Demi Chef – Salad & Sandwich Section

Overview

1. Salad & Sandwich Section Operations

• Prepare salads, sandwiches, cold dishes, fruits, dressings, sauces, and related items according to approved recipes and production plans.
• Ensure timely preparation and availability of all salad and sandwich items for daily production.
• Maintain cleanliness and organization of the salad and sandwich section at all times.
• Ensure attractive presentation and consistent quality of all products.
• Coordinate with other kitchen sections to ensure smooth operations.

2. Quality & Food Safety Control

• Ensure all food preparation follows company SOPs, hygiene standards, and food safety regulations.
• Check the freshness and quality of leaves, vegetables, fruits, breads,cold cuts, sauces, and other ingredients before use.
• Maintain proper food storage, labeling, and FIFO procedures.
• Prevent contamination and maintain cleanliness of equipment, utensils, and workstations.

3. Recipe Compliance & Portion Control

• Follow standardized recipes accurately for salads, sandwiches, and dressings.
• Ensure correct portion sizes and ingredient measurements according to production requirements.
• Maintain consistency in taste, texture, appearance, and presentation of all products.
• Assist in preparing special dietary and allergy-sensitive meals when required.

4. Production Planning & Inventory Support

• Calculate ingredient quantities required for daily production.
• Prepare ingredient requests and coordinate ordering for section production needs.
• Monitor stock levels and report shortages or quality concerns to supervisors.
• Minimize food wastage through proper handling, storage, and production planning.

5. Teamwork & Performance

• Work efficiently under pressure and during high-volume production periods.
• Follow instructions from the Sous Chef and Head Chef.
• Support and cooperate with team members to maintain smooth kitchen operations.
• Maintain discipline, punctuality, and professional kitchen behavior.

Requirements

• Previous experience in salad, sandwich, or cold kitchen operations.
• Good knowledge of fresh produce handling, sandwich preparation, and food presentation.
• Ability to read and write English for recipe understanding and kitchen communication.
• Basic knowledge of ingredient calculation and production planning.
• Strong understanding of hygiene and food safety standards.
• Ability to work in a fast-paced environment and handle pressure effectively.
• Good teamwork and communication skills.