Demi Chef (Singapore)
Specialisation: Hospitality / F&B
Education Qualification: Primary/ Secondary/ O level
Work Location : Anywhere In Singapore, Singapore
Salary Range : S$ 2,300.00 – 2,490.00
Posted Date : January 18, 2024
Roles & Responsibilities
We are looking for Demi Chef specializing in Pastry, Petit Fours and assisting with buffet line.
The main responsibilities and tasks of this position are listed as, but not limited to the following:
- Responsible for the preparation and checking of food according to the Standard Operation Procedure, as well as assisting the Sous Chef wherever possible
- To prepare and submit all food requisitions and transfers to the Sous Chef to ensure proper controls
- To train and motivate subordinates while maintaining communication between teammates
- To co-ordinate with the stewarding department for day to day operational requirements and cleanliness
- Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy
- Checks the quality of raw materials in his assigned areas, as well as their storage, handling and usage
- Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef
- Keep the Sous Chef informed about all aspects of assigned section, including equipment, working environment, colleagues problem and departmental relations
- Attends kitchen meetings in absence of the Sous Chef and counsels team mate if necessary
- To ensure that all kitchen Mise en Place is prepared according to production plan
- Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends
- To carry out checks of all refrigerator and freezer at least twice daily, for proper functioning and cleanliness
- To ensure constant rotation of all stocks in the kitchen
- To ensure highest standards of hygiene are always adhered to throughout Food preparation
- Responsible for the cleanliness of respective section
- Ensure all equipment is being maintained and cleaned regularly
- Always keep work stations clean, tidy and clear of obstructions
- Ensure Mise en Place is always done according to SOP and meets with Sous Chef daily to plan daily Food & Beverage activities
- Assist in other food production areas as and when required
- Actively participate in all training activities
- Ensure full co-operation and good relationship with all other service colleagues and departments
- Participate and serve guests during outside catering as and when assigned
- To perform any other duties that may be assigned by the Management
