South Indian Dcdp

2 weeks ago

Delhi Delhi, India The Fern Residency, Vijayapura Full time

**Department**: Production

**Responsible To**: Junior Sous Chef, Executive Sous Chef, Executive Chef

**Job Summary**:
The Demi Chef De Partie (DCDP) and Commi 1 in Food Beverage Production play essential roles in the culinary team, contributing to the planning, preparation, and presentation of culinary offerings.

**DCDP - Established Duties**:

- **Menu Execution**: Assist in executing menu items under the guidance of senior chefs, ensuring adherence to standardized recipes and presentation guidelines.
- **Mis-en-place**: Contribute to the preparation and organization of mis-en-place, ensuring efficient and timely readiness for service.
- **Training and Development**: Participate in on-the-job training programs to enhance culinary skills and stay updated on industry trends.
- **Quality Control**: Maintain high standards of food quality, taste, and presentation in line with established guidelines.
- **Collaboration**: Work closely with other team members, communicating effectively to ensure smooth kitchen operations.
- **Kitchen Hygiene**: Adhere to and promote strict hygiene and sanitation standards in food preparation areas.
- **Inventory Control**: Assist in monitoring and controlling inventory levels, minimizing wastage, and ensuring the availability of necessary ingredients.

**Commi 1 - Established Duties**:

- **Assistance in Food Preparation**: Support DCDP and other chefs in food preparation activities, following standardized recipes and procedures.
- **Mis-en-place and Setup**: Assist in the organization and setup of mis-en-place to facilitate smooth service operations.
- **Learning and Development**: Actively engage in learning and development opportunities, absorbing culinary skills and techniques.
- **Quality Standards**: Contribute to maintaining high-quality standards in food preparation and presentation.
- **Kitchen Hygiene**: Adhere to stringent hygiene practices and cleanliness standards in the kitchen.

**The DCDP and Commi 1 are integral members of the culinary team, collectively contributing to the success of the kitchen and ensuring the delivery of high-quality culinary experiences for guests.**

**Qualifications**:
Culinary degree/diploma or equivalent.

**Skills**:1. Culinary expertise

2. Leadership

3. Communication

4. Time management

5. Budgeting

6. Quality control

7. Team management

**Additional Information**:
Kitchen Operations:
1. Assist in managing kitchen staff.

2. Oversee food preparation, plating, and presentation.

3. Maintain kitchen cleanliness, organization, and safety.

Food Cost Control:
1. Monitor inventory, minimize waste.

2. Implement cost-saving initiatives.

Quality Control:
1. Ensure dishes meet quality, presentation standards.

2. Conduct regular taste panels.

3. Implement quality improvement initiatives.

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