Demi Chef

RAFFLES SENTOSA SINGAPORE; Singapore; On-site; SGD 32,000 - 46,000; Full time

Job summary

RAFFLES SENTOSA SINGAPORE is seeking a Demi Chef to join the kitchen team. You will assist in preparing and presenting high-quality dishes, lead junior staff, and uphold the brand's standards in food safety and service excellence.

Reporting to the Head Chef, you will help manage daily operations, train junior cooks, and contribute to menu development while maintaining strict hygiene and consistency across all courses.

Qualifications

• Diploma/GCE 'O' level/Certificate in Hospitality or equivalent.
• Minimum 2 years of Culinary experience.
• Positive service mindset and attitude.
• Good human relations and influencing skills.
• Good communications, planning and coordination skills.
• Ability to work independently and take initiative.
• Works well under pressure with good time management.
• Creative and resourceful; understands international luxury travellers.

Responsibilities

• Take ownership of food preparation and ensure highest quality and consistency.
• Assist in managing daily kitchen operations including inventory and recipe compliance.
• Coordinate with Head Chef to ensure smooth service during peak periods.
• Support menu planning, sourcing of ingredients and cooking techniques.
• Maintain kitchen cleanliness and sanitize utensils and workspaces.

Skills

Leadership

Cooking skills

Food safety

Time management

Communication

Initiative

Education

Diploma / GCE O-level / Hospitality certificate

Job description

JOB SUMMARY

Reporting to the Head Chef, the Demi Chef plays a key role in the kitchen team, assisting in the preparation and presentation of high-quality dishes. This position involves both leadership and culinary skills, ensuring that every meal meets the highest standards. The Demi Chef is expected to maintain cleanliness and organization in the kitchen, manage food storage, and assist in training junior kitchen staff. With a passion for food, the Demi Chef contributes to creating a memorable dining experience for guests, while adhering to health and safety standards, and upholding the reputation of the establishment.

WHAT YOU WILL BE DOING:

• Take responsibility and ownership of food preparation, ensuring the highest quality and consistency.
• Assist in managing daily kitchen operations, including inventory control, food preparation, and ensuring all dishes are served according to recipe standards.
• Work closely with the Head Chef and other kitchen staff to coordinate and ensure smooth service during busy periods.
• Support the Head Chef in menu planning, ingredient sourcing, and food preparation techniques.
• Maintain cleanliness and organization of the kitchen, ensuring all utensils, equipment, and workspaces are clean and sanitized.
• Observe and ensure proper food storage and handling procedures to maintain food safety and quality.
• Prepare and cook dishes with attention to detail, ensuring food presentation is impeccable and meets brand standards.
• Assist in training and mentoring junior kitchen staff, offering guidance and support as needed.
• Participate in the creation of new dishes or improvements to existing menu items.
• Maintain high standards of hygiene and cleanliness, adhering to local and international food safety regulations.
• Assist in the preparation of mise en place, ensuring that all ingredients and equipment are ready before service.
• Collaborate with other departments, such as front-of-house staff, to ensure the seamless execution of meals and a high-quality dining experience for guests.
• Ensure all kitchen equipment is maintained in good working order and report any faults or damage to the Head Chef.
• Participate in the evaluation of food quality, including taste, texture, and presentation, ensuring the highest level of customer satisfaction.
• Take ownership of assigned duties, ensuring the kitchen operates efficiently and effectively.
• Follow all safety and security protocols to ensure a safe working environment.
• Participate in all sustainability and corporate social responsibility initiatives in line with hotel standards.
• Perform any other duties and responsibilities as assigned by the Head Chef or management.

Your experience and skills include:

• Diploma/GCE 'O' level/Certificate in Hospitality or equivalent
• Minimum 2 years of Culinary experience.
• Possess positive service mindset and attitude
• Good human relations and influencing skills
• Good communications, planning and coordination skills
• Ability to work independently and take initiative
• Work well under pressure with good time management skills
• Creative and resourceful
• Understand the needs of international luxury travellers
• Possess good local hospitality market knowledge
• Flexible with working days and hours including weekends and public holidays