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Image of Demi Chef de Partie, Keegan Campbell outside Sketch London

What do you need to become a Demi chef de partie?

The demi chef, more formally known as the chef de partie is responsible for keeping a portion of line cooks or station chefs’ on time and organised during production. While smaller kitchens can use the chef de partie as a station cook himself, most commercial kitchens use the chef de partie as a station manager. A demi chef is the kitchen’s third in command; therefore, they need to be trustworthy, experienced and management material.

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