Demi Chef

Job Purpose

The Demi Chef will support the kitchen team by assisting with basic food preparation, mise-en-place, and service activities under supervision, while maintaining high standards of food safety, hygiene and cleanliness and developing foundational culinary skills in line with operational requirements.

Key Performance Areas

• Assist senior kitchen staff with basic food preparation tasks under supervision
• Support mise-en-place activities as instructed, including washing, peeling, chopping, portioning and pre-preparation of ingredients
• Follow SOPs, recipes, portion guidelines, and preparation instructions accurately
• Assist in preparing simple food components such as vegetables, salads, cold starters, basic sauces and garnishes
• Assist with setting up and breaking down workstations before and after service
• Maintain cleanliness and organisation of own workstation at all times
• Follow cleaning schedules, including daily and deep-clean tasks as assigned
• Assist in plating and presenting food items according to standards under guidance
• Assist with basic food labelling (dates, allergens, storage instructions) under supervision
• Follow FIFO principles and assist with stock rotation
• Report food shortages, damages, or items close to expiry to senior chefs
• Assist with receiving deliveries by checking items against delivery notes and reporting discrepancies
• Help minimise food waste by correct handling and storage of ingredients
• Assist during stock takes when required
• Use kitchen equipment safely and only as trained or instructed
• Report faulty equipment, breakages, or safety hazards promptly
• Comply fully with health, safety, hygiene, and environmental regulations
• Follow allergen control procedures and food safety guidelines carefully
• Assist in maintaining temperature logs for fridges, freezers, and hot-holding equipment
• Wear required PPE and arrive at work prepared with basic culinary tools
• Support senior chefs during service in buffet, live cooking or production areas
• Assist with basic guest interaction when required, maintaining a polite and professional manner
• Refer guest queries, complaints, or special requests to senior kitchen staff
• Maintain professional behaviour and respect when interacting with guests

Education

• Grade 12  
• Studying towards a culinary certification 

Experience

• Experience working in food preparation operations preferred

Skills and Knowledge

• OE usage and storage
• Culinary Product Knowledge
• Cooking Methodologies
• Legislation – food safety standards & regulations
• Environmental and sustainability standards
• Knife skills
• Waste management
• Stock control
• Basic Computer Skills

Work conditions and special requirements

• Ability to work shifts that meet operational requirements

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.