A Demi Chef operates as the assistant to the Chef de Partie and Junior Sous Chef. The Demi Chef is responsible to act in the role of the Chef de Partie and must be able to lead the section in the absence of the Chef de Partie.
He/she must be knowledgeable about the section he/she oversees, as well as how a kitchen functions as a whole. His/her main purpose is to organize his/her respective sections and to oversee line or station cooks within a production area such as, but not limited to, the potager, saucier, vegetable cook or pastry chef. They are also responsible for all output from his/her respective section, to ensure that all jobs are completed in a timely manner and standards are met in the most cost-effective way.
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 compliance with 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 a 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 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 to ensure tasks are completed.
Work together with staff on the same level, train and retrain on technical and communication skills.
Guide all staff under supervision to ensure performance is up to par.
Ensure compliance with grooming, hygiene, and uniform standards.
Keep oneself up to date with industry knowledge and proactively improve work-related skills.
Identify and ensure utilization of available learning & development resources to develop skills and perform jobs efficiently and effectively.
Delegate duties as required to ensure efficient department functioning 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.
Serve as a role model.
Desired Qualifications:Able to communicate in a clear and concise manner.
Previous experience in a similar position in establishments of similar stature is preferred.
Creative with strong research capability and development spirit, able to execute effectively.
Work well in stressful situations, remain calm under pressure, and solve problems.
Adequate knowledge of kitchen equipment and able to train staff.
Knowledge of hygiene and food safety management procedures is an added advantage.
Strong cooking skills and basic techniques.
Able to follow instructions and execute/delegate accordingly.
Ability to multitask, prioritize, and manage time.
Drive to improve.
Ability to demonstrate and execute a strong work ethic.#J-18808-Ljbffr