What's it like to be a Demi Chef?
A Demi Chef (also known as a Station Chef) is in charge of a specific section of a kitchen, such as pastry, butchery, fish, and vegetable.
Tasks and duties
- Plan, prepare, cook and present dishes within restaurant or company guidelines.
- Develop ideas for menus, taking into account availability, cost of produce, food supply and customers’ tastes.
- Contribute to improving profit margins and controlling food costs.
Demi Chefs may work in a variety of settings, including hotels and resorts, restaurants, cruise ships, catering companies and entertainment or conference venues.
Demi Chefs are also required to adhere to health and safety regulations to ensure working areas are clean and tidy and that food is prepared in a hygienic manner.
What can I earn as a Demi Chef?
Compare salaries by similar roles
How to become a Demi Chef
- Complete an apprenticeship or traineeship. Full-time apprenticeships usually last for 36 months. Concurrently, complete a qualification in cooking, such as a Certificate III in Commercial Cookery (SIT30816) (or equivalent).
- Once you’ve gained your qualification, employers often desire employees to have a food safety supervisor certificate.
- There are numerous employment opportunities available to Demi Chefs who want to progress their careers, such as becoming a Sous Chef or Executive Chef or further study (such as a Bachelor of Culinary Management).