Demi Chef: Precision Prep & Kitchen Excellence

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

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.