Demi Chef De Partie

Roles and responsibilities

A Demi Chef de Partie is a mid-level culinary professional working under the supervision of a Chef de Partie (station chef) in a professional kitchen. The role involves assisting with the preparation and cooking of food, managing specific areas of the kitchen, and contributing to the overall smooth operation of the kitchen team. A Demi Chef de Partie is usually responsible for a specific section (such as sauces, vegetables, pastry, or grill) but may also rotate through other areas to gain experience and support the team during busy periods.

Here are the key skills, responsibilities, and attributes of a Demi Chef de Partie:

1. Culinary Skills & Knowledge

• Food Preparation: Preparing ingredients, chopping, peeling, marinating, and ensuring all components are ready for cooking. This includes maintaining high standards for food quality and cleanliness.
• Cooking Techniques: Using various cooking methods such as grilling, sautéing, frying, baking, steaming, or boiling, depending on the section of the kitchen.
• Menu Knowledge: Understanding the dishes on the menu, including ingredients, preparation methods, and presentation techniques, and being able to produce them consistently.
• Specialized Skills: Depending on the section (e.g., pastry, sauces, meat, fish), the Demi Chef de Partie may need specialized skills like working with doughs and pastries, making stocks and sauces, or preparing proteins to perfection.
• Portion Control: Ensuring the proper portion sizes for each dish and maintaining consistency in presentation and taste.

2. Station Management

• Managing a Section: The Demi Chef de Partie is often responsible for a specific section of the kitchen (e.g., meat, fish, vegetables, sauces, etc.). This includes organizing and managing the station’s mise en place (preparation work), cooking, and plating.
• Maintaining Hygiene and Cleanliness: Following proper food safety protocols, keeping the section clean, sanitizing workstations, and ensuring food safety standards are maintained (e.g., temperatures, storage).
• Inventory Management: Assisting with stock control, ensuring that ingredients are used efficiently, minimizing waste, and helping with ordering new supplies.
• Quality Control: Ensuring that all food prepared is of the highest quality, tastes delicious, and is visually appealing.

Desired candidate profile

Essential:

• Higher Secondary or equivalent
• Italian Cuisine Background
• 1-2 years’ experience in the same role or 2 years’ experience as Commis I in a five star hotel or similar
• Ability to learn quickly
• Ability to work under pressure
• Ability to work well with others as a team member
• Able to spend long hours standing if required
• Clear understanding of both written and spoken English
• Efficient team player
• Good attention to detail
• Flexibility
  

Desirable:

• Ability to develop good working relationships with Colleagues, management
• Self-Motivated and wants to get the job done
• 3-4 years’ experience
• Professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills