DCDP – Indian Curry

Position Summary:

The Demi Chef de Partie (DCDP) – Indian Curry is responsible for preparing authentic Indian curries and related dishes to the highest culinary standards. This role requires strong knowledge of Indian spices, cooking techniques, and traditional recipes. The DCDP will assist the Chef de Partie in daily kitchen operations, maintain hygiene standards, and ensure the consistency and quality of all curry preparations.

Key Responsibilities:

• Prepare, cook, and present a range of Indian curry dishes in accordance with recipes and quality standards.
• Ensure mise en place is completed before service periods, including chopping vegetables, marinating meats, and preparing curry bases and pastes.
• Monitor food stock levels and communicate any shortages or requirements to the Chef de Partie.
• Maintain proper portion control, minimizing wastage and adhering to cost control guidelines.
• Uphold high standards of kitchen hygiene, food safety, and sanitation in compliance with HACCP and company policies.
• Train and guide Commis Chefs and kitchen helpers as required.
• Ensure all equipment and work areas are cleaned and maintained in good working order.
• Assist in menu development and contribute ideas for new dishes or improvements.
• Comply with all health and safety regulations and kitchen SOPs.

Requirements:

• Minimum 2–4 years of experience in Indian Curry preparation in a professional kitchen.
• Relevant culinary certification or diploma preferred.
• Strong knowledge of Indian spices, traditional curries, and cooking techniques.
• Ability to work under pressure in a fast-paced environment.
• Good communication and teamwork skills.
• Attention to detail and commitment to maintaining high culinary standards.
• Flexibility to work various shifts, including weekends and public holidays.

Key Skills:

• Indian Curry expertise
• Recipe execution and consistency
• Kitchen hygiene and safety compliance
• Time management and organizational skills
• Team collaboration and training support

Working Conditions:

• Standing for extended periods in a hot kitchen environment.
• Handling of hot equipment, utensils, and ingredients.
• Shifts may include early mornings, evenings, weekends, and holidays.

Job Type: Full-time

Schedule:

• Day shift
• Morning shift
• Rotational shift

Work Location: In person