Demi chef de Partie Job description

September 25, 2009 | By | Reply More

Demi Chef de Partie Job Profile and Description

The demi chef de partie is also a chef de party. The demi chef de partie is part of the kitchen staff. A demi chef de partie assists the executive chef in the preparation of different types of meals for instance meats, appetizers or vegetables. A demi chef de partie may also be referred to as a line cook or station chef

Duties and Responsibilities

The following are demi chef de partie job duties and responsibilities:

  • Assists and supports the executive chef in the preparation of different foods
  • Assists in all kitchen related activities including ordering for supplies and budget control
  • Assists with the coordination of banqueting events alongside the banquet manager
  • Assist with the selection and training of other kitchen staff
  • Assists with the planning of menus
  • Meal preparation
  • Assists with the preparation, cooking and presentation of different foods in the restaurant
  • Assists with the enforcement of health and  safety standard within the kitchen
  • Ensures that customers are served quality food and in a manner that is timely

Skills and Specifications

For a demi chef de partie to be able to perform his/her duties effectively, it is required that they possess particular skills and knowledge. Demi chef de partie job specifications include the following:

  • Must love cooking
  • Should have a high level of personal cleanliness
  • Be flexible enough so as to be able to work in 24 hour rotating shifts
  • Excellent management and organizations skills
  • Works well when under pressure
  • Excellent oral and written communication skills

Education and Qualifications

A degree or diploma is restaurant management and/or food and beverage management is sufficient for this position

Category: Hospitality Job Descriptions

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