DCDP

Job Summary:

The Demi Chef de Partie (DCDP) is responsible for assisting the Chef de Partie (CDP) in preparing and cooking high-quality dishes in both Continental and Chinese cuisines. The role involves overseeing a section of the kitchen, supervising junior staff, and ensuring food quality, hygiene, and safety standards are consistently maintained.

Key Responsibilities: Culinary Preparation & Cooking

• Assist in the preparation, cooking, and presentation of Chinese (e.g., stir-fry, dim sum, noodles) and Continental (e.g., pasta, salads, grills) dishes according to recipes and standards.
• Ensure proper portioning, plating, and garnishing of dishes.
• Follow standard operating procedures (SOPs) for both cuisines to ensure consistency and quality.
• Maintain mise-en-place and monitor inventory levels for the section.

Team Management & Supervision

• Supervise and support Commis chefs and trainees in the kitchen section.
• Ensure smooth workflow during service in collaboration with the CDP and Sous Chef.
• Train junior staff on proper cooking techniques, hygiene practices, and safety protocols.

Hygiene, Safety & Cleanliness

• Ensure cleanliness and sanitization of workstations and equipment.
• Follow HACCP standards and food safety guidelines at all times.
• Monitor safe food storage, labeling, and rotation (FIFO/LIFO).

Inventory & Stock Control

• Assist in checking daily deliveries for quality and quantity.
• Inform the CDP or Sous Chef about stock requirements and wastage.
• Help with accurate stock rotation and inventory updates.

Coordination & Communication

• Communicate effectively with kitchen and service teams during operations.
• Assist in daily kitchen briefings and updates on menu items or specials.
• Collaborate with the CDP on new menu development or food trials when required.

Requirements: Education & Experience

• Diploma or certification in Hotel Management / Culinary Arts.
• 2–4 years of kitchen experience, with at least 1 year as Commis 1 or equivalent.
• Hands-on experience in both Continental and Chinese cuisines is essential.

Skills & Attributes

• Solid knowledge of cooking techniques specific to Chinese (e.g., wok cooking, steaming) and Continental (e.g., grilling, baking, sautéing) styles.
• Good communication, leadership, and multitasking abilities.
• Knowledge of food safety and hygiene standards (HACCP, FSSAI, etc.).
• Positive attitude, team spirit, and a passion for cooking.

Working Conditions:

• Shift-based work including weekends and holidays.
• Requires standing for long hours and working in high-temperature kitchen environments.
• May involve overtime during busy service periods or special events.

Performance Indicators (KPIs):

• Quality and consistency of food prepared
• Cleanliness and hygiene compliance
• Timely execution of orders during service
• Efficient supervision of commis chefs
• Reduction in food wastage and cost control

Growth Path:

• Next Position: Chef de Partie (CDP)
• With continued performance and leadership skills, the DCDP can be promoted to CDP or eventually Sous Chef.

Job Type: Full-time

Pay: ₹20,000.00 - ₹24,000.00 per month

Work Location: In person