Demi Chef

1) Actively participates in training of culinary skills to junior staff and apprentices. 2) Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met. 3) Keeps workstation clean and organized including fridge’s/freezers, countertops and stove tops. 4) Ensures that station opening and closing procedures are carried out to standard. 5) Keeps overproduction and food waste to a minimum, ensures proper rotation, labelling, and storing of food in order to reduce food cost expense. 6) Operate all kitchen equipment and conduct themselves with safety in mind at all times. 7) Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines. 8) Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie/ Sous chef in a timely fashion. 9) Prepares lists of food products required for station for Sous Chef order and approval. 10) Compliance with all safety regulations of assigned tasks and ensure a clean and safe working environment with active participation in the hotel health and safety program.