A "demi chef," also known as a "demi chef de partie," is an assistant chef within a kitchen brigade, primarily responsible for preparing ingredients, cooking dishes under the direct supervision of a Chef de Partie, maintaining a clean workstation, and ensuring the quality and consistency of food according to established recipes, while adhering to high standards of hygiene and safety within a designated kitchen section like vegetables, sauces, or desserts; their key duties include precise food preparation, portion control, managing stock levels, collaborating with the kitchen team, and actively learning new cooking techniques to support the smooth operation of the kitchen