Demi Chef - Continental

• Allocate work to subordinates, observe the working methods and productivity of assigned staff, assist them, and coordinate with senior production staff to provide them with the necessary training.

• Supervise all staff within his shift/section and assume responsibilities for their quality of work.

• Actively participate in training of culinary skills to junior staff

• Seek guidance and assist the seniors in case of any issues, focussing on preparation of food, managing equipment utilization and operability, resource allocation on daily basis.

• Make decisions to receive or reject products in accordance with published guidelines & procedures, request replacements or substitutions and escalate issues when necessary.

• Monitor HACCP records, ensure appropriate and timely updates – report and take corrective actions for variations.

• Monitor, assess and revise recipes through trials and innovative ideas using previous experience and guidelines with a focus on reducing costs without compromising on quality within the section or area of operation, keeping the supervisors pre-informed of any such trials or efforts.

• Propose, define and implement ways to reduce costs/ expenses in a pro-active manner in consultation with seniors.

• Check and ensure customer satisfaction by adhering to specifications, albums, recipes, procedures at all times.

• Maintain high standards of food safety, quality & hygiene.

Education Qualification:

• Minimum Senior Secondary School certificate or Diploma in Hotel management or Culinary

Work Experience:

• Years of Experience: Minimum 3 years of experience including any apprenticeship or industrial training duration in the culinary field

• Area of Experience: Culinary field

Skills:

• Effective commuincation skills

• Good organisational skills

• Attention to detail

• Strong interpersonal and problem-solving abilities

• Ability to multi-task

• Effective task management