Demi Chef De Partie Pastry

Position Purpose

The DCDP is the essential intermediate position between the entry-level Commis Chef and the section-leading Chef de Partie. This position reports directly to the Chef de Partie and Sous Chefs, while also being accountable to the Assistant Pastry Chef and Executive Pastry Chef. The DCDP will focus on refining their station skills, providing crucial operational support during high-volume production, and assisting with the execution of both in-unit and off-site catering events.

The Demi Chef De Partie assists the Chef De Partie in the preparation and presentation of food. This role is responsible for ensuring high standards of food quality, hygiene, and consistency across all dishes prepared in their section.

Main Responsibilities

Pastry Production & Quality Control (In-Unit)

• Section Support: Act as the second-in-command on a designated section under the guidance of the Pastry Chef de Partie.
• Advanced Preparation: Execute advanced mise en place and specific technical tasks, including preparing complex fillings, laminating doughs, tempering chocolate, mixing batters, and executing multi-component recipes with precision.
• Batch Consistency: Ensure the consistent quality, taste, texture, and appearance of all pastry items produced in high volume, strictly adhering to established recipes and food cost controls.
• Inventory & Stock: Monitor and manage the stock of finished products and raw ingredients on the station, communicating ordering needs and assisting with weekly inventory counts to the Chef de Partie.
  
  
  

Event Execution & Presentation (Off-Site)

• On-Site Finishing: Travel to off-site catering events and be responsible for the final assembly, finishing, glazing, and intricate garnishing desserts and display pieces.
• Presentation Standards: Ensure the immaculate presentation of all buffet dessert displays, dessert stations, and individual plates, maintaining the brand's luxury aesthetic under pressure.
• Logistics: Assist the senior chefs with the careful packing, secure transport, setup, and organized breakdown of fragile pastry items and specialized equipment at event venues.
  
  
  

Leadership, Training, and Hygiene

• Mentorship: Directly supervise and guide the Commis Chefs assigned to the pastry station, delegating preparatory tasks and verifying their accuracy and speed.
• Communication: Proactively report any discrepancies in recipe execution, ingredient quality, or equipment failure to the Chef de Partie or Sous Chef immediately.
• Hygiene: Maintain superior cleanliness and organization of the station, refrigeration units, and equipment throughout the shift, adhering strictly to HACCP and food safety regulations, critical for pastry and confection items.
  
  
  

Key Competencies

• Precision: An unwavering commitment to exact measurements and process control required for successful pastry and baking outcomes.
• Creativity and Dexterity: Excellent fine motor skills and an eye for detail necessary for intricate garnishes and delicate plating.
• Responsibility: Reliable and capable of taking ownership of assigned tasks with minimal supervision, proving readiness for the Chef de Partie role.
• Calm Under Pressure: Ability to maintain focus and quality while working rapidly during event service and large production deadlines.