Demi Chef de Partie
Core
Support the Chef de Partie in executing exceptional dishes while maintaining high standards of quality, cleanliness, and efficiency in a brigade system kitchen.
Role type
Demi Chef de Partie (IC culinary professional)
Builds
Production dishes and culinary experiences for guests
Domain
Hospitality / Fine Dining
Required skills
Knife skills, food preparation techniques, food safety and hygiene standards, portion control, mise en place, station management, inventory inspection, equipment maintenance, cost management, mentoring junior staff, adaptability under pressure
Preferred skills
Culinary training or formal hospitality education, food safety certification, ability to work in multicultural environments
Technologies
None stated
Responsibilities
Maintain assigned station cleanliness and organization, prepare dishes per recipes and plating standards, inspect daily produce deliveries, manage food costs and minimize waste, maintain utensils and equipment, support training of junior staff, assist with mise en place and station setup, participate in kitchen closing procedures
Seniority
Mid-level, hands-on IC