chef:
Food Preparation and Cooking:

Hands-on cooking: Preparing and cooking various food items according to recipes, quality standards, and presentation standards. This can include anything from cutting vegetables and preparing meats to making sauces and assembling plates.

Station Management: Overseeing and managing a designated section of the kitchen (e.g., sauté, grill, pastry), ensuring all tasks within that section are completed efficiently and food items are ready for service.

Mise en Place: Expertly preparing and organizing all ingredients, tools, and equipment needed for their station before service begins (chopping, dicing, portioning, etc.).

Recipe Adherence: Strictly following recipes and company specifications to maintain consistency in taste, texture, and presentation.

Quality Control: Monitoring the quality and quantity of food prepared, conducting taste tests, and performing visual inspections to ensure dishes meet the highest standards. Correcting any issues (overcooking, under seasoning) promptly.

Specialization (sometimes): Depending on the kitchen, a Demi Chef might specialize in a particular area like pastry, butchery, or seafood, honing their expertise in that specific field.

Kitchen Operations and Maintenance:

Hygiene and Sanitation: Maintaining impeccable cleanliness and organization in their workstation, including equipment, utensils, and storage areas. Strictly adhering to all food safety (e.g., HACCP, USPH) and hygiene protocols.

Inventory Management: Assisting with managing stock and inventory for their section, monitoring supplies, ensuring proper rotation (FIFO - First In, First Out), labeling, and storage of food items to prevent waste. Reporting shortages to the Chef de Partie or Sous Chef.

Equipment Care: Operating all kitchen equipment safely and reporting any malfunctioning equipment or maintenance needs.

Opening and Closing Duties: Ensuring that their station's opening and closing procedures are carried out to standard, including cleaning, restocking, and organizing for the next shift.

Teamwork and Supervision:

Collaboration: Working closely with the Chef de Partie, other Demi Chefs, Commis Chefs, and kitchen assistants to coordinate tasks, communicate effectively, and ensure smooth operations, especially during busy periods.

Assisting Senior Chefs: Supporting the Chef de Partie, Sous Chef, and Head Chef with various tasks as needed, which might include developing new menu items or experimenting with recipes.

Training and Mentoring: Providing guidance, instruction, and supervision to more junior chefs (Commis Chefs and kitchen assistants) in their daily tasks and culinary skills. Serving as a role model.


Job Requirements

Work Environment: Must be able to work in a non-halal environment.

Nationality: Local Malaysian

Salary: Commensurate with experience; to be discussed during the interview session with the Head of Kitchen (HOK).

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Your application will include the following questions:

Which of the following statements best describes your right to work in Malaysia? Which of the following types of qualifications do you have? How many years' experience do you have as a Demi Chef? How many years' experience do you have in a quality control (QC) role? Do you have experience with inventory management? Which of the following languages are you fluent in?