Demi Chef De Partie

A Demi Chef de Partie (DCDP) in a hotel or restaurant typically assists the Chef de Partie in managing a specific section of the kitchen, ensuring food quality and consistency, and maintaining a clean and organized workspace. They are responsible for preparing and cooking dishes according to recipes, monitoring food quality and quantity, and assisting with inventory management. DCDPs may also train junior kitchen staff and contribute to menu development. Here's a more detailed breakdown of typical DCDP responsibilities:Food Preparation and Cooking:

• Preparing dishes:DCDPs follow recipes and standards to prepare and cook menu items, ensuring consistent taste, presentation, and quality.
• Section management:They oversee a specific area of the kitchen, such as the grill, sauce station, or pastry section, ensuring smooth operations within that area.
• Quality control:They monitor food quality, portion sizes, and presentation to meet established standards.
• Inventory management:They manage ingredients for their assigned section, ensuring adequate supplies and minimizing waste.

Kitchen Operations and Teamwork:

• Hygiene and safety:They maintain a clean and organized workspace, following food safety and hygiene regulations.
• Training and development:They may train and mentor junior kitchen staff, demonstrating cooking techniques and presentation standards.
• Team collaboration:They work with other kitchen staff to coordinate menu items and ensure efficient service.
• Communication:They communicate effectively with the kitchen team, including reporting maintenance needs or food shortages.

Additional Responsibilities:

• Inventory management: May assist with ordering, receiving, and storing food supplies.
• Menu development: May contribute to menu planning and the development of new dishes.
• Cost control: May assist with managing food costs and minimizing waste.

Requirements for a DCDP role:

• Culinary skills: Strong cooking skills and knowledge of various cooking techniques.
• Experience: Relevant experience in a kitchen environment, often with a focus on a specific cuisine.
• Teamwork and communication skills: Ability to work effectively with others and communicate clearly.
• Hygiene and safety awareness: Understanding of food safety and hygiene standards.
• Physical stamina: Ability to stand for extended periods and perform physically demanding tasks.

Job Type: Full-time

Pay: ₹20,000.00 - ₹25,000.00 per month

Work Location: In person