Demi Chef

THE JOBSCOPE- Work according to the menu specifications by the Head Chef- Control food stock and food cost in his section- Monitor stock movement and be responsible for ordering on your section to ensure minimum kitchen wastage.- Ensure knowledge of the product is maintained and communicated to all relevantpersonnel.- Follow the instructions and recommendations from the immediate superiors to complete the daily tasks- To be responsible for completing your mise-en-place- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques- Collaborating with the rest of the culinary team to ensure high-quality food and service.- Keeping your area of the kitchen safe and sanitary.- Assisting in other areas of the kitchen when required- REQUIREMENTS- In-depth knowledge of food principles and best practices.- Ability to work well in a team- Excellent listening and communication skills- Knowledge of best practices for safety and sanitation- Passion for delivering great food and service- Multitasking and organizational ability- Available to work on-call, shifts, after hours, over weekends, and on holidays.- QUALIFICATIONSDiploma or Degree in Culinary or relevant field.