A Demi Chef assists the Chef de Partie and Junior Sous Chef, stepping in to lead the section in their absence. They must be well-versed in their section's operations and overall kitchen functionality. Their primary duties include organizing their section, supervising line or station cooks, and ensuring timely, high-standard, and cost-effective production from their area, such as sauces, vegetables, or pastries.
Duties & Responsibilities:
Provide professional support to the head chef whenever deemed necessary.
Help ensure that all stocks are kept under optimum conditions.
Help ensure all mise-en-place is always freshly prepared and on time.
Ensure any anticipated shortages are communicated promptly to the section chef or head chef.
Ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
Relay orders to station cooks and ensure each menu item in the station is prepared on time.
Oversee all preparation, cooking, and presentation for plates. Assist with cooking, preparation, and plating when station chefs are absent.
Implement and/or adhere to cost-effective standard procedures for daily kitchen operation and ensure respective sections comply with the standards.
Ensure efficient and professional running of respective sections, including working with other sections within the kitchen/restaurant.
Strictly adhere to the health and safety guidelines of the restaurant.
Ensure personal and kitchen hygiene at all times. Maintain cleanliness and tidiness of the kitchen during both mise en place and service times.
Assist colleagues with questions and problems that might hinder smooth operation flow.
Help troubleshoot any kitchen issues that may arise.
Ensure efficient and smooth running of own section, including creating and upkeeping a safe working environment.
Assist colleagues to complete their tasks as needed.
Provide support and assistance to superiors in the department, including the Jr. Sous Chef, Sous Chef, and Head Chef.
Ensure that work area is always clean, neat, and organized.
Be prepared to work overtime to accommodate busy periods in the restaurant.
Complete tasks as assigned and be willing to work overtime within reasonable means as necessary.
Work together with staff on the same level, train, and retrain on technical and communication skills.
Guide all staff under supervision to ensure their performance is up to par.
Ensure that all associates comply with grooming, hygiene, and uniform standards.
Keep oneself up to date with industry knowledge and proactively improve work-related skills.
Identify and ensure oneself and fellow colleagues utilize available learning & development resources to develop skills and perform their job efficiently and effectively.
Delegate duties as required to ensure the efficient functioning of the department and maintain effective follow-up on those duties.
Develop and maintain positive working relationships with others.
Support the team to reach common goals.
Listen and respond appropriately to the concerns of other employees.
Locally-rooted but globally-connected, the Else brand is conceptualized as a modern-day sanctuary and a platform for well-heeled travelers to discover and appreciate the local culture, complemented with world-class service and execution.
Located in the center of Kuala Lumpur's creative-cultural core and opening in early 2022, Else Kuala Lumpur will be the brand's debut property. The Else mindset is about taking a distinct and differentiated approach to hospitality, one where every experience is personalized, thoughtfully crafted, and delivered with sincerity by an incredibly capable team.#J-18808-Ljbffr