Demi Chef

Penempatan YUI Sapporo Soup Curry (Pre-Opening Team)
Jl. Bahureksa No. 1 Bandung

QUALIFICATIONS:

• Minimum vocational culinary school (SMK Tata Boga) or equivalent

• Minimum 2 years in a restaurant kitchen, including at least 1 year as a CDP, Demi Chef, or senior cook

• Able to guide cooks and cook helpers at the station, and communicate clearly during service

TECHNICAL CRITERIA:

• Fully runs one station: broth, grill/fry, or cold/garnish

• Keeps station mise en place in order: quantity, quality, and freshness according to par levels

• Executes standard recipes with precise portion

• Masters basic techniques for the station: simmering and skimming broth, grilling, deep frying, blanching, and uniform knife cuts

• Controls broth temperature and consistency, vegetable texture (with a little char where the recipe calls for it), and topping doneness

• Manages cooking timing and order during peak hours so dishes leave the pass on time and to plating standard

• Applies FIFO/FEFO, labeling, and chiller and freezer storage

• Keeps the station clean and follows hygiene and food safety standards

• Identifies unusable ingredients and reports them to the Head Chef