Dcdp

Job Summary The Demi Chef de Partie DCDP is responsible for assisting the Chef de Partie CDP in preparing and cooking high-quality dishes in both Continental and Chinese cuisines The role involves overseeing a section of the kitchen supervising junior staff and ensuring food quality hygiene and safety standards are consistently maintained Key Responsibilities Culinary Preparation Cooking Assist in the preparation cooking and presentation of Chinese e g stir-fry dim sum noodles and Continental e g pasta salads grills dishes according to recipes and standards Ensure proper portioning plating and garnishing of dishes Follow standard operating procedures SOPs for both cuisines to ensure consistency and quality Maintain mise-en-place and monitor inventory levels for the section Team Management Supervision Supervise and support Commis chefs and trainees in the kitchen section Ensure smooth workflow during service in collaboration with the CDP and Sous Chef Train junior staff on proper cooking techniques hygiene practices and safety protocols Hygiene Safety Cleanliness Ensure cleanliness and sanitization of workstations and equipment Follow HACCP standards and food safety guidelines at all times Monitor safe food storage labeling and rotation FIFO LIFO Inventory Stock Control Assist in checking daily deliveries for quality and quantity Inform the CDP or Sous Chef about stock requirements and wastage Help with accurate stock rotation and inventory updates Coordination Communication Communicate effectively with kitchen and service teams during operations Assist in daily kitchen briefings and updates on menu items or specials Collaborate with the CDP on new menu development or food trials when required Requirements Education Experience Diploma or certification in Hotel Management Culinary Arts 2-4 years of kitchen experience with at least 1 year as Commis 1 or equivalent Hands-on experience in both Continental and Chinese cuisines is essential Skills Attributes Solid knowledge of cooking techniques specific to Chinese e g wok cooking steaming and Continental e g grilling baking sauteing styles Good communication leadership and multitasking abilities Knowledge of food safety and hygiene standards HACCP FSSAI etc Positive attitude team spirit and a passion for cooking Working Conditions Shift-based work including weekends and holidays Requires standing for long hours and working in high-temperature kitchen environments May involve overtime during busy service periods or special events Performance Indicators KPIs Quality and consistency of food prepared Cleanliness and hygiene compliance Timely execution of orders during service Efficient supervision of commis chefs Reduction in food wastage and cost control Growth Path Next Position Chef de Partie CDP With continued performance and leadership skills the DCDP can be promoted to CDP or eventually Sous Chef Job Type Full-time Pay 20 000 00 - 24 000 00 per month Work Location In person