The Demi Chef is responsible for the day-to-day operation of their designated station. The Demi Chef is the first point of contact for Commis Chefs and supports the Chef de Partie in managing the station.Duties and ResponsibilitiesPrepare, season, and cook food following special dietary instructions where required.Follow recipes and presentation specifications.Provide direction to Commis Chefs.Help in Menu creation.Operate standard kitchen equipment safely and efficiently.Ensure that station opening and closing procedures are carried out to standard.Clean and maintain station and overall kitchen through practicing good safety and sanitation.Adhere to all sanitation and food production procedures and codes.Assist with the enforcement of Health & Safety protocols.Assist with ordering.Work within budgeted guidelines.
