Demi Chef

Oversee daily kitchen operations, ensuring the smooth flow of food preparation and service.
Implement and maintain kitchen safety and hygiene standards in compliance with health regulations.
Monitor the preparation of meals according to the cafeteria menu and recipes, ensuring consistency and quality.
Maintain food presentation standards to ensure appealing and hygienic dishes.
Supervise kitchen staff, including assistant cooks and helpers, ensuring tasks are completed efficiently.
Provide training and guidance to kitchen staff to enhance their skills and performance.
Manage staff schedules to ensure adequate coverage during peak hours.
Collaborate with the client and management team to develop and update menu.
Maintain accurate records of food costs, wastage, and inventory.
Assist in budgeting and cost control for kitchen operations.
Address and resolve any operational issues in the kitchen promptly.
REQUIREMENTS
Proven experience as a cook, preferably in a cafeteria or similar setting.
Strong knowledge of food preparation, safety, and hygiene standards.
Leadership and team management skills.
Ability to work under pressure and manage multiple tasks simultaneously.
Excellent organizational and communication skills.
Certification in culinary arts or food safety is a plus.#J-18808-Ljbffr