Demi Chef de Partie (Mimi Kakushi)
Core
Oversee a specific kitchen station, prepare and present dishes to high standards, and train junior staff in a fine-dining environment.
Role type
Demi Chef de Partie (hands-on IC)
Builds
Dishes and culinary experiences for guests
Domain
Fine dining / Luxury hospitality
Required skills
Culinary techniques, food safety (HACCP), portion control, mise en place, stock management, staff training, equipment maintenance
Preferred skills
Pre-opening experience, Japanese cuisine knowledge, design-led concept experience
Technologies
Kitchen equipment, HACCP systems
Responsibilities
Manage a specific kitchen section, prepare and present dishes, ensure quality and presentation standards, supervise Commis Chefs, maintain hygiene and food safety, monitor stock levels, coordinate with Chef de Partie and Sous Chef, clean and organize workstation
Seniority
Mid-level, hands-on IC