Demi Chef

Menu Development and Execution:

Collaborate with the Sous Chef or Junior Sous Chef to develop innovative and enticing Halal menus for restaurant dining and banquet events.

 Ensure that all dishes are prepared to the highest standards of taste, presentation, and quality.

 Execute menu items efficiently during busy service periods, maintaining consistency and timely delivery.

Kitchen Operations Management:

Supervise and lead kitchen staff in the absence of senior chefs, ensuring smooth operations and adherence to food safety standards.

Organize and prioritize tasks to meet the demands of both restaurant and banquet service.

Monitor inventory levels and coordinate with the procurement team to ensure sufficient stock of ingredients and supplies.

Staff Training and Development:

Provide guidance and training to junior kitchen staff, fostering their growth and development within the culinary team.

Uphold high standards of cleanliness, hygiene, Halal standards adherence and safety practices in the kitchen, conducting regular training sessions as needed.

Schedule kitchen staff, assign tasks, and manage their performance, including coaching and providing feedback.

Ensure adherence to established kitchen policies, safety guidelines, and sanitation standards.

Banquet Event Coordination:

Work closely with the banquet sales team to understand event requirements and customize menus accordingly.

Oversee the preparation and presentation of banquet dishes, ensuring they align with the client's expectations and specifications.

Coordinate with other departments to ensure seamless execution of banquet events, including timing of food service and setup of buffet stations.

Quality Assurance and Guest Satisfaction:

Conduct regular inspections of food preparation areas to maintain cleanliness and sanitation standards.

Address any guest feedback or complaints promptly, striving to exceed expectations and enhance guest satisfaction.

Monitor food costs and wastage, implementing strategies to minimize expenses while maintaining quality.

Inventory Management:

 Monitor and maintain inventory levels of kitchen supplies, ingredients, and equipment.

Assist in ordering supplies and managing inventory to minimize waste and control costs.

Conduct regular inventory audits and report any discrepancies.

Cost Control:

Assist in managing food and labour costs by controlling portion sizes, minimizing waste, and optimizing kitchen operations.

Monitor and report any deviations from budgeted food and labour costs.

 Guest Service:

Ensure exceptional customer service by setting a positive example for the team.

Address and resolve guest complaints or concerns promptly and professionally.

 Monitor guest feedback and implement improvements as needed.

Other Duties

Cross-Departmental Support:

Assist other hotel departments as needed, including but not limited to Food and Beverage, Housekeeping, and Front Office.

Collaborate with department heads to fulfil service needs for events, conferences and special occasions hosted at the hotel.

Attend and make success hotel organized activities or events.

Take on additional roles and working extra hours that the hotel management may assign not limited to the key responsibilities.

Receiving Section Duties:

Receive and inspect all incoming shipments of goods and materials.

Verify the accuracy of shipments by comparing the received products with packing lists, purchase orders, and invoices.

Check for any damage, discrepancies, or shortages and report issues to the appropriate personnel.

 Safely and efficiently handle the unloading, sorting, and storage of incoming materials.

Maintain cleanliness and organization in the receiving area.

Update inventory records with accurate receiving information.

 Assist in resolving any shipping or delivery discrepancies.

 Halal Compliance:

Ensure that all incoming food products comply with Halal standards and regulations.

Collaborate with suppliers and vendors to obtain necessary Halal certifications and documentation.

Monitor and maintain the Halal certification status of all products in inventory.

Monitor the validity of all Halal certificates from all vendors.

Conduct regular inspections of food products to verify Halal compliance.

 Implement and maintain Halal storage and handling procedures to prevent contamination.

 Keep up-to-date with changes in Halal regulations and industry standards.

Assist in conducting internal Halal audits and inspections as required.

Provide guidance and support to colleagues regarding Halal requirements and procedures.

Halal Certification Documentation and Record Keeping:

Maintain accurate records of all received shipments and Halal-related documents.

Prepare and submit reports related to inventory levels, discrepancies, and compliance.

Ensure that all Halal certificates and related documentation are up-to-date and readily accessible.