What does it take to be a Demi Chef ?
Demi chefs need to possess certain skills to be successful, some of those being transferable skills, but some being specific to the trade. They must be patient and calm under the stress of hot and cramped cooking quarters. Executive chefs depend on their demi chefs to be efficient and consistent. They are required to finish their work on time, without sacrificing quality. Demi chefs must also be creative; they need to be ready to improvise when ingredients and resources aren’t available.
Education and Training
Demi chefs aren’t required to complete formal education, but they may find it difficult to advance in their career without proper training. Many restaurants prefer to hire culinary students because of their knowledge of cooking techniques, health and safety precautions, and food handling methods. Although self-taught demi chefs do exist, they are rare. Restaurants are reluctant to hire people without education or experience, especially in the competitive culinary world we live in today. Most states also require kitchen staff to complete coursework to handle certain kinds of food and equipment.
Demi chefs work long hours in stressful environments, often for meagre pay. They are expected to arrive before the restaurant opens and stay after it closes. Demi chefs must work on their feet, with little to no breaks, for hours on end. They work most nights, weekends, and holidays. Demi chefs don’t receive the benefits, vacation time, or sick leave common in other professions. Although it’s not glamorous, people looking for a fast-paced, creative, and active career will find what they’re looking for as a demi chef.