Demi Chef

• Allocate work to subordinates, observe the working methods and productivity of assigned staff, assist them, and coordinate with senior production staff to provide them with the necessary training.
• Supervise all staff within his shift/section and assume responsibilities for their quality of work.
• Actively participate in training of culinary skills to junior staff
• Seek guidance and assist the seniors in case of any issues, focussing on preparation of food, managing equipment utilization and operability, resource allocation on daily basis.
• Make decisions to receive or reject products in accordance with published guidelines & procedures, request replacements or substitutions and escalate issues when necessary.
• Monitor HACCP records, ensure appropriate and timely updates – report and take corrective actions for variations.
• Monitor, assess and revise recipes through trials and innovative ideas using previous experience and guidelines with a focus on reducing costs without compromising on quality within the section or area of operation, keeping the supervisors pre-informed of any such trials or efforts.
• Propose, define and implement ways to reduce costs/ expenses in a pro-active manner in consultation with seniors.
• Check and ensure customer satisfaction by adhering to specifications, albums, recipes, procedures at all times.
• Maintain high standards of food safety, quality & hygiene.

Education Qualification

• Minimum Senior Secondary School certificate or Diploma in Hotel management or Culinary

Work Experience

• Years of Experience: Minimum 3 years of experience including any apprenticeship or industrial training duration in the culinary field
• Area of Experience: Culinary field

Skills

• Effective communication skills
• Good organisational skills
• Attention to detail
• Strong interpersonal and problem-solving abilities
• Ability to multi-task
• Effective task management