Fryer Section - Demi Chef

Demi Chef de Partie - Fryer Section

Reports to: Chef de Partie / Sous Chef

Purpose of the Role

The Demi Chef de Partie supports the Chef de Partie in the day-to-day operation of a designated kitchen section, assisting in the preparation, cooking, and presentation of menu items to the restaurant's quality standards. This is a developmental role designed to build technical expertise, leadership skills, and operational responsibility, preparing the individual for progression to Chef de Partie.

Key Responsibilities

• Assist the Chef de Partie in managing a designated kitchen section (e.g. grill, sauce, larder, garnish, pastry, or other assigned area).
• Prepare, cook, and present menu items in accordance with established recipes, quality standards, and presentation guidelines.
• Complete and maintain mise en place to ensure the section is fully prepared for service while minimising waste and supporting food cost control.
• Monitor stock levels within the section and notify the Chef de Partie of replenishment requirements.
• Provide guidance, support, and supervision to Commis Chefs and other junior kitchen staff as directed.
• Ensure all ingredients are correctly stored, labelled, dated, and rotated in accordance with food safety and stock control procedures.
• Maintain high standards of food safety, hygiene, cleanliness, and sanitation in compliance with the restaurant's food safety management system.
• Assist with receiving, checking, and correctly storing deliveries while reporting any discrepancies or quality concerns.
• Communicate effectively with other kitchen sections and the pass to ensure efficient and coordinated service.
• Assist with section handovers between shifts, ensuring clear communication regarding outstanding tasks and stock requirements.
• Take increasing responsibility for organising and operating the section independently as skills and experience develop.
• Support senior chefs in maintaining consistency in food quality, portion control, and kitchen standards at all times.

Required Skills, Qualifications & Experience

• One (1) to two (2) years' experience as a Commis Chef or in a comparable role within a professional kitchen.
• Formal culinary qualification preferred; however, relevant professional kitchen experience will be considered.
• Sound knife skills and a good understanding of cooking methods, food preparation techniques, and kitchen operations.
• Ability to work efficiently and accurately in a fast-paced, high-pressure environment.
• Strong organisational and time-management skills with excellent attention to detail.
• Good communication and teamwork skills with a willingness to learn and accept feedback.
• Reliable, punctual, and committed to continuous professional development with the ambition to progress to Chef de Partie.

Working Conditions, Hours & Expectations

• Full-time position requiring six (6) working days per week with one (1) scheduled day off.
• Shifts include mornings, evenings, weekends, and public holidays based on operational requirements.
• The role requires standing for extended periods, lifting and carrying kitchen equipment and supplies, and working safely with hot surfaces, sharp utensils, and commercial kitchen equipment.
• Company uniform, grooming, and personal hygiene standards must be maintained at all times.
• Compliance with all company policies, food safety procedures, and health and safety regulations is a condition of employment.

Employment Equity

The Company is committed to the principles of the Employment Equity Act and to creating a diverse, inclusive, and equitable workplace. Preference may be given to suitably qualified candidates from designated groups in accordance with the Company's Employment Equity Plan and applicable legislation. All appointments will be made based on merit, operational requirements, and the skills, qualifications, and experience required for the role.

Application Question(s):

• Willingess to work weekends, public holidays and school holidays

Experience:

• kitchen : 2 years (Required)

Language:

• English (Required)

Work Location: In person