Demi Chef

• Prepare and cook menu items according to standard recipes and presentation guidelines.
• Assist the Chef de Partie in the daily operation of the Hot Kitchen.
• Ensure all food is prepared and served in accordance with company quality standards.
• Maintain high levels of cleanliness, sanitation, and food safety in compliance with HACCP requirements.
• Monitor food quality, portion control, and minimise waste.
• Ensure proper storage, labelling, and rotation of food items (FIFO).
• Maintain adequate stock levels and report shortages to the Chef de Partie.
• Support buffet preparation, à la carte service, banquets, and catering operations as required.
• Operate kitchen equipment safely and report any maintenance issues.
• Assist with receiving and inspecting food deliveries when required.
• Work effectively with the kitchen team to ensure smooth service during busy periods.
• Follow all company policies, health and safety procedures, and grooming standards

• Minimum of 3–4 years' experience as a Demi Chef or Commis Chef in a hotel, resort, or international cuisine.
• Knowledge of food safety standards, HACCP, and kitchen hygiene.
• Ability to work under pressure in a fast-paced environment.
• Good communication and teamwork skills.
• Flexible to work shifts, weekends, and public holidays.

Preferred Candidate Profile

• Positive attitude with a commitment to quality and guest satisfaction.
• Preferred nationalities: Indian, Sri Lankan, Syrian, or Turkish.
• Excellent team collaboration, communication, and time-management skills.