Demi Chef

SPEEDA ELECTRIC BIKE TRADING; Mabalacat; On-site; PHP 201,000 - 290,000; Full time

Job summary

Midori Hotel and Casino is seeking a Demi Chef to assist the Chef de Partie and senior culinary team in preparing, cooking, and presenting food across dining operations. The role requires adherence to recipes, quality standards, and food safety guidelines.

You will support daily kitchen operations, perform mise en place, and ensure high standards of cleanliness and organization. Shift work, weekends, and holidays may be required in a fast-paced, multicultural hotel setting.

Qualifications

• Graduate of Culinary Arts, Hospitality Management, or related culinary program preferred.
• Experience as a Demi Chef or similar kitchen position is advantageous.
• Knowledge of HACCP and food safety principles.

Responsibilities

• Assist Chef de Partie and Sous Chef in daily kitchen operations.
• Prepare and cook food according to approved recipes, menus, and hotel standards.
• Perform mise en place and ensure ingredients are prepared before service.
• Assist in preparing dishes for a la carte, buffet, banquet, and room service.
• Maintain consistency in taste, quality, portion size, and presentation.
• Follow proper food handling, storage, labeling, and rotation procedures.
• Maintain high standards of cleanliness, sanitation, and personal hygiene per HACCP.

Skills

Cooking techniques

Food safety

Knife skills

Following recipes

Education

Culinary Arts

Hospitality Management

Job description

About the role

The Demi Chef is responsible for assisting the Chef de Partie and senior culinary team in the preparation, cooking, and presentation of food for the hotel's various dining operations. The position ensures that all food is prepared according to established recipes, quality standards, presentation guidelines, and food safety requirements. The Demi Chef will support the kitchen operations of Midori Hotel and Casino, which may include restaurant, buffet, banquet, room service, and other food and beverage outlets as assigned.

Key responsibilities

• Assist the Chef de Partie and Sous Chef in the daily operations of the assigned kitchen section
• Prepare and cook food according to approved recipes, menus, and hotel standards
• Perform daily mise en place and ensure all ingredients are properly prepared before service
• Assist in the preparation of dishes for à la carte, buffet, banquet, room service, and special functions as assigned
• Maintain consistency in taste, quality, portion size, and food presentation
• Check the freshness, quality, and proper condition of ingredients before use
• Follow proper food handling, storage, labeling, and rotation procedures
• Maintain high standards of cleanliness, sanitation, and personal hygiene in accordance with hotel and HACCP standards
• Operate kitchen equipment safely and efficiently
• Maintain a clean, organized, and properly stocked workstation throughout service

About you

• Graduate of Culinary Arts, Hospitality Management, or a related culinary program is preferred
• Previous experience as a Demi Chef, Commis Chef, or similar kitchen position is an advantage
• Experience in a hotel, resort, restaurant, banquet, or high-volume food service operation is preferred
• Knowledge of basic cooking techniques, food preparation, and kitchen procedures
• Knowledge of food safety, sanitation, and HACCP principles
• Good knife-handling and basic culinary skills
• Ability to follow recipes and standardized procedures accurately
• Capable of standing for extended periods
• Willing to work on shifting schedules, weekends, holidays, and extended hours when required
• Ability to work effectively in a fast-paced and multicultural hotel environment