Dcdp

1 week ago

Kalachowki Mumbai Maharashtra, India Binge Consulting Full time

**Job Summary**:
The Demi Chef de Partie (DCDP) assists the Chef de Partie in managing a specific section of the kitchen. This role involves preparing and cooking food, supervising junior staff, and maintaining a high standard of food quality and presentation. The DCDP plays a crucial role in ensuring the kitchen operates efficiently and adheres to food safety and hygiene standards.

**Key Responsibilities**:

- **Food Preparation & Cooking**:

- Assist in the preparation and cooking of dishes as per the menu and restaurant standards.
- Handle food preparation tasks such as chopping, marinating, and portioning, ensuring all ingredients are ready for service.
- Prepare sauces, garnishes, and accompaniments for dishes as directed by the Chef de Partie.
- **Section Supervision**:

- Manage a specific section of the kitchen, such as the grill, sauces, or pastry, during service times.
- Ensure that all dishes from your section are prepared, cooked, and presented to the highest standards.
- Take responsibility for the station when the Chef de Partie is absent, ensuring smooth operations.
- **Quality Control**:

- Ensure that food quality, flavor, and presentation are maintained in line with the restaurant’s standards.
- Monitor portion sizes and minimize waste in food preparation.
- Ensure all ingredients are fresh and meet the required standards.
- **Hygiene & Safety**:

- Adhere to food safety regulations, ensuring all kitchen areas, tools, and equipment are clean and sanitized.
- Ensure proper food storage and handling techniques are followed at all times.
- Maintain the cleanliness and organization of your work area, complying with hygiene standards and safety protocols.
- **Team Collaboration & Leadership**:

- Work closely with the Chef de Partie, Sous Chef, and other team members to ensure a smooth and efficient kitchen operation.
- Supervise and train junior staff (Commis chefs), helping them improve their skills and performance.
- Assist in coordinating with the front-of-house staff to ensure timely and accurate delivery of orders.
- **Inventory & Supplies**:

- Assist with ordering and inventory management for your section, ensuring adequate stock levels of ingredients.
- Monitor ingredient usage and inform senior chefs when stock levels are low or equipment needs maintenance.
- Ensure all food items are properly labeled and stored, following the first-in-first-out (FIFO) method.
- **Menu Development**:

- Assist the Chef de Partie and senior chefs in creating new dishes and developing the menu.
- Provide input on seasonal ingredients and suggest improvements to existing menu items.
- Test and develop new recipes under the guidance of senior chefs.

**Qualifications**:

- **Education**: Diploma or certification in Culinary Arts or related field.
- **Experience**: Minimum 2-3 years of experience in a professional kitchen, preferably with experience as a Commis or similar position.
- **Skills**:

- Strong knowledge of cooking techniques and kitchen equipment.
- Ability to manage a section independently and work under pressure in a fast-paced environment.
- Excellent organizational and time-management skills.
- Good communication skills and the ability to lead junior staff.

Pay: ₹25,000.00 - ₹28,000.00 per month

**Experience**:

- total work: 1 year (preferred)

Work Location: In person

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