Demi Chef de Partie

Roles and responsibilities

Follow recipes and specifications to ensure consistency and quality
Ensure that the preparation area is clean and organized
Work efficiently to ensure dishes are ready in a timely manner
Support the Chef de Partie in managing their section of the kitchen
Adhere to food safety guidelines, including proper cooking temperatures and safe food handling practices
1. Food Preparation and Cooking
Section Management: Work in a specific station or section (such as pastry, sauces, grill, or vegetables), preparing and cooking food according to the restaurant’s recipes and standards.
Independent Cooking: Oversee and manage cooking processes in your assigned section, ensuring dishes are prepared to the required specifications.
Mise en Place: Ensure that all ingredients and equipment are ready for service. This includes chopping, preparing, and organizing ingredients ahead of time.
Consistency: Maintain consistency in food quality, taste, and presentation across every dish you prepare.
2. Supporting the Chef de Partie
Assist Senior Chefs: Help the Chef de Partie in managing the section, ensuring that service runs smoothly, and assisting in decision-making as required.
Supervision: Oversee and guide the Commis Chefs and other junior kitchen staff in the section, providing them with instructions, training, and feedback.
Delegation: Delegate tasks to junior team members, ensuring they carry out their duties efficiently and follow safety and quality standards.
3. Plating and Presentation
Plating Dishes: Assist in the presentation and garnishing of dishes, ensuring they meet the restaurant’s aesthetic standards before they leave the kitchen.
Final Touches: Add finishing touches to dishes, including sauces, seasonings, and garnishes, ensuring each dish is prepared beautifully.
4. Maintaining Kitchen Hygiene and Safety
Hygiene Standards: Follow strict food safety, cleanliness, and sanitation procedures, ensuring your section is clean and organized throughout service.
Health and Safety Compliance: Adhere to food safety regulations (such as temperature control, cross-contamination prevention, and allergen handling).
Workstation Cleanliness: Maintain a clean and orderly workstation, including regular cleaning of utensils, equipment, and surfaces.

Desired candidate profile

Proven experience in a Demi Chef de Partie role or a Commis Chef ready to move up a level
A candidate with excellent use of various cooking methods, ingredients, equipment and modern processes such as fermentation and sous vide
Ability to multitask with good time management and work efficiently under pressure
Culinary school diploma or qualification from a culinary school
Culinary Expertise: Proficient knowledge of various cooking techniques, kitchen equipment, and food preparation methods.
Time Management: The ability to work under pressure and meet deadlines while maintaining a high standard of food quality.
Leadership Skills: Ability to supervise and train junior chefs and ensure that the team works efficiently.
Attention to Detail: Ensuring that each dish is consistently prepared to the highest standards of taste, presentation, and quality.
Teamwork: Ability to work well with other chefs and kitchen staff, contributing to a harmonious and effective kitchen environment.
Creativity and Innovation: Ability to contribute to new recipes, plating ideas, or menu changes under the guidance of senior chefs.
Organization and Cleanliness: Excellent organizational skills to maintain an orderly work environment and follow health and safety standards.
Problem-Solving: Ability to troubleshoot problems that arise during service, such as equipment failure, food quality issues, or unexpected shortages.