Demi Chef
Core
A structured culinary training program for international candidates to master contemporary Italian cookery and kitchen operations within an upscale dining environment.
Role type
Culinary training program (Italian cuisine)
Builds
Production of fresh pasta, Italian entrées, sauces, and refined plates for upscale dining
Domain
Hospitality / Italian Cuisine
Deliverable
Production of high-quality Italian dishes and kitchen operations
Required skills
Fresh pasta production, Italian pantry fundamentals, stock and sauce preparation, vegetable fabrication, quality assurance, inventory management, production planning, seasonal menu implementation, advanced plating techniques, station management
Preferred skills
None stated
Technologies
Commercial kitchen equipment
Responsibilities
Execute guided practical application and supervised production activities, participate in lunch and dinner service, perform quality evaluations, manage inventory and production forecasting, implement continuous improvement initiatives
Seniority
Entry-level training / Junior