Job Description

Demi Chef de Partie / Chef de Partie
Job Overview:
The Chef de Partie (Line Cook/Section Chef) is a skilled cook who runs a specific section of the kitchen (e.g., saute, grill, garnish, pastry). A Demi Chef de Partie is the deputy to the Chef de Partie, assisting in managing that station. They are responsible for preparing, cooking, and presenting all dishes from their section to the exact specifications and standards of the Head Chef, ensuring consistency, quality, and timing.
Key Responsibilities:

• Station Management:
• Take ownership of a specific section (the "partie") within the kitchen line.
• Prepare all mis en place (ingredient preparation and organization) for the section to ensure seamless service.
• Cook and plate dishes from their station during service, ensuring they are executed correctly, consistently, and attractively.
• Food Production & Quality Control:
• Follow recipes, portion controls, and presentation specifications as set by the Sous Chef and Head Chef.
• Monitor the quality and freshness of all ingredients used on the station.
• Maintain a clean, organized, and sanitary workstation, adhering to all food health and safety regulations (HACCP).
• Kitchen Coordination:
• Work in close synchronization with other Chef de Partie stations to ensure all components of a dish are ready simultaneously.
• Communicate ticket times and challenges effectively with the Sous Chef and the expeditor.
• Assist other stations when needed and delegate tasks to Commis Chefs working under them.
• Leadership & Development (more pronounced for Chef de Partie):
• The Chef de Partie directly supervises the Demi Chef de Partie and any Commis Chefs assigned to their station.
• They are responsible for training junior staff on the specific procedures and recipes of their section.
• The Demi Chef de Partie is expected to learn these leadership aspects and be capable of running the section independently in the absence of the Chef de Partie.

Sections (Parties) Typically Include:

• Saute: Sauteed dishes, sauces.
• Grill: Grilled meats, fish, and vegetables.
• Entremetier: Vegetable dishes, soups, starches (pasta, rice).
• Poissonnier: Fish and seafood dishes.
• Garde Manger: Cold dishes, salads, pates, charcuterie.
• Patissier: Pastries, desserts, baked goods.

Qualifications & Skills:

• Formal culinary training or significant apprenticeship experience.
• Proven experience working various stations in a professional kitchen.
• Strong knowledge of cooking techniques, culinary principles, and food safety.
• Ability to work efficiently and calmly under extreme pressure in a hot, fast-paced environment.
• Excellent teamwork and communication skills.
• High level of organization and time management.
• Physical stamina to stand for long periods and handle heavy pots and equipment.

Skills Required