Demi Chef - Apéritif Restaurant

A Demi Chef (or Demi Chef de Partie) in a fine dining restaurant is a skilled junior section cook. They rank right below the Chef de Partie and help run a specific kitchen station like saucier, garde-manger, or pastry. They prepare gourmet ingredients, execute precise plating, and guide junior staff under strict high-end culinary standards.

Key Responsibilities

• Mise en Place: Prepare and measure fine dining ingredients with knife skills and exact precision.
• Cooking & Plating: Cook and assemble complex dishes matching the executive chef’s aesthetic standards.
• Station Coverage: Manage the station during the Chef de Partie's absence or days off.
• Supervision: Train and support Commis Chefs and line cooks.
• Inventory Control: Monitor stock rotation, check food quality, and minimize waste.

Position Details & Requirements

• Experience: 2 to 4 years in a commercial upscale, luxury, or fine dining kitchen.
• Education: Culinary arts certificate, diploma, or apprenticeship completion.
• Skills: Deep knowledge of food safety, fine dining techniques, flavor balancing, and high-pressure resilience.
• Work Environment: Fast-paced, high-standard, standing for long hours, with evening and weekend shifts
• Education: Formal culinary training, diploma in culinary arts, or equivalent degree.
• Certifications: Valid Food Handler’s Certificate, HACCP Certificate, or ServSafe Certification.