Demi chef

We have open a restaurant named as Flame & Fern restaurant which is designed in a combination of open kitchen, flame grill and garden style restaurant. We are looking for a talented crew to join us. Having passion in F&B industry is a plus point too !

A Demi Chef de Partie, often referred to as Demi Chef, is a crucial position in a professional kitchen. This title is commonly used in French-style kitchens and is part of the traditional brigade de cuisine system. Here‘s an overview of the role:

1. Station Management:

• Typically oversees a specific station or section in the kitchen, such as the grill, sauté, pastry, or cold appetisers.
• Responsible for managing their station, ensuring all dishes prepared there are of high quality and consistent.

2. Food Preparation:

• Responsible for preparing and cooking dishes according to the recipes and standards set by the head chef or sous chef. This includes tasks like chopping, slicing, marinating, seasoning, and cooking ingredients.

3. Quality Control:

• Need to maintain the quality of food. Ensure that dishes leaving their station are properly cooked, seasoned, and presented.

4. Collaboration and Coordination:

• Need work closely with other members of the kitchen tea by coordinating with colleagues in other sections to ensure that all dishes for a particular order are ready at the same time.

5. Stock Management:

• Responsible for managing the inventory of ingredients and supplies needed for their station. This includes ordering, stock rotation, and ensuring that ingredients are fresh and properly stored.

6. Team Leadership and Training:

• Depending on the size and organization of the kitchen, Demi Chefs may be responsible for supervising and training junior staff members, such as Commis Chefs and Kitchen Helpers.

7. Creativity and Menu Development:

• In some kitchens, especially in higher-end or innovative establishments, Demi Chefs may have the opportunity to contribute to menu development by suggesting new dishes or variations within their station's specialty.

8. Adherence to Safety and Hygiene Standards:

• Maintaining a clean and organized workspace and follow food safety and hygiene standards rigorously to prevent contamination and ensure food safety.

9. Pressure Handling:

• Kitchens can be fast-paced and high-stress environments, especially during peak dining times. Demi Chefs need to remain calm under pressure and continue to produce high-quality dishes efficiently

Job Type: Full-time

Pay: RM2,400.00 - RM2,700.00 per month

Benefits:

• Meal provided

Schedule:

• Rotational shift

Supplemental Pay:

• Overtime pay

Ability to commute/relocate:

• Johor Bahru: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• Chef: 2 years (Required)