Job Title:
Demi Chef
Responsibilities:
Culinary Preparation and Execution
- Assist the Chef de Partie in daily mise en place and preparation for service.
- Cook and plate dishes with precision, consistency, and attention to detail.
- Maintain quality and taste standards in accordance with the restaurants culinary philosophy.
Section Support
- Take ownership of assigned tasks within a specific section.
- Ensure that mise en place is properly organised, labelled, and stored.
- Support smooth service by coordinating with teammates and anticipating needs during busy periods.
Hygiene and Safety
- Uphold strict hygiene, food safety, and sanitation standards as per Singapore Food Agency (SFA) regulations.
- Ensure all kitchen equipment and tools are used safely and maintained properly.
- Adhere to cleaning schedules and maintain workstation cleanliness at all times.
Teamwork and Development
- Work collaboratively with other kitchen team members to ensure efficient operations.
- Take initiative in learning new skills and techniques under the guidance of senior chefs.
- Demonstrate a positive attitude, discipline, and professionalism at all times.
Requirements:
- Minimum 2 years of experience in a fine dining or Michelin-standard kitchen.
- Strong foundation in culinary basics, with eagerness to learn and improve.
- Good communication and teamwork skills.
- Ability to perform under pressure and maintain focus in a fast-paced environment.
- Only Singapore Citizens.