Demi Chef de Partie (Junior Station Chef)

Reports to: Chef de Partie / Sous Chef

Supervises: Commis Chefs

Core Purpose: To act as the deputy to the Chef de Partie, supporting the management of a section and taking charge in their absence. A role focused on developing supervisory skills and technical mastery.

Key Responsibilities:

Section Support: Assists the Chef de Partie in all aspects of running the section, including preparation, cooking, and plating.
Mise en Place Execution: Takes a lead role in preparing the majority of the station's mise en place to the highest standard.
Service Execution: Cooks and plates dishes during service with increasing speed and autonomy. Often handles a key part of the station's output.
Team Guidance: Provides direct guidance and instruction to Commis Chefs, helping with their skill development and task completion.
Stand-in Responsibility: Capable of running the section to standard during the Chef de Partie's days off or breaks.
Quality Control: Monitors the quality of ingredients and finished dishes, alerting the Chef de Partie to any issues.
Cleanliness & Organization: Takes initiative in maintaining the station's cleanliness, equipment upkeep, and stock rotation.

Requirements:

Culinary degree or equivalent training.
Minimum 2-3 years of experience as a Commis or in a similar role.
Solid technical skills in the relevant cuisine section.
Demonstrating reliability, initiative, and a desire to lead.
Good communication skills and a team-oriented mindset.

Demi Chef de Partie (Junior Station Chef) jobs

Demi Chef de Partie (Junior Station Chef)