DCDP( Chef)

Job Summary:

The Demi Chef de Partie is responsible for preparing, cooking, and presenting high-quality dishes within the specialty section. The role involves assisting the Chef de Partie and ensuring smooth kitchen operations in compliance with hygiene and safety standards.

Key Responsibilities:

• Assist in preparing and presenting dishes as per the menu and standards.
• Handle a specific section (e.g., grill, pastry, sauce, etc.) in the kitchen.
• Ensure food quality, portion control, and presentation meet standards.
• Monitor stock and assist in inventory control.
• Maintain cleanliness and organization of the work area.
• Follow all food safety and sanitation guidelines.
• Train and supervise Commis and junior staff as needed.
• Report any maintenance or safety issues to the Chef de Partie.

Requirements:

• Diploma or degree in Hotel Management or Culinary Arts.
• Minimum 2–3 years of experience in a similar role.
• Strong knowledge of kitchen equipment and cooking techniques.
• Ability to work in a fast-paced and high-pressure environment.
• Team player with good communication skills.
• Knowledge of food hygiene and safety standards.

Preferred Qualities:

• Passion for food and creativity in plating and presentation.
• Attention to detail and time management.
• Willingness to learn and take initiative.

Job Type: Full-time

Pay: ₹15,000.00 - ₹30,000.00 per month

Benefits:

• Cell phone reimbursement

Experience:

• Hospitality management: 3 years (Required)
• DCDP: 3 years (Required)
• Cooking: 3 years (Required)

Work Location: In person