Demi Chef De Partie

Overview

The DCDP is the essential intermediate position between the entry-level Commis Chef and the section-leading Chef de Partie. This position reports directly to the Chef de Partie and Sous Chefs, while also being accountable to the Executive Sous Chef and Executive Chef. The DCDP will focus on refining their station skills, providing crucial operational support during high-volume production, and assisting with the execution of both in-unit and off-site catering events.

The Demi Chef De Partie assists the Chef De Partie in the preparation and presentation of food. This role is responsible for ensuring high standards of food quality, hygiene, and consistency across all dishes prepared in their section.

• Advanced Prep and Cooking:
  Execute advanced mise en place and specific cooking tasks for a designated section as directed by the Chef de Partie and Sous-Chefs
• Section Flow:
  Act as the second-in-command on the station, ensuring the continuous, smooth flow of production. This includes monitoring inventory levels on the line, communicating needs, and stepping in to cover any gaps.
• Recipe Adherence:
  Master and execute all recipes with precision, ensuring product consistency, quality, and adherence to established plating guidelines before handing off to the Chef de Partie for final approval.
• Sanitation Ownership:
  Maintain the highest level of cleanliness and organization for the station throughout the production shift, enforcing rigorous HACCP standards.

• On-Site Execution:
  Travel to off-site events and work under the Chef de Partie, focusing on advanced finishing, garnishing, and preparing specific components of the menu during service.
• Equipment Management:
  Assist in the meticulous packing, setup, and strike (breakdown) of event kitchen equipment, ensuring all items are accounted for and handled with care.
• Service Coordination:
  Support the front-of-house team by coordinating the smooth transition of plated and prepared food from the event kitchen to the service line.

• Commis Supervision:
  Provide guidance, training, and direct supervision to Commis Chefs ensuring their preparatory tasks are completed correctly and efficiently.
• Reporting:
  Clearly and promptly report any production issues, equipment malfunctions, or quality concerns to the Chef de Partie or immediate Sous Chef.
• Learning and Development:
  Actively seek opportunities to cross-train on different kitchen sections and techniques to prepare for promotion to Chef de Partie.
• Reliability:
  Highly dependable and accountable, serving as a reliable backbone to the station.
• Initiative:
  Takes ownership of tasks without constant supervision and proactively seeks ways to improve efficiency.
• Attention to Detail:
  Meticulous focus on the accuracy of ingredients, cooking times, and presentation to maintain quality across high-volume batches.
• Basic Leadership:
  Ability to delegate simple tasks to junior staff and ensure follow-through