DCDP

Job type: Indian DCDP

Location: Colva, Goa

Benefits

• Food provided
• Paid time off
• Paid sick time
• Provident Fund

Full job description

Job Description – DCDP (Indian Cuisine)

Position: Demi Chef de Partie – Indian Section
Department: Kitchen
Reporting to: Executive Chef

Job Summary

The DCDP – Indian Cuisine is responsible for assisting in the preparation, cooking, and presentation of authentic Indian dishes. The role involves ensuring consistency in taste and quality, maintaining hygiene standards, and supporting smooth operations in the Indian section of the kitchen.

Key Responsibilities

Food Preparation & Cooking

• Prepare, cook, and present Indian dishes (North Indian, South Indian, Tandoor, or Curry depending on speciality).
• Assist the CDP in planning and executing menu items.
• Ensure food quality, taste, and presentation meet the restaurant’s standards.
• Follow recipes, portion control guidelines, and cooking procedures consistently.

Section Operations

• Organize the mise en place for the Indian section.
• Ensure timely preparation of dishes during service hours.
• Maintain stock levels of ingredients and notify the CDP of any shortages.
• Support in menu planning and introducing new Indian dishes.

Quality & Hygiene

• Maintain high standards of food hygiene, safety, and kitchen cleanliness.
• Ensure proper storage, labelling, and rotation of ingredients (FIFO).
• Comply with all HACCP and food safety guidelines.

Teamwork & Coordination

• Work closely with the CDP, Commis, and other kitchen team members.
• Guide and train junior staff when required.
• Assist in receiving and checking supplies.

Cost & Waste Control

• Minimize food wastage and ensure optimal use of resources.
• Follow proper portioning to maintain food cost targets.

Skills & Competencies

• Strong knowledge of Indian cuisine, spices, and traditional cooking methods.
• Ability to work in a fast-paced kitchen environment.
• Good communication and teamwork skills.
• Attention to detail and consistency.
• Knowledge of tandoor operation (if required).

Qualifications & Experience

• Diploma/Certification in Culinary Arts or equivalent.
• Minimum 2–3 years of experience in Indian cuisine (tandoor, curry, or regional dishes).
• Experience in hotel or fine-dining restaurants preferred.

Job Type: Full-time

Pay: ₹32,000.00 - ₹38,000.00 per month

Benefits:

• Food provided
• Paid sick time
• Paid time off
• Provident Fund

Work Location: In person

Job Type: Full-time

Pay: ₹28,000.00 - ₹42,000.00 per month

Benefits:

• Food provided
• Provident Fund

Work Location: In person