Demi Chef De Partie

Demi Chef de Partie (DCDP) (Continental or Tandoor)

Key Responsibilities:

• Assist in the preparation, cooking, and presentation of dishes in the assigned section (Continental or Tandoor).

• Follow standard recipes, portion controls, and presentation specifications.

• Manage and maintain cleanliness and organization of the workstation.

• Ensure compliance with food safety, hygiene, and HACCP guidelines at all times.

• Support the Chef de Partie and Sous Chef in kitchen operations and inventory control.

• Train and mentor junior kitchen staff as required.

• Monitor food wastage and contribute to cost control initiatives.`

Minimum Qualifications & Experience:

Continental Section:

• Minimum 1–2 years of experience in a similar role within a 4- or 5-star hotel, upscale restaurant, or resort.

• Hands-on experience with Western cuisines.

• Culinary degree/diploma preferred.

Tandoor Section:

• Minimum 3 years of experience in a similar role with expertise in traditional Indian tandoor cooking.

• Prior experience in banqueting, buffet service, or high-volume kitchens preferred.

• Familiarity with authentic marinades, breads (naan, roti), kebabs, and clay oven operations.

• Culinary degree/diploma preferred.

Skills & Competencies:

• Strong culinary skills with a passion for food preparation and plating.

• In-depth knowledge of food safety and kitchen hygiene standards (HACCP).

• Ability to work under pressure in a fast-paced environment.

• Good communication skills and a team-oriented attitude.

• Flexibility to work in rotating shifts, weekends, and holidays.