Demi Chef

Job Description Sous Chef and Chef de Partie  with menu preparation and ensuring adequate supplies are available for expected service Maintain excellent presentation standards and cost control for all food and beverage outlets Assist with the implementation and maintenance of programs to ensure high standards of cleanliness and organisation within the kitchen and related outlets Be a leader for the team by setting a positive example Supervision of kitchen in the absence of the Head chef or allocated Chefs.
Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
Qualifications Previous experience in a similar role, preferably within a hotel industry Leadership experience within a professional kitchen environment Demonstrated experience with dietary requirements and creating menus to suit those needs Strong knowledge of food hygiene, HACCP management, and compliance with local health and safety regulations A Food Safety Supervisor certificate is desired Excellent communication and leadership skills Creative culinary mind, up to date on local and international food trends Ability to work closely with suppliers to source the best quality products High levels of organization and time management skills