Demi Chef

Green Sun Hotel Management, Inc.; Metro Manila; On-site; PHP 201,000 - 335,000; Full time

Job summary

Green Sun Hotel Management, Inc. is seeking a Demi Chef to oversee a specific kitchen section, ensuring top-quality food preparation, presentation, and hygiene standards. You will work closely with the Sous Chef to maintain smooth operations and uphold the hotel's culinary reputation.

You will train junior staff, manage mise en place, and contribute to menu development and continuous improvement. A culinary background and proven kitchen experience are essential for success in this fast-paced

Qualifications

• Experience as a Demi Chef or in a similar kitchen role.
• Culinary degree or relevant kitchen experience.
• Strong knowledge of kitchen operations and food safety standards.
• Ability to work efficiently in a fast-paced environment.
• Team player with leadership skills and attention to detail.

Responsibilities

• Prepare and cook dishes according to recipes and quality standards.
• Ensure food presentation meets company standards.
• Manage inventory and portion control in assigned section.
• Oversee a specific kitchen station and maintain mise en place.
• Train and mentor junior kitchen staff.
• Support the Sous Chef and ensure smooth kitchen operations.
• Develop new dishes and improve existing recipes.

Skills

Leadership

Attention to detail

Fast-paced

Food safety

Team player

Education

Culinary degree or equivalent

Job description

The Demi Chef is responsible for overseeing a specific section of the kitchen, ensuring high-quality food preparation, presentation, and hygiene standards. The Demi Chef works closely with the Sous Chef to maintain smooth kitchen operations, train junior staff, and uphold the restaurant or hotel's culinary reputation.

Key Responsibilities

Food Preparation & Cooking

• Prepare and cook dishes according to recipes and quality standards.
• Ensure food presentation meets company standards.
• Manage inventory and portion control in assigned section.

Section Management

• Oversee a specific kitchen station (e.g., grill, sauté, pastry, or cold kitchen).
• Ensure all mise en place is prepared before service.
• Maintain a clean and organized workstation.

Quality Control & Hygiene

• Follow food safety and hygiene regulations (HACCP standards).
• Monitor and maintain kitchen equipment and report issues.
• Ensure all food items are stored correctly to prevent spoilage.

Team Supervision & Training

• Assist in training and mentoring junior kitchen staff.
• Support the Sous Chef in ensuring smooth kitchen operations.
• Communicate effectively with team members to ensure efficient workflow.

Collaboration & Innovation

• Work with the culinary team to develop new dishes and improve existing recipes.
• Provide feedback on menu items and kitchen operations.

Requirements

• Proven experience as a Demi Chef or similar role.
• Culinary degree or relevant kitchen experience.
• Strong knowledge of kitchen operations and food safety standards.
• Ability to work efficiently in a fast-paced environment.
• Team player with leadership skills and attention to detail.