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.
Station Management: Assist the Chef de Partie in managing the daily operations of a specific kitchen section (e.g., grill, sauté, pastry, fish, etc.). This includes preparing, cooking, and presenting dishes according to the restaurant’s menu and standards.
Food Preparation: Prepare ingredients, seasonings, and dishes according to recipes, menus, and quality standards. This includes chopping, slicing, and prepping vegetables, meats, sauces, soups, etc.
Cooking: Cook and plate dishes under the guidance of the Chef de Partie, ensuring consistency and quality in every dish.
Ensuring Consistency: Ensure the presentation of dishes meets the restaurant’s standards for consistency, quality, and timing.
Health & Safety Standards: Maintain a clean and organized work area, adhering to food safety and hygiene standards (HACCP) to ensure a safe working environment.
Stock Management: Assist in managing inventory, including ordering ingredients, tracking stock, and minimizing waste. Report low stock levels to the Chef de Partie or Kitchen Manager.
Training & Mentoring: Guide and train commis chefs and kitchen assistants, providing direction and helping them develop their skills within the kitchen.
Quality Control: Ensure that the quality and presentation of food meet the highest standards before it leaves the kitchen. Notify senior chefs of any issues with food quality or presentation.
Cleanliness and Organization: Maintain cleanliness and orderliness in the kitchen and at the designated station. Regularly clean kitchen equipment and utensils.
Team Collaboration: Work effectively with other members of the kitchen team, including the Chef de Partie, Sous Chef, and other chefs, to ensure smooth kitchen operations.
Assisting in Menu Development: Assist with the development of new dishes and contribute ideas for menus and seasonal specials when required.

Desired candidate profile

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
Culinary Skills: Proficient in cooking techniques and kitchen operations, including knife skills, cooking methods (e.g., grilling, sautéing, roasting), and plating techniques.
Attention to Detail: Ability to ensure every dish meets the restaurant’s standards for presentation and taste.
Multitasking: Ability to handle multiple tasks at once in a fast-paced environment, particularly during busy service times.
Time Management: Strong time-management skills to ensure that food is prepared and served in a timely manner, meeting customer expectations.
Teamwork: Excellent team player who can work in collaboration with other chefs, kitchen assistants, and front-of-house staff.
Knowledge of Food Safety: Understanding of food hygiene standards, including safe food handling, storage, and sanitation practices.
Creativity: A creative flair for developing new dishes, garnishes, and presentations that enhance the dining experience.
Adaptability: Ability to adapt to different cooking environments, ingredients, and culinary styles depending on the type of kitchen or restaurant.
Customer Focus: Strong focus on delivering high-quality food that meets customer expectations consistently.