A Demi Chef (also called Demi Chef de Partie) is a junior-level chef position in a professional kitchen. The role supports the Chef de Partie (section chef) in managing a specific kitchen station.
Minimum 2 years work experience as Sous Chef or 4 years as Junior Sous Chef in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
The Executive Chef supports the day to day culinary operations of the hotel, with the primary objective of ensuring all outlets are running smooth, overall financial targets are met.