Demi Chef de Partie (DCDP) - Commissary, Fruits & Vegetables
Overview: This is a specialized Demi Chef de Partie role focused on the Commissary or Primary Preparation area, with a dedicated responsibility for all fruits, vegetables, salads, and herbs. It's a crucial support role that ensures all other kitchen sections have perfect, ready-to-use produce.
Key Responsibilities:
- Production-Scale Preparation: Manages the high-volume preparation of all fruits and vegetables for the entire kitchen or multiple outlets. This includes washing, peeling, cutting, chopping (julienne, brunoise, etc.), and portioning to exact specifications.
- Quality Control & Reception: Inspects all incoming produce deliveries for quality, freshness, and specification. Reports any issues to superiors.
- Specialized Techniques: Executes specialized tasks such as creating garnishes, turning vegetables, preparing complex salads, fruit carvings, and making fresh juices or purees.
- Storage & Waste Management: Oversees the proper storage of all produce to maximize shelf life. Implements waste-reduction strategies (e.g., using trimmings for stocks, soups, or compost).
- Station Organization: Maintains an impeccably organized and hygienic commissary area. Ensures all equipment (slicers, peelers, mandolins) is clean and safe.
- Supervision: May supervise Commis chefs assigned to the fruit and vegetable preparation area.
- Menu-Specific Prep: Prepares batch items like potato galettes, duchess potatoes, salsas, or pre-set salads for banquet events.
Requirements:
- Experience as a Commis Chef with significant exposure to vegetable preparation, or 1-2 years as a Demi Chef de Partie.
- Expert knife skills and extensive knowledge of vegetable cuts, varieties, and seasonality.
- Meticulous attention to detail and consistency.
- High stamina for repetitive, precision tasks.
- Excellent organizational skills to manage large volumes of prep for multiple teams.
- Deep understanding of produce handling, storage, and preservation.
