| Detail | For this role |
|---|---|
| Department | Restaurants and Food Service |
| Level | Mid level |
| Reports to | Chef de Partie |
| Direct reports | Commis Chef |
| Experience | 2 to 4 years in kitchens |
Demi Chef de Partie job description template
Copy this job description, replace the text in square brackets and post it on your careers page or a job portal.
Job title: Demi Chef de Partie
Department: Restaurants and Food Service
Reports to: Chef de Partie
Location: [City], [office, branch or site]
About the role
A Demi Chef de Partie is the assistant to a chef de partie and one step below the section chef. They cook and prep in the section, run it under the chef de partie, and cover the section when the CDP is away. The role is a stepping stone to running a station. A good Demi Chef de Partie prepares and cooks to standard, keeps mise en place ready, guides the commis, and shows they are ready to lead a section.
Key responsibilities
- Cook and prep the section dishes to standard under the chef de partie.
- Set up and maintain mise en place for the section.
- Run the section when the chef de partie is off.
- Guide the commis in daily prep and cooking tasks.
- Follow the recipes, portion sizes and plating standards closely.
- Keep the section clean and food safe through service.
- Send dishes to the pass on time during service.
- Support stock rotation and indents for the section daily.
- Learn the full section to move up to chef de partie.
Requirements
- Diploma or certificate in culinary arts
- Food safety awareness
- Kitchen commis experience
- 2 to 4 years in kitchens
KRAs and KPIs for a Demi Chef de Partie
Key result areas for the appraisal form, each with a KPI you can measure every month or quarter.
| Key result area | How to measure it |
|---|---|
| Dish standard | Section dishes prepared to the recipe standard |
| Mise en place | Section prep ready before every service |
| Timing | Dishes sent to the pass within ticket time |
| Hygiene | Section hygiene held with no critical finding |
| Cover | Section runs to standard when covering for the CDP |
| Growth | Cleared to run the section independently on plan |
Skills and tools
Tools used day to day: Section equipment, KOT and kitchen display, Recipe cards, Temperature logs, Weighing scale.
Reporting line and career path
Next roles: Chef de Partie, Continental Chef, Pastry Chef
Interview questions for a Demi Chef de Partie
- How do you prep your section before service?
- How do you keep dishes to standard when the CDP is away?
- How do you guide a commis on daily prep?
- How do you keep your station clean during a rush?
- What would you improve to become a chef de partie?
- How do you handle running low on a key ingredient mid service?
Managing a Demi Chef de Partie in ZeniaHR
Hire and manage your restaurants and food service team in one place
Post the role, onboard the new hire, and track attendance, leave and KRAs in ZeniaHR. Free for your first 50 employees.
Book a free demoSee pricingFrequently asked questions
What does a Demi Chef de Partie do?
A Demi Chef de Partie is the assistant to a chef de partie. They cook and prep the section dishes to standard, keep mise en place ready, guide the commis, and run the section when the CDP is off. It is the step just below section chef and a stepping stone to running a station.
What is the difference between a Demi Chef de Partie and a Chef de Partie?
A Chef de Partie runs and owns a section. A Demi Chef de Partie assists the CDP and runs the section only in the CDP absence. The demi role is a rank below, with less authority but the same section skills being built toward promotion.
How do you move from Demi Chef de Partie to Chef de Partie?
Master every dish and prep in the section, run it well when covering, and guide the commis reliably. Employers promote a demi chef who is consistent, fast, clean and able to lead the station alone through a full, busy service.