DCDP

We are seeking a creative and detail-oriented Demi Chef de Partie (DCDP) to join our culinary team. In this role, you will assist the Chef de Partie (CDP) in managing a specific section of the kitchen, ensuring high standards of food preparation, hygiene, and presentation.

Key Responsibilities:

• Food Preparation & Cooking: Assist in prepping ingredients and preparing menu items according to established recipes and presentation standards.
• Station Operations: Maintain, clean, and organize your designated kitchen section during operational hours.
• Quality Control: Monitor food freshness, taste, temperature, and visual presentation to ensure consistency.
• Inventory & Stock Management: Assist with stock control, rotation (FIFO), and reporting shortages or wastage to senior chefs.
• Hygiene & Safety: Adhere strictly to local health, safety, and sanitation guidelines (e.g., HACCP standards).

Requirements & Qualifications:

• Experience: 3+ years of experience in a professional kitchen environment (e.g., restaurant or hotel) as a Commis I or DCDP.
• Education: Diploma or degree in Culinary Arts, Hospitality Management, or equivalent vocational training preferred.
• Skills: Strong knife skills, knowledge of fundamental culinary techniques, and station management.
• Attributes: Ability to perform well under pressure, strong communication skills, and willingness to learn and adapt.

Benefits:

• Competitive salary package
• Provided duty meals and uniforms
• Opportunities for career progression and ongoing culinary training
• Paid time off and employee discounts

Pay: From ₹20,000.00 per month

Work Location: In person