430 Wine Country Dr, Lovedale NSW 2325, Australia
Demi Chef
Position Overview
A Demi Chef, also known as Demi Chef de Partie, is a junior chef who works under the supervision of a Chef de Partie (Section Chef) in a specific area of the kitchen. This role is a stepping stone toward becoming a Chef de Partie, offering hands‑on experience and growing responsibility.
To work in a safe, effective and hygienic fashion while ensuring that the high quality food standards of the Hotel are maintained.
Vision
Our Vision is being leaders in creating experiences and properties that escape the ordinary.
Purpose
Our Purpose is to make the day better for ourselves, each other, our group, our customers and communities. We do this by living our values of empowerment, possibilities and community. We achieve our Vision and Purpose by delivering on our goals and values.
Our Goals
- Growing revenue above market
- Business transformation
Our Values
- Empowerment: We make it happen
- Possibilities: We evolve and innovate
- Community: We make the connection
Key Accountabilities
- Anticipate and attend to the guest’s needs and desires immediately.
- Liaise on a daily basis with the Chef de Partie to formulate daily priorities.
- Work in the kitchen as directed on a daily basis.
- Ensure that your work is carried out in a timely and efficient fashion.
- Minimise wastage at all times.
- Maintain a clean and safe working area at all times.
- Assist in training and development of junior staff members.
- Act on behalf of the Chef de Partie should he/she be absent from the kitchen.
- Engaged to perform general or specialised cooking, butchering, baking or pastry cooking duties or supervises and trains other cooks and kitchen employees.
- Ensure that the established standard operating procedures are followed at all times.
- Help produce an environment of learning and professionalism.
- Carry out any other related duties as directed by the senior Chefs.
- Maintain your self‑appearance in accordance with the hotel’s grooming standards.
- Maintain a harmonious relationship with other members of the service team.
- Maintain an acceptable degree of knowledge with regard to food product.
- Comply with all of the established hotel operational policies & procedures.
- Have a full knowledge of, and practice all of the hotel’s established workplace health and safety guidelines (WH&S;).
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