Food Preparation: Prepare and cook dishes according to the established recipes and standards.

Section Management: Oversee and manage a specific section of the kitchen, ensuring that all tasks are completed in a timely and organized manner.

Quality Control: Maintain high standards of food quality, taste, and presentation. Ensure that all dishes leaving the kitchen meet the established criteria.

Stock Management: Assist in managing inventory levels, including ordering and receiving supplies, and maintaining proper stock rotation.

Collaboration: Work closely with other members of the kitchen staff to ensure smooth operation and effective communication within the team.

Training: Assist in the training of kitchen staff, especially commis chefs and kitchen assistants.

Hygiene and Safety: Adhere to health and safety regulations and ensure cleanliness and hygiene standards are maintained in the kitchen.

Menu Development: Collaborate with the Chef de Partie and other senior chefs in developing new dishes and menus.


Diploma or degree in culinary arts or a related field.

Proven experience in a kitchen environment.

Strong knowledge of culinary techniques and practices.

Understanding of food safety and sanitation regulations.

Ability to work in a fast-paced and high-pressure environment.

Good communication and organizational skills.

Note: The specific duties and qualifications may vary depending on the establishment and the size and type of kitchen. The above description provides a general overview of the responsibilities associated with the role of a Demi Chef de Partie with a diploma.