Demi Chef

Beyond Grad•1099 New York Ave NW,, DC

7d•ZAR 60,000 - ZAR 70,000•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 is structured across several departments, including Orientation and Culinary, with a focus on developing expertise in contemporary Italian cookery and kitchen operations. The role involves a comprehensive curriculum that progresses from foundational skills to advanced kitchen management practices within an upscale dining environment.

Requirements

Enrolled in a post-secondary ministerially recognized academic institution in the hospitality industry.
Possess a hospitality degree and at least 1 year of recent relevant work experience in the (ultra) luxury hotel industry (outside of the USA).
Have 5 years of recent relevant work experience in the (ultra) luxury hotel industry (outside the USA).
Demonstrated 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 understanding company culture, business strategies, payroll, local resources, and meeting key contacts.
Complete a structured curriculum covering Sfoglina's culinary philosophy, sanitation standards, commercial kitchen equipment, ingredient sourcing, and Italian pantry fundamentals.
Master antipasti preparation, fresh pasta production, vegetable fabrication, stock and sauce preparation, and soup production.
Learn cold station procedures, inventory management, labeling and storage requirements, quality assurance practices, and refined plate presentation standards.
Participate in lunch and dinner service to reinforce efficient workflow, production planning, and professional communication.
Engage in structured instruction for intermediate fresh pasta and Italian entrée production, including handmade pasta, filled pasta techniques, and risotto preparation.
Develop skills in seafood and protein cookery, specialty sauces, emulsions, reductions, and advanced cooking methods.
Practice coordinated ticket management, production scheduling, and seasonal menu implementation.
Complete advanced instruction in production planning, advanced station management, and refined sauce preparation.
Gain experience in quality evaluations, inventory management, production forecasting, and cross-training across specialized kitchen stations.
Emphasize the integration of technical expertise with operational knowledge for contemporary Italian kitchen management.