Immediate Hiring for Catering Brand

Job Title: Demi Chef de Partie (DCDP) – Continental / Asian Wok / Indian Curry
Location: Gurugram, Haryana
Reports To: Chef de Partie / Sous Chef / Head Chef

Position Summary:

The Demi Chef de Partie (DCDP) is responsible for assisting in the preparation, cooking, and presentation of dishes within their assigned section (Continental / Asian Wok / Indian Curry). The role requires maintaining high culinary standards, ensuring consistency in taste and presentation, and supporting kitchen efficiency under the guidance of senior chefs.

Key Responsibilities:1. Food Preparation & Cooking

• Prepare mise en place for daily operations in the assigned section.
• Cook and plate dishes according to recipe standards and portion sizes.
• Ensure food preparation is consistent, timely, and meets the brand’s quality standards.
• Handle ingredients with care, ensuring freshness and proper storage.
• Support Chef de Partie in creating daily specials or menu enhancements.

2. Section Management

• Manage assigned section during service hours efficiently.
• Maintain cleanliness and organization of workstations.
• Assist in controlling food wastage, portion control, and stock rotation.
• Communicate effectively with other kitchen sections for smooth service.

3. Hygiene & Safety Compliance

• Follow proper hygiene and sanitation procedures as per HACCP and FSSAI standards.
• Ensure equipment is cleaned and maintained regularly.
• Follow proper labeling, covering, and storage protocols for all food items.
• Maintain a clean and safe working environment at all times.

4. Team Collaboration & Development

• Assist junior staff (Commis) in learning basic cooking techniques.
• Work closely with Sous Chef / CDP to maintain kitchen discipline and efficiency.
• Participate in internal training sessions to upgrade culinary skills.

5. Quality & Consistency

• Maintain consistency in taste, presentation, and portioning.
• Monitor cooking temperatures and timings carefully.
• Ensure all food leaving the kitchen meets quality standards before service.

Section-Specific Responsibilities:Continental Section:

• Expertise in sauces, grills, sauté, pasta, soups, and Western presentations.
• Knowledge of continental plating techniques and modern gastronomy trends.

Asian Wok Section:

• Skilled in stir-frying, tossing, and balancing flavors using Asian condiments.
• Understanding of wok heat control and cooking speed.
• Ability to prepare dim sums, noodles, fried rice, and oriental sauces.

Indian Curry Section:

• Expertise in regional gravies, tandoori preparations, and spice blending.
• Knowledge of marination, curry base preparation, and Indian bread accompaniments.
• Maintain authenticity in flavors and traditional cooking techniques.

Key Skills & Competencies:

• Strong culinary knowledge and passion for food.
• Excellent knife and cooking techniques.
• Ability to work under pressure and multitask.
• Attention to detail in taste, texture, and presentation.
• Team-oriented with strong communication skills.
• Sound understanding of food hygiene and safety regulations.

Qualifications & Experience:

• Diploma / Degree in Hotel Management or Culinary Arts.
• Minimum 2–4 years of experience in a similar role (preferably in fine dining or 4/5-star property).
• Specialization in Continental / Asian Wok / Indian Curry cuisine is a must.
• Basic knowledge of kitchen equipment and inventory management.

Work Conditions:

• Rotational shifts including weekends and holidays.
• Fast-paced kitchen environment.
• Standing for long periods during service hours.

Job Types: Full-time, Permanent

Pay: ₹25,000.00 - ₹30,000.00 per month

Work Location: In person