Demi Chef de Partie - Hot
Core
Execute hot station operations including grilling, sautéing, sauce preparation, and plating in a fast-paced kitchen environment.
Role type
Demi Chef de Partie (Hot Kitchen)
Builds
Hot dishes, sauces, and plated meals for restaurant guests
Domain
Hospitality / Culinary Arts
Required skills
Hot cooking techniques (sautéing, grilling, braising, frying), knife skills, food safety compliance, inventory management, team coordination, time management under pressure
Preferred skills
Culinary training/apprenticeship, contemporary plating techniques, food costing knowledge
Technologies
Stoves, grills, fryers, sauté pans
Responsibilities
Prepare and cook hot dishes to recipe standards, manage hot station equipment and organization, execute protein cookery techniques, prepare sauces and hot accompaniments, maintain food safety and hygiene, assist in training junior staff, monitor inventory and communicate restocking needs, coordinate with other stations for synchronized service, plate dishes to specifications, maintain clean work station, contribute to menu development
Seniority
Mid-level, hands-on IC