Job Description

A Demi Chef in a Western restaurant is responsible for preparing and cooking Western dishes, assisting the Chef de Partie or Sous Chef, and maintaining kitchen standards. Their duties include preparing ingredients, cooking items like pastas, steaks, and sauces, ensuring food quality, plating, and upholding hygiene and safety protocols. They also assist with daily operations such as stock rotation, cleaning, and equipment maintenance. Key responsibilities

Food preparation and cooking:

Prepare and cook a variety of Western dishes, including steaks, grills, pasta, and sauces, according to recipes and standards. Assist with preparing special meals or substitute items. Regulate the temperature of cooking equipment like ovens, grills, and roasters.

Kitchen operations:

Assist with daily "mise en place" (prep work) to ensure the station is ready for service. Maintain stock rotation and ensure proper storage of ingredients. Clean and maintain the kitchen, equipment, and tools. Report any maintenance needs for kitchen equipment.

Quality control and presentation:

Ensure food quality, taste, and presentation are consistent and meet high standards. Monitor portion control and minimize food wastage. Properly plate and garnish dishes.

Hygiene and safety:

Adhere to all food safety, hygiene, and sanitation standards, including HACCP. Follow all company safety and security policies and procedures.

Team and management support:

Assist higher-level chefs with various kitchen activities. Notify the Chef de Partie or Sous Chef when ingredients are running low. Contribute to menu planning or new dish creation as needed.
Skills and experience

Previous experience working in a professional kitchen is essential. Strong culinary skills and knowledge of Western cooking techniques. Attention to detail and ability to work efficiently. Ability to work as part of a team in a fast-paced environment
Job Types: Full-time, Permanent

Pay: RM2,500.00 - RM2,800.00 per month

Work Location: In person