Demi Chef De Partie

Roles and responsibilities

As Demi Chef you will help the Executive Chef to prepare chocolate items. You further will help with the proper presentation of items, and ensure that that each customer is served the highest quality food in a timely manner. As Demi Chef you will participate in selecting and training new members of the kitchen team. They must follow and enforce health and safety standards in the kitchen. They should possess a high level of cleanliness, both in the kitchen and in personal hygiene. You should be familiar with working efficiently and quickly under pressure.

Qualifications

Bachelor’s Degree or any culinary degree
Must have worked at least one year as Demi Chef in Hotels and Restaurants with experience of chocolate and praline-making
Excellent leadership and interpersonal skills
Strongly committed to teamwork and customer service
Eye for detail to achieve operation excellence
Assisting in Kitchen Management

Support the Sous Chef in overseeing kitchen operations and staff.
Help in scheduling and training kitchen staff to maintain high standards.
Food Preparation and Cooking

Prepare and cook dishes according to established recipes and standards.
Ensure that food is presented attractively and served at the appropriate temperature.
Quality Control

Monitor food quality and consistency throughout the cooking process.
Conduct regular taste tests and adjust seasonings as needed.
Inventory and Stock Management

Assist in managing inventory levels and placing orders for supplies.
Ensure proper storage of food items and adherence to safety standards.
Maintaining Cleanliness

Ensure the kitchen and work areas are clean and organized at all times.
Adhere to health and safety regulations in food preparation and storage.
Collaboration and Teamwork

Foster a positive and collaborative kitchen environment.
Communicate effectively with team members and other departments.

Desired candidate profile

Educational Qualifications

• Culinary Degree: Preferred; completion of a recognized culinary program or apprenticeship.
• Food Safety Certification: Required (e.g., ServSafe).

Experience

• Previous Experience: 1-3 years in a professional kitchen, ideally as a Commis Chef or in a similar entry-level role.

Key Skills

• Culinary Skills: Proficient in various cooking techniques and food preparation methods.
• Section Management: Ability to oversee a specific section of the kitchen (e.g., grill, pastry, sauces) and ensure smooth operation.
• Time Management: Strong skills in prioritizing tasks and managing time efficiently during service.

Personal Attributes

• Passionate about Cooking: Genuine interest in food and culinary arts.
• Team Player: Collaborative spirit, willing to assist and support other kitchen staff.
• Attention to Detail: Focus on quality, presentation, and consistency in all dishes.

Technical Skills

• Knowledge of Kitchen Equipment: Familiarity with commercial kitchen tools and equipment relevant to the assigned section.
• Basic Menu Development: Understanding of recipe creation and adherence to menu standards.

Additional Qualifications

• Flexibility: Willingness to work various shifts, including evenings, weekends, and holidays.
• Multilingual Skills: Proficiency in additional languages can be advantageous in diverse kitchen environments.