Job Description

Job Title:

Demi Chef / Demi Chef de Partie

Department:

Kitchen / Culinary

Reports To:

Chef de Partie / Sous Chef / Head Chef

Location:

Noordhoek

Employment Type:

Full-time / Part-time

Job Summary

The

Demi Chef

(also known as

Demi Chef de Partie

) assists the

Chef de Partie

in the preparation, cooking, and presentation of dishes within a designated section of the kitchen. This role is key in maintaining food quality, consistency, and hygiene standards, while supporting the smooth operation of the kitchen. The Demi Chef also helps train and supervise Commis Chefs and ensures all kitchen tasks are carried out efficiently.

Key Responsibilities1. Food Preparation and Cooking

Assist in the preparation, cooking, and presentation of dishes according to menu specifications and standards. Handle mise en place (ingredient preparation) for the assigned section (e.g., grill, sauce, pastry, fish, larder). Ensure consistency in taste, portion size, and presentation for every dish. Assist in developing and testing new menu items under the guidance of senior chefs. Cook and plate dishes promptly during service while maintaining quality under pressure.

2. Kitchen Operations and Support

Support the Chef de Partie in managing the day-to-day operations of the section. Ensure all equipment and utensils are cleaned, maintained, and stored properly. Monitor stock levels and communicate shortages to the Chef de Partie or Sous Chef. Minimize food waste through proper portioning and storage. Ensure adherence to portion control, recipe standards, and cost management.

3. Hygiene, Safety, and Compliance

Follow all health, safety, and hygiene regulations in the kitchen. Maintain cleanliness and organization in your section at all times. Handle food products with care to ensure safety and freshness. Adhere to HACCP (Hazard Analysis and Critical Control Points) and other food safety systems. Report any equipment malfunctions, accidents, or safety hazards to supervisors immediately.

4. Teamwork and Training

Work closely with other kitchen team members to ensure smooth kitchen operations. Supervise and guide Commis Chefs or Kitchen Assistants. Collaborate with the front-of-house team to ensure guest satisfaction. Participate in team meetings and contribute to continuous improvement initiatives.

Qualifications and Experience

Minimum of

1-2 years of experience

in a professional kitchen environment. Previous experience as a

Commis Chef

or equivalent role required. Culinary diploma, certificate, or formal chef training preferred. Strong knowledge of cooking techniques, ingredients, and food safety standards. Experience in a specific kitchen section (e.g., hot kitchen, cold larder, pastry) is advantageous.

Key Skills

Excellent cooking and knife skills. Strong attention to detail and presentation. Good organizational and multitasking abilities. Ability to work efficiently in a fast-paced, high-pressure environment. Team-oriented attitude with good communication skills. Basic knowledge of kitchen cost control and stock rotation. Willingness to learn and take direction from senior chefs.
Job Type: Temp to perm
Contract length: 6 months

Work Location: In person