The Demi Chef de Partie's main role is to perform basic cooking functions within all galleys onboard, which involves buffet preparation and plate presentation in banquet and a la carte style. They must maintain the line's high culinary standard.
Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are of the highest quality at all times.