Demi chef job description

Written by lindsay pietroluongo
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Demi chef job description
Demi chefs are also called line cooks. (mortero image by ANTONIO ALCOBENDAS from

The demi chef is sometimes also referred to as a line cook or a station chef. The demi chef is considered part of the kitchen staff. Their job duties that range from meal preparation to budgeting to training employees.

Kitchen Responsibilities

The demi chef helps the executive chef prepare appetizers plus meat and vegetables for entrées, as well as help with the proper presentation of the food. The demi chef also participates in selecting and training new kitchen staff. They must follow and enforce health and safety standards in the kitchen. Lastly, the demi chef makes sure that each customer is served high-quality food in a timely manner.

Business Responsibilities

The demi chef assists with ordering supplies and controlling the budget. Along with the banquet manager, the demi chef helps coordinate banquet events, and then menu planning.


The demi chef is expected to love cooking and food. They should possess a high level of cleanliness, including personal hygiene and in the kitchen. The demi chef must have good management and organisation skills. As working in a kitchen is a high-pressure job, the demi chef must be skilled at working efficiently and quickly under pressure. They must also have strong written, oral and communication skills.


Demi chefs are expected to be flexible in their schedule. They will sometimes work in rotating shifts at any hour of the day or night. As in most restaurant positions, demi chefs may sometimes need to arrive at work earlier than planned or stay at work longer than was originally scheduled. In this line of work, it is important to be flexible and willing to put in extra work when needed.


It is not necessary to have an educational background in culinary arts to work in a kitchen. However, having a degree or diploma in restaurant management, culinary arts, food and beverage management or another related field is certainly helpful. It is also important--but not always required--to have experience working in a kitchen with fresh food.


As of May 2010, the average salary for a demi chef is £10,400 per year. After a sharp decline in the fall 2009, the average salary has risen slightly and remained steady.

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