A Demi Chef de Partie is a skilled cook in a professional kitchen, often working under a Chef de Partie. They are responsible for preparing specific dishes within a designated section of the kitchen, ensuring quality, consistency, and timely execution. They also assist with mise en place, maintain hygiene standards, and may supervise junior cooks. Key Responsibilities:

Responsibilities:

• Dish Preparation: Preparing ingredients and cooking dishes according to recipes and specifications within their designated station.
• Supervision: Assisting the Chef de Partie in directing and supervising junior cooks and trainees.
• Quality Control: Ensuring all dishes are prepared to the highest standards of quality, presentation, and hygiene.
• Mise en Place: Preparing ingredients, sauces, and other necessary items for service.
• Hygiene and Safety: Maintaining a clean and organized workstation, adhering to food safety and hygiene standards.
• Communication: Effectively communicating with other team members to ensure smooth service and efficient workflow

Qualifications:

• Previous kitchen experience: Experience in a kitchen environment, preferably with breakfast service.
• Knowledge of cooking methods: Understanding of various breakfast cooking techniques.
• Knowledge of ingredients: Familiarity with breakfast ingredients and their proper use.
• Attention to detail: Ensuring food is prepared and presented to a high standard.
• Food hygiene certificate: A valid food handler's license is often required.
• Communication skills: Ability to communicate effectively with other kitchen staff.
• Flexibility: Ability to work a variety of shifts, including weekends and holidays.
• Teamwork skills: Ability to work well with others in a fast-paced environment.