Demi Chef

Beyond Grad•Menlo Park, CA

19d•ZAR 45,000 - ZAR 55,000•Onsite

About The Position

This placement opportunity includes a comprehensive orientation and hands-on training across various culinary departments. The initial orientation phase focuses on company and community integration, including understanding business strategies, payroll, local resources, and computer systems. Following orientation, the role involves detailed training in specific culinary stations such as Hotline/Pasta, Antipasti, Hot Appetizers, and Pasta Chef de Partie. Participants will gain experience in high-volume service, preparation of diverse dishes including handmade pasta, traditional antipasti, risottos, soups, and other hot menu items. Key skills developed include advanced cooking techniques, knife skills, station management, plating, inventory management, and food safety standards.

Requirements

Enrolled in a post-secondary ministerially recognized academic institution in the hospitality industry OR
Possess a hospitality degree and at least 1 year of recent relevant work experience in the (ultra) luxury hotel industry (outside of the USA) OR
Possess 5 years recent relevant work experience in the (ultra) luxury hotel industry (outside the USA)
Shown consistent career growth over the last years
Shown serious commitment to most recent employers

Responsibilities

Receive an orientation to the company and local community, including learning about company customers, culture, business strategies, payroll, local training areas, housing, transportation, and meeting key contacts.
Receive computer training on company systems.
Learn the responsibilities of working the Hotline, Pasta, and Antipasti stations.
Gain an understanding of kitchen coordination and high-volume service execution.
Learn the process of preparing hand-made dough for various pastas and preparing seasonal fillings and sauces.
Learn the preparation and presentation of traditional antipasti, including cured meats, cheeses, marinated vegetables, salads, and other cold and hot appetizers.
Apply cooking techniques such as boiling, baking, sautéing, roasting, grilling, braising, and poaching.
Maintain quality and consistency during service.
Develop advanced knife skills.
Learn station setup and organization.
Practice simultaneous preparation of vegetables, starches, proteins, and appetizers.
Adhere to plating and presentation standards.
Learn requisitioning supplies and proper storage and handling of food items.
Learn to manage, maintain, and operate the hotline.
Learn to prepare risottos, hot soups, sweet bread, pork belly, pasta, and other hot items.
Be responsible for mise en place, preparing and plating of menu items.
Receive structured training on managing the pasta station during daily production and service.
Oversee pasta preparation and sauce production.
Coordinate the timing of pasta dishes with other kitchen stations.
Monitor food quality and plating standards.
Maintain consistency of dishes during service.
Requisition ingredients and supplies.
Supervise station organization.
Ensure proper food storage and sanitation standards are maintained.