Demi chefs assist executive chefs with an array of different task in the kitchen. They are expected to chop vegetables, and butcher, grill,and sear different cuts of meat. They also assist pastry chefs with desserts. In addition to meal preparation

Demi chefs must clean their work stations and adhere to health and safety regulation.

● Prepare food according to standard recipes, specifications, and portions as directed by the Head Chef.

● Prepare food according to standard recipes, specifications, and portions as directed by the Head Chef.

● Monitor and manage inventory, stock levels, and kitchen supplies to reduce wastage and ensure efficiency.

● Ensure that all kitchen tools, equipment, and storage areas are properly documented, used correctly, and secured after use.

● Maintain a clean, organized, and sanitized workstation and ensure all kitchen equipment is properly cleaned after use.

● Oversee the cleanliness and security of all kitchen doors and storage rooms, ensuring compliance with safety standards.

● Enforce hygiene protocols and sanitation requirements to ensure a safe working environment for all kitchen staff.

● Act as third-in-command in the absence of the Head Chef and Sous Chef, taking responsibility for kitchen operations and decision-making as needed.