What is a Demi Chef? More formally known as chef de partie is responsible for running a specific section of the kitchen. This type of chef usually manages a small team of workers, which they are responsible for keeping organized so that meals go out on time and the work area remains clean and orderly. In smaller kitchens a chef de partie may work independently as the only person in their section. Also known as a line cook or station chef, the chef de partie has a very important role in any kitchen. The person in this station chef is third in command, with the head chef being first in command the sous chef being second in command.
We hire Demi Chefs with a minimum of 3 years post apprenticeship.
Role details: Food preparation, Service - Ala carte, Buffet, Bulk Cooking, Function work, Ordering.