Job Description Job Description Reporting to the Venue Manager, and supporting the Sous Chef, our new Demi Chef will: Prepare mise en place for all relevant menus. Ensure consistent great food production, in line with the high quality standards set by the hotel. Assist with ordering necessary food items accordingly to business needs and demands. Comply with all WHS, food safety legislation. Work with and coordinate the work of other chefs in the preparation and production of food as required. Ensure strict stock rotation and minimum wastage, whereby you will be responsible for implementing and maintaining stock control procedures. Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. Report any maintenance, hygiene and hazard issues.