Demi Chef

Beyond Grad•Byron Township, MI

7d•ZAR 45,000 - ZAR 60,000•Onsite

About The Position

This placement opportunity is designed for individuals enrolled in a post-secondary, ministerially recognized academic institution within the hospitality industry. The program offers a structured developmental path across various culinary departments, culminating in leadership and supervision experience. The program includes an initial orientation to the company and local community, followed by intensive hands-on training in cooking techniques, menu execution, and kitchen operations. The final phase focuses on developing leadership and supervisory skills, preparing participants for Chef de Partie-level responsibilities.

Requirements

Enrolled in a post-secondary ministerially recognized academic institution in the hospitality industry.
Hospitality degree and at least 1 year of recent relevant work experience in the (ultra) luxury hotel industry (outside of the USA).
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 your 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.
Actively participate in supervised menu execution with a focus on consistency, plating presentation, and flavor balance.
Contribute creative ideas to daily specials and event menus.
Refine culinary judgment, translate concepts into appealing dishes, and develop confidence in aligning preparation and presentation with brand standards.
Build intermediate-level culinary skills through hands-on training in station setup, knife techniques, egg cookery, small batch sauces, and cooking methods such as roasting, sautéing, grilling, and braising.
Prepare multi-component dishes, contribute to plate presentation, and handle select premium ingredients.
Play a larger role in dinner service through collaboration with fellow team members.
Gain hands-on experience with Chef de Partie-level responsibilities including shift supervision, inventory tracking, and kitchen coordination.
Develop soft skills essential to supervision, such as effective communication, teamwork, and delivering feedback.
Support day-to-day operational decisions and guide peers through kitchen routines.