DEMI CHEF DE PARTIE
Core
Assist the Chef de Partie in daily station management, food preparation, cooking, plating, and dish dispatch while ensuring quality and consistency.
Role type
Demi Chef de Partie (Line Cook)
Builds
Prepared dishes and meals for guests
Domain
Hospitality / Fine Dining
Required skills
Culinary techniques, food safety standards (HACCP), inventory management, cost control, team supervision, station organization
Preferred skills
Flexibility across kitchen sections, mentoring commis, attention to detail, passion for cooking
Technologies
Kitchen equipment, food storage systems
Responsibilities
Assist in organizing and managing the station, prepare and cook dishes according to recipes, supervise commis tasks, control raw material quality and freshness, manage stock levels and waste, maintain hygiene and safety standards, coordinate with brigade members
Seniority
Mid-level IC
