Duties Of Demi Chef de Partie

[eknatheknath]

hello evrybody,
i got a job offer from five star hotel as a demie cheff de partie in pastry section.
i want to know wht are the job responsibilities and what should be expected from me by my seniors in the dipartment, any suggestions from the experts will be welcomed.
so that i do not commit mistakes wich will make foll of me .words of motivation and guidence please......

[marcos001426]

If I remember correctly a demi chef de parti is a prep cook. If you google the term it should give you a good idea. As far as expectations it all depends on the place and the only suggestions that I could give is learn as much as you can and delet the work NO from you vocabulary.

[L.Quinn]

I don't know about the prep cook thing

Demi Chef is someone who is next incharge after the chef de partie so you are responsible for the station same as he or she is.....as far as I know....Demi loosly means half so...ya know?
L

[bohica]

Aren't classic Demi Chef and Chef Durang those people who in classic French service carry the food from the kitchen to the diningroom to be served by the waitstaff?

[lebelage]

Ok... my answer is going to sound flippant, but it isn't meant that way.

As demi chef de partie your job is to do what you're told, when you're told, how you're told by the de partie of your station and everyone above him.

To give an exact list of duties is impossible these days as each establishment creates its own job descriptions. Follow what I wrote above though, and you won't go wrong.

[kenbowie]

This is odd to me...I work in a five star...and a demi-chef is one above a CDP...between CDP and Sous...
There...now we have you totally confused

[foodpump]

In a classic, structured brigade of over 40 cooks, there are demi chefs.

Lets start from the bottom up: Apprentice, comis de cuisine, then for each section: saucier, entremetier, rotissier, poissonier, garde manger, pattissier, tournant, etc; you have the commis, then the demi chef (who would assume the chef de partie's role on days off) then the Chef de partie, then the sous, exec sous, Chef de cuisine, Executive Chef. To further muddy the waters there is a destinction between chef de partie and partie chef, as the Chef de partie is in charge of a particular section, and a partie chef works alone (graveyard)

The above is a very old classical model when labour was cheap and easy, when apprentices got a boot in the butt regularily, and brigades were large.

[lebelage]

Yep, like I said. All places are different now.
Remember... in most places the HR department writes the job description, not anyone who actually knows.

Worked at a place where I caught them writing job descriptions for my dept all wrong. They were writing them not even knowing what anything meant. Not kidding "sous" chef turned into "soup chef" chef de cuisine- I forget what they wrote for that, they had commis as above de partie because "commis" sounded fancier.

Not an isolated incident either.
Most of the job descriptions I've read of late use demi chef de partie and commis interchangably with tournant the position between sous and de partie.

That is why it is best to ask for a hierarchy chart of your dept before commiting to the job.
We live in topsy-turvy days.

[siuyuk]

i was cd'p at the st. louis club, night grill, lol.
i didn't have a demi. pastry neither.

we might not have been big enough, though.

[eknatheknath]

i feal i should talk to cheff and find out job responsibilities over ther, hows his management style and wht does he expect from his staff ... at the end of the day wht matters is attitude towards work...
thx evry one for taking ur precious time to reply ...