Demi Chef – Cold Kitchen

About the role

The Demi Chef – Cold supports the kitchen team by preparing and presenting cold dishes, ensuring quality, safety, and consistency in a high‑volume hotel environment.

Key responsibilities

• Prepare special meals and substitute items, ensuring correct portioning, arrangement, and garnish.
• Regulate temperature of ovens, broilers, grills, roasters and manage thawing of frozen items in refrigeration.
• Maintain food logs, monitor quality and quantity of prepared food, and communicate needs during busy periods.
• Inform Chef of excess items for daily specials and update Food & Beverage staff on menu specials and out‑of‑stock items.
• Prepare and cook cold foods according to recipes, quality, presentation standards and food preparation checklists.
• Follow company safety, security, uniform and confidentiality policies, report maintenance issues, and adhere to hygiene standards.

Required profile

• Technical, trade or vocational school degree.
• Minimum three years of related culinary experience, specifically in cold kitchen operations.
• No prior supervisory experience required.
• No specific license or certification mentioned.