Demi Chef De Partie

Demi Chef De Partie

• Job Title: Demi Chef De Partie (Assistant Station Chef)

• Department: Kitchen / Food & Beverage (F&B)

• Career Level: Entry-to-Mid Level

• Reports To: Chef De Partie / Sous Chef

• Employment Type: Full-time

Job Purpose

The Demi Chef De Partie assists the Chef De Partie in running a specific kitchen section efficiently. This role serves as a bridge between Commis Chefs and section leaders, ensuring high standards of food preparation, consistency, and cleanliness while mastering advanced culinary techniques across different stations.

Key Responsibilities

• Station Operations & Support:

  • Assist the Chef De Partie in daily prep work (Mise en Place) and service for the assigned section.

  • Cook and plate dishes according to established recipes, presentation guidelines, and portion controls.

  • Take full responsibility for running the station in the absence of the Chef De Partie.

• Quality & Food Safety Standards:

  • Adhere strictly to food hygiene, safety, and sanitation guidelines (HACCP).

  • Inspect ingredients for freshness, quality, and proper rotation (FIFO principle).

  • Maintain clean, sanitized, and organized work surfaces and equipment throughout shift.

• Inventory & Stock Management:

  • Monitor daily ingredient stock levels for the station and notify the supervisor of shortages.

  • Ensure proper storage, labeling, and temperature control of raw and cooked items to minimize waste.

• Team Collaboration & Supervision:

  • Support and guide Commis Chefs and kitchen helpers in basic culinary duties.

  • Coordinate smoothly with other kitchen stations and service staff during busy shifts.

Qualifications & Requirements Demi Chef De Partie

• Education & Certifications:

  • Culinary arts diploma, vocational training, or equivalent hospitality certification.

  • Valid Food Safety / HACCP certification preferred.

• Experience:

  • 1 to 2 years of experience as a Commis I or junior cook in a high-volume restaurant or hotel environment.

  • Familiarity with station setup, basic butchery, knife skills, and various cooking techniques.

• Skills & Competencies:

  • Solid understanding of cooking methods, temperature controls, and food safety.

  • Ability to perform well under pressure in a fast-paced environment.

  • Strong organization, speed, and attention to detail.

  • Good communication and teamwork skills.