Menu Planning: Developing menus based on culinary expertise, customer preferences, and seasonal availability of ingredients.
Food Preparation: Preparing and cooking a variety of dishes, ensuring that they are cooked and presented according to established recipes and standards.
Ingredient Selection: Sourcing and selecting high-quality ingredients, including meats, vegetables, and spices, to ensure the freshness and quality of dishes.
He Demi Chef is responsible to assist with the efficient running of the department in line with the hotel’s strategies and brand standards, whilst meeting associate, guest and owner expectations.
Responsible to assist in supervising the assigned station / section of the outlet kitchen, in order to prepare a consistent, high-quality product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and hotel’s standards.