Demichef di Cucina - Stagione 2027
Core
Support the Chef de Partie with production and service, independently carrying out assigned preparations and contributing to the organisation, efficiency and quality of the section.
Role type
Demi Chef de Partie
Builds
Food production and service for a hotel restaurant
Domain
Hospitality / Culinary
Required skills
Mise en place, cooking techniques, food safety (HACCP), allergen management, inventory control, waste reduction, team collaboration
Preferred skills
Experience as an experienced Commis Chef or Demi Chef de Partie, knowledge of basic culinary techniques and food storage procedures, ability to work during busy services
Technologies
None
Responsibilities
Carry out mise en place and assigned preparations according to recipes, portion weights and instructions; Support the Chef de Partie with cooking, plating and service operations; Independently manage assigned tasks, meeting priorities and deadlines; Check the quality of ingredients used and report any non-conformities; Ensure correct storage, labelling and stock rotation of products; Check mise en place availability and promptly report shortages and requirements; Use ingredients with care, paying attention to portion sizes, yields and waste reduction; Work with Commis Chefs and assist them with basic tasks as directed by the Chef de Partie; Follow HACCP, allergen management and workplace safety procedures; Keep the workstation, utensils and equipment clean and orderly; Clean and organise the section at the end of the shift and update the supervisor on the status of preparations; Cover for the Chef de Partie on specifically delegated tasks, within the limits of competence and the instructions received.
Seniority
Mid-level IC
