DCDP

Job Description – DCDP (Demi Chef De Partie)

DCDP – Continental

Department: Kitchen / Food Production

Position: Demi Chef de Partie (DCDP) – Continental

Reports To: CDP / Sous Chef / Executive Chef

Job Summary

We are looking for an experienced and skilled DCDP – Continental to support the smooth operation of the Continental kitchen section. The candidate will be responsible for food preparation, cooking, plating, quality control, hygiene, and guiding junior kitchen staff.

Key Responsibilities

• Prepare and cook Continental dishes according to standard recipes and quality standards.

• Complete daily mise en place before service.

• Handle preparation of pasta, sauces, soups, salads, grills, steaks, sandwiches, and other Continental dishes.

• Maintain consistency in taste, quality, portion size, and presentation.

• Ensure timely preparation and dispatch of orders during service.

• Assist the CDP/Sous Chef in managing the assigned kitchen section.

• Guide and support Commis chefs and junior kitchen staff.

• Check the freshness and quality of ingredients before use.

• Follow proper food storage, labelling, and FIFO practices.

• Monitor stock levels and inform the senior chef about shortages or quality issues.

• Minimize food wastage and maintain proper portion control.

• Maintain cleanliness and hygiene of the workstation, equipment, and kitchen area.

• Follow food safety, hygiene, and company SOPs at all times.

• Coordinate with other kitchen sections to ensure smooth and timely service.

• Handle busy service periods efficiently while maintaining food quality.

• Assist in maintaining kitchen equipment and report any defects or issues.

• Follow proper grooming, discipline, attendance, and safety standards.

• Perform any other duties assigned by the CDP, Sous Chef, or Executive Chef.

Requirements

• 2–4 years of relevant experience in Continental cuisine.

• Previous experience as DCDP/Commis I in a reputed hotel or restaurant preferred.

• Good knowledge of Continental cooking techniques and ingredients.

• Knowledge of standard recipes, mise en place, portion control, and plating.

• Basic knowledge of food cost, stock control, and wastage management.

• Knowledge of food safety and hygiene standards.

• Ability to work effectively in a fast-paced kitchen environment.

• Good teamwork, communication, and leadership skills.

• Culinary/Hospitality qualification is preferred.

• Willingness to work flexible shifts, weekends, and holidays.

Location: calicut

Employment Type: Full-time

Contact : 9037888955

Pay: ₹20,000.00 - ₹23,000.00 per month

Benefits:

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

Work Location: In person