The Demi Chef will assist the Chef de Partie in managing the assigned kitchen section and ensuring the preparation of high-quality food according to SOMARA's recipes, quality standards and presentation guidelines. The individual will be responsible for daily food preparation, mise en place, cooking, portion control, hygiene and coordination with the kitchen team. The candidate must demonstrate good culinary skills, discipline and the ability to work efficiently in a professional restaurant environment.
1. Key ResponsibilitiesA. Food Preparation & Production
- Assist the CDP in preparing dishes according to approved recipes.
- Handle daily mise en place and ingredient preparation.
- Prepare vegetables, sauces, gravies, marinades and other ingredients.
- Assist in cooking and assembling dishes during service.
- Maintain consistency in taste, quality and presentation.
- Ensure timely preparation of food during peak service hours.
- Follow portion sizes and standard recipe specifications.
B. Kitchen Section Operations
- Assist the CDP in managing daily kitchen operations.
- Ensure the assigned section is properly organised before service.
- Maintain sufficient preparation levels throughout operations.
- Coordinate with Commis Chefs and kitchen helpers.
- Follow instructions from the CDP and Sous Chef.
- Assist in maintaining smooth kitchen workflow.
- Take responsibility for the assigned section in the CDP's absence, when authorised.
C. Food Quality & Presentation
- Follow approved recipes and plating standards.
- Check the freshness and quality of ingredients.
- Ensure proper cooking temperatures and preparation techniques.
- Maintain consistency in portion size, taste and presentation.
- Report any quality issues to the CDP immediately.
D. Inventory & Cost Control
- Assist in monitoring daily ingredient consumption.
- Maintain proper storage and labelling of ingredients.
- Follow FIFO procedures.
- Ensure portion control and minimise food wastage.
- Inform the CDP about stock shortages.
- Handle kitchen ingredients and equipment responsibly.
E. Hygiene & Food Safety
- Maintain cleanliness of the assigned kitchen section.
- Ensure proper cleaning of utensils and equipment.
- Follow food safety and sanitation procedures.
- Maintain proper food storage and temperature control.
- Prevent cross-contamination.
- Follow daily opening and closing cleaning checklists.
F. Team Coordination
- Guide and assist Commis Chefs wherever required.
- Coordinate with other kitchen sections during service.
- Maintain discipline and professional behaviour.
- Participate in daily kitchen briefings.
- Support the CDP and Sous Chef in achieving operational targets.
1. Pre-Opening Responsibilities
- Assist in setting up the assigned kitchen section.
- Participate in menu trials and food tasting.
- Learn and practise SOMARA's standard recipes.
- Assist in preparing recipe specifications and portion standards.
- Organise kitchen equipment and ingredients.
- Participate in mock service sessions.
- Complete pre-opening training and hygiene procedures.
1. Required Skills & Qualifications
- Diploma or certificate in Culinary Arts / Hotel Management preferred.
- Minimum 2–4 years of professional kitchen experience.
- Previous experience as a Commis I or Demi Chef preferred.
- Good knowledge of the assigned cuisine or kitchen section.
- Understanding of mise en place and food preparation techniques.
- Knowledge of kitchen hygiene and food safety.
- Basic understanding of portion control and food costing.
- Ability to work under pressure during busy service hours.
- Good teamwork, communication and time-management skills.
- Experience in premium restaurants or luxury hotels preferred.
1. Key Performance Indicators (KPIs)
- Food preparation quality and consistency.
- Timely completion of mise en place.
- Food presentation and portion control.
- Kitchen service speed and efficiency.
- Ingredient handling and wastage control.
- Hygiene and food safety compliance.
- Discipline and teamwork.
- Adherence to recipes and kitchen SOPs.
1. Expected Skilled Standards
The Demi Chef is expected to demonstrate culinary skills, discipline, responsibility and a willingness to learn. The individual must support the CDP in maintaining smooth kitchen operations and ensure that every preparation meets SOMARA's food quality, hygiene and presentation standards. Important: This is a supervisory support position within the kitchen hierarchy. The Demi Chef must be capable of handling assigned preparation and cooking responsibilities independently while assisting the CDP in managing the section during busy restaurant operations.
Pay: ₹25,000.00 - ₹35,000.00 per month
Work Location: In person
📌 Demi Chef - Ultra Luxury Fine Dine (Lucknow)
🏢 Goldstone Hospitality
📍 Lucknow
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