he 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

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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

 

Internal Description

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Description - Internal

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