Demi Chef

JOB SUMMARY

The Demi Chef supports the Chef de Partie in the daily operations of a specific kitchen section, playing a key role in food preparation, cooking, and maintaining quality and hygiene standards. Their purpose is to ensure the efficient and smooth operation of their designated section, contributing to the overall excellence of the kitchen and dining experience at Newport World Resorts. This is achieved through proficient food preparation and cooking, effective supervision of Commis Chefs, and adherence to the highest standards of quality, cleanliness, and safety, all within established recipes, procedures, and guidelines.

RESPONSIBILITIES

Food Preparation and Production Assistance:

Assist the Chef de Partie in the preparation, cooking, and presentation of food items, ensuring dishes are executed to the highest quality and consistency. This involves preparing ingredients, utilizing various cooking techniques, and following standardized recipes to support the timely and efficient production of menu items, ultimately facilitating a seamless service flow and high-quality output.

Kitchen Section Management:

Take responsibility for the smooth operation of a specific kitchen section in the absence of the Chef de Partie, ensuring efficient workflow, and maintaining a clean and organized work environment. This includes delegating tasks to Commis Chefs, monitoring their performance, and ensuring the section adheres to hygiene and safety standards, contributing to a productive and compliant culinary workspace.

Quality Control and Standards Maintenance:

Monitor the quality of food prepared in the section, ensuring it meets the established standards of taste, presentation, and consistency. This also includes overseeing the proper storage, labeling, and rotation of food items to minimize waste and maintain freshness, upholding the outlet's reputation for culinary excellence and responsible resource management.

Supervision and Training:

Provide guidance and training to Commis Chefs and kitchen assistants, ensuring they understand and adhere to recipes, procedures, and quality standards. This contributes to the development of the team and the consistent execution of dishes, fostering a culture of continuous improvement and skill enhancement within the kitchen.

QUALIFICATIONS

• College or culinary training or extensive cooking and production experience
• At least three (3) years of work experience in a food preparation role.