Demi Chef
Core
Training a culinary professional to manage pasta and hot appetizer stations in a high-volume kitchen environment.
Role type
Pasta Chef de Partie (Training Program)
Builds
Hand-made pasta dishes, seasonal sauces, risottos, hot soups, and traditional antipasti for service.
Domain
Hospitality / Fine Dining
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Advanced knife skills, pasta dough preparation, sauce production, mise en place management, plating and presentation standards, food safety and sanitation, station organization, cooking techniques (boiling, baking, sautéing, roasting, grilling, braising, poaching), inventory requisitioning.
Preferred skills
Experience in ultra-luxury hotel industry, career growth trajectory, commitment to employers.
Technologies
Company systems, kitchen equipment.
Responsibilities
Prepare hand-made pasta and seasonal fillings, manage the hot appetizer station, oversee pasta station production and service timing, maintain food quality and consistency, supervise station organization and storage.