11 demi chef jobs found

What’s the job? Prepare food in accordance with portion and quality standards specified in recipes. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. Assists with the preparation, presentation, decoration and storage all the dishes Prepares in advance food, beverage, material and equipment needed for the service Requirements: At least 2 to 3 years' culinary experience is required for the positions of chef de Partie / Demi Chef Fresh graduates of Culinary schools are encouraged to apply for the position of Commis Able to work shifts, on week-ends and public holidays Positions open to Malaysians only

KEY RESPONSIBILITIES  1.  A Demi Chef is not an entry level position, and is obtainable only after a chef has gained considerable experience working in kitchen at a lower level 2.  Important job in any kitchen that comes with a lot of independent. 3.  Must show his worth in order to be promoted to another high level. 4.  Responsible for all culinary dishes that are prepared in their station. 5.  Very knowledgeable, as well as culinary function in general. 6.  This role must also be very organized and comfortable working in a high pressure environment. 7.  Must able to give orders within their section as well as reliably carry out orders hand down to them by the sous chef and head chef.

Provide consistent quality of food and service to Internal and External customers. Follow and ensure compliance with recipes, cooking procedures and use records to ensure food is tasty, well presented, fresh, correct portioned and safe. W hen working on a food station or in direct contact with the guests, Hygiene, Smiling and Service Attitude have to be at the top level . S et up stations and prepare mi s e en place as instructed by Supervisor, following daily production charts according to business demands .

Manage, organize and ensure the smooth running of your particular section. Maintain a good working relationship with all colleagues and other departments. Prepare daily mise en place, according to work lists or verbal instructions given by the Chef De Partie/ Jnr Sous Chef/ Sous Chef. Follow instructions given by the Chef De Partie/ Jnr Sous Chef/ Sous Chef at all times. Ensures that all acquired items are ready to go, well before service. Take a professional interest in constantly maintaining a high standard of food preparation by checking food for taste, temperature and visual appeal. Ensure all dishes are uniform in content, taste, presentation and established portion sizes are adhered to. Ensure that goods and food items are stored in the correct manner, which prevents contamination and minimizes food spoilage. Maintain an organized, clean and hygienic work area. Ensure that fridges, storage and working areas are cleaned and...

Plan, prepare, cook and present dishes within company guidelines. Arranges all food items properly in stores. Performs all other tasks assigned by Head Chef Cleaning, tidying and maintaining the kitchen and tools. Assisting in all activities in the kitchen.

Cleans and prepares all basic food items. Arranges all food items properly in stores. Supervises subordinates. Responsible for proper preparation for all dishes with regards to basic preparations, taste, temperature, garnishing and timing in accordance to the job requirements. Picks up food orders. Performs all other tasks assigned by Head Chef Keeps the work area clean and tidy. Adheres strictly to safety and sanitation regulations. Maintains proper personal appearance, hygiene and sanitation. Job Requirements Applicant must possess at least a Higher Secondary/STPM/”A” Level/ Pre-U or Professional Certificate in Hospitality/Tourism/Cuinary Management or equivalent. Culinary school education is a plus Ability to work under pressure with minimal supervision Experience in Asia, Thai and Italian Cuisine is required Pizza & Pasta making is an added advantage Preferred 1 year experience in a kitchen setting Location: Japamala Resorts, Tiomand...

Monitor and record inventory daily, maintain the par stock level. Provide training to junior team with various tasks including baking assembly. Maintain and fulfil the order on time. Continually monitors production flow and works with Chef Pastry in scheduling according to demand of the products. Maintain HACCP aspects within the production operation. Oversea the cleanliness, hygiene and maintenance of the department and undertake the necessary steps to maintain the highest possible standard in the production area. Understand, practice and promote teamwork to achieve company goal. Pursuit to excellent. Learn and upgrade the skill. Adapt to change.

Description: - Keeps the kitchen area clean. - Maintains food preparation according to recipes and plate presentation standards. - Knows how to operate equipment belonging to the kitchen area. - Maintains all operating items at established par stock level. - In-charge of storage of all materials as well as checking newly received goods. - Enforces and maintains at the highest possible level the equipment cleanliness and repairs of the kitchen area. - Assists with controlling the food cost by following standard portioning and portion control. - Prepares and supervises daily mise-en-place according to established checklists and cover forecasts. - Ensures that all fridges are kept at ideal temperatures and ensure appropriate action is taken in case of breakdown. - Takes charge and coordinates production in the kitchen assigned during service. - Liaises closely with the pass to ensure all orders for one table go out at the same time. - Checks all orders for presentation,...

Responsibilities Prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu and following food and safety procedure. To work in any section of the kitchen when necessary. Job Benefits Monthly incentives Bonuses Overtime Public holidays Annual leave Insurance and medical Duty meals Uniform, laundry provided Career advancement opportunities

Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scalesStudy each recipe and gather all necessary ingredients Cook food in a timely manner Delegate tasks to kitchen staff Inform wait staff about daily specials Ensure appealing plate presentation Supervise Cooks and assist as needed Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy) Monitor food stock and place orders Check freshness of food and discard out-of-date items Experiment with recipes and suggest new ingredients Ensure compliance with all health and safety regulations within the kitchen area

- Expert in Indian Cuisine. - Provide the highest and most efficient level of hospitality service to the hotel guests. - To keep maintain clear communication between the Kitchen and all other Departments. - The preparation and presentation of the food / meal ensuring it is adequately stocked and well presented for the duration of the services. - The preparation and presentation of the menu's ensuring that all items area reasonably stocked and available. - To maintain and improve standard of service and operating standards, ensuring maximum guests satisfaction. - To approach, maintain and improve standard of product, introducing more variety of menus. - Training of team members on section, delegation of tasks to commis and demi chefs - to motivate, coach and team building.