Demi chef
Core
A structured culinary training program progressing from orientation through foundational, intermediate, and advanced fine dining kitchen operations.
Role type
Culinary training program (Foundations to Advanced)
Builds
Production of Italian fine dining dishes, sauces, and pastas for service
Domain
Hospitality / Fine Dining / Italian Cuisine
Required skills
Vegetable fabrication, stock and sauce preparation, fresh pasta production, seafood and meat cookery, protein fabrication, emulsified sauces, reductions, advanced cooking methods, production planning, station management, inventory management, seasonal menu implementation, refined plating techniques
Preferred skills
None stated
Technologies
None stated
Responsibilities
Execute guided practical application and supervised production activities; participate in lunch and dinner service to reinforce workflow; complete advanced instruction involving production planning and cross-training; demonstrate consistent career growth and commitment to employers
Seniority
Entry-level to Advanced (Training Program)