Demi Chef in Healthy food company

Accountabilities

Culinary Operations

Assist the Head Chef in preparing and cooking dishes based on Kaleo’s recipes and standards.

Support in daily prep work — washing, cutting, portioning, and marinating ingredients.

Ensure consistency in flavor, texture, and presentation for all meals.

Take part in daily mise en place, cooking, and plating.

Participate in menu testing and recipe improvement when required.

Maintain cleanliness and order in all kitchen and food preparation areas.

Follow and promote food safety and hygiene regulations.

Check kitchen equipment daily and report any issues to the Head Chef.

Quality Assurance

Ensure all ingredients meet quality and freshness standards before and during prep.

Support in tasting and quality control during service.

Inventory & Cost Control

Assist in monitoring stock levels and managing storage properly.

Follow stock rotation (FIFO) and minimize food waste.

Help with daily receiving, unpacking, labeling, and organizing products.

Teamwork & Communication

Work closely with the Head Chef and kitchen colleagues to ensure smooth service.

Support junior staff and maintain a positive, collaborative atmosphere.

Communicate clearly with the team about kitchen needs or challenges.

Job Requirements

Proven experience as a Demi Chef, Commis I, or similar role in a professional kitchen.

Strong understanding of European cuisine and modern cooking techniques.

Experience in prep work and mise en place for a high-volume kitchen.

Good knowledge of food safety, storage, and hygiene practices.

Ability to work efficiently in a fast-paced, organized, and detail-oriented environment.

Strong communication and teamwork skills.

Passion for healthy, high-quality food and continuous learning.

Culinary diploma or certification is an advantage.

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