Demi Chef

• Prepare and cook menu items according to standard recipes and presentation guidelines.

• Assist the Chef de Partie in the daily operation of the Hot Kitchen.

• Ensure all food is prepared and served in accordance with company quality standards.

• Maintain high levels of cleanliness, sanitation, and food safety in compliance with HACCP requirements.

• Monitor food quality, portion control, and minimise waste.

• Ensure proper storage, labelling, and rotation of food items (FIFO).

• Maintain adequate stock levels and report shortages to the Chef de Partie.

• Support buffet preparation, à la carte service, banquets, and catering operations as required.

• Operate kitchen equipment safely and report any maintenance issues.

• Assist with receiving and inspecting food deliveries when required.

• Work effectively with the kitchen team to ensure smooth service during busy periods.

• Follow all company policies, health and safety procedures, and grooming standards

• Minimum of 3–4 years' experience as a Demi Chef or Commis Chef in a hotel, resort, or international cuisine.

• Knowledge of food safety standards, HACCP, and kitchen hygiene.

• Ability to work under pressure in a fast-paced environment.

• Good communication and teamwork skills.

• Flexible to work shifts, weekends, and public holidays.

Preferred Candidate Profile

• Positive attitude with a commitment to quality and guest satisfaction.

• Preferred nationalities: Indian, Sri Lankan, Syrian, or Turkish.

• Excellent team collaboration, communication, and time-management skills.