Demi Chef
Core
A structured culinary training program covering foundational to advanced contemporary Italian cookery, kitchen operations, and management practices.
Role type
Culinary training program (Foundations to Advanced Operations)
Builds
Production of fresh pasta, Italian entrées, sauces, and refined dishes for upscale dining environments
Domain
Hospitality / Italian Cuisine
Required skills
Fresh pasta production, risotto preparation, seafood and protein cookery, vegetable fabrication, stock and sauce preparation, inventory management, production planning, quality assurance, advanced plating techniques, station management, seasonal menu implementation
Preferred skills
None stated
Technologies
None stated
Responsibilities
Execute instructor demonstrations and guided practical application; participate in lunch and dinner service; manage production scheduling and ticket coordination; implement seasonal menus and continuous improvement initiatives; perform quality evaluations and cross-training across kitchen stations
Seniority
Entry-level to Advanced (Training Program)