Demi Chef

Beyond Grad•Washington, DC

4d•ZAR 50,000 - ZAR 60,000•Onsite

About The Position

This placement opportunity is designed for individuals seeking to develop their skills in contemporary Italian cookery within an upscale dining environment. The program is structured in phases, starting with a comprehensive orientation to the company and local community, followed by intensive culinary training. Participants will progress through foundational, intermediate, and advanced levels of Italian cuisine, focusing on fresh pasta production, entrée preparation, and overall kitchen operations management. The training emphasizes hands-on experience, guided practice, and supervised production, culminating in a deep understanding of contemporary Italian kitchen management practices in the United States.

Requirements

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

Responsibilities

Receive an orientation to the company and local community, including learning about company strategies, payroll, local resources, and meeting key contacts.
Complete a structured curriculum covering Sfoglina's culinary philosophy, sanitation standards, commercial kitchen equipment, premium ingredient sourcing, and Italian pantry fundamentals.
Prepare antipasti, fresh pasta, vegetables, stocks, sauces, and soups.
Manage inventory, labeling, and storage requirements, and practice quality assurance.
Participate in lunch and dinner service to reinforce workflow, production planning, and professional communication.
Engage in structured instruction involving handmade pasta production, filled pasta techniques, risotto preparation, seafood and protein cookery, and specialty sauces.
Manage coordinated tickets and production schedules, and implement seasonal menus.
Participate in advanced instruction involving production planning, advanced station management, fresh pasta production, specialty Italian cooking techniques, refined sauce preparation, and advanced finishing methods.
Conduct quality evaluations, inventory management, and production forecasting.
Engage in cross-training across specialized kitchen stations and continuous improvement initiatives.
Integrate technical expertise with operational knowledge for a comprehensive understanding of contemporary Italian kitchen management.