Demi Chef (Specialty Restaurant)

Main Duties and Responsibilities We are seeking a passionate culinary professional to join our Specialty Restaurant as our Demi Chef. As a Demi Chef, you will support the kitchen brigade in delivering refined and exceptional dining experiences that reflect the highest standards of quality, artistry, and service excellence. This is a unique opportunity to be part of a dynamic culinary team dedicated to innovation, seasonality, and the finest ingredients, all within the inspiring environment of a luxury destination. Key Responsibilities The incumbent will assist the Sous Chef in the daily operations of the kitchen, ensuring the smooth running of the kitchen, maintaining high standards of food quality, and adhering to health and safety regulations. Prepare and present high-quality dishes aligned with the restaurant’s specialty cuisine and the resort’s brand standards. Work closely with the Chef de Partie and Sous Chef to manage daily operations, ensuring smooth kitchen workflow and timely service. Uphold the highest standards of food hygiene, cleanliness, and safety, adhering to HACCP and all food safety regulations. Ensure mise en place is completed to standard and on time for service. Assist in training and mentoring junior kitchen staff as needed. Participate in menu development and tastings, contributing ideas that enhance the guest dining experience. Maintain inventory control, minimize food waste, and support cost-efficiency practices. Adapt to the dynamic pace of a luxury kitchen, ensuring precision and consistency in every dish served. Demonstrate a deep respect for ingredients, sustainability, and culinary excellence. Job Requirements Nitec/Higher Nitec in Culinary or Hospitality Management, or any related field of professional qualification. 1 to 2 years’ fine-dining experience, preferably in the hospitality or food & beverage industry. Strong knowledge of food preparation techniques and culinary terminology. Excellent organizational and time management skills. Ability to work under pressure. Passion for food and a commitment to delivering high-quality cuisine.