Demi Chef

1. Helps to direct, control and coordinate the activities of all chefs and kitchen engaged in preparing meat and seafood to ensure an efficient, profitable and smooth food service at all times. 2. Checks daily that there is no wastage in storerooms, refrigerators and freezers. 3. Minimizes spoilage, utilizing food surpluses and portion control. 4. Check the quality and the quantity of food from the markets and stores. 5. Is always looking for cost saving and environmental ideas. 6. Assists in operating his outlet at an acceptable food and staff cost. 7. Maximizes his productivity in order to minimize payroll costs. 8. Ensures that all food is prepared and served according to the standard set by Executive Chef or Executive Sous Chef. 9. Does cooking and presentation of food. 10. Makes sure standard recipes are use and food is presented according to pictures. 11. Makes sure all machines, furniture (fridge’s, benches, etc) equipment and utensils are clean and in working condition at all time. Checks all areas assigned to him in regard to sanitation and hygiene to prevent contamination of all kind. 12. Makes sure the kitchen is always in a safe condition to prevent accidents. 13. Is responsible in making the through flow of information work from him all the way to helpers’ level. 14. Maintains good relation with all departments so as to avoid friction of any kind. 15. To attend and to continue refresher/OJT planned by your department. 16. To comply to your departmental OSH Regulations to keep the work place safe, secure and hazard free.