Continental Chef - DCDP

Le Marche is looking for a skilled and detail-oriented Demi Chef de Partie (DCDP) to join our Live Kitchen team. The role involves overseeing day-to-day operations at the assigned kitchen section, ensuring consistent food quality and presentation, and supporting the execution of gourmet dishes. Knowledge of Garde Manger (cold kitchen – salads, starters, sandwiches, and cold platters) is essential.

Key Responsibilities

• Manage the day-to-day operations of the assigned kitchen section, ensuring timely preparation and service in accordance with established standards.
• Prepare, cook, and present gourmet dishes while maintaining consistency in taste, quality, portioning, and presentation.
• Handle Garde Manger preparations, including salads, dressings, canapés, cold cuts, sandwiches, and cold platters.
• Ensure mise en place is completed efficiently and all ingredients, sauces, and garnishes are readily available for service.
• Supervise and guide Commis Chefs and other junior kitchen staff in food preparation and daily operations.
• Maintain high standards of food hygiene, safety, and quality in compliance with FSSAI guidelines and company standards.
• Monitor the freshness, quality, and availability of ingredients; maintain appropriate stock levels and report shortages to the senior chef.
• Minimize food wastage through proper storage, portion control, and efficient utilization of ingredients.
• Coordinate with service staff to ensure smooth kitchen operations and timely order execution in a customer-facing environment.
• Assist the senior chefs in menu development, new dish trials, and improving food presentation in line with the expectations of gourmet customers.
• Ensure proper cleaning, sanitization, and maintenance of kitchen equipment, workstations, and storage areas.
• Follow standard recipes, preparation procedures, and operational protocols to ensure consistency across service periods.

Required Qualifications

• Diploma or degree in Culinary Arts / Hotel Management.
• Minimum 3–5 years of relevant experience in hospitality, premium retail F&B, or gourmet kitchens, preferably with experience in a similar role.
• Hands-on expertise in Garde Manger techniques and Live Kitchen operations.
• Experience in independently managing a kitchen section and guiding junior kitchen staff.
• Good understanding of food safety, hygiene, storage, and handling practices.

Key Attributes

• Strong culinary skills with a keen eye for detail and presentation.
• Ability to manage kitchen operations independently while maintaining quality and consistency.
• Effective team coordination and communication skills.
• Ability to work efficiently in a fast-paced, customer-facing environment.
• Strong organizational skills, discipline, and a proactive approach to problem-solving.
• Passion for gourmet cuisine, continuous learning, and delivering an exceptional customer experience.

Job Types: Full-time, Permanent

Pay: From ₹40,000.00 per month

Benefits:

• Health insurance
• Paid sick time
• Provident Fund

Work Location: In person