Dcdp

1 week ago

Dadar Mumbai Maharashtra, India Sensys Technologies Pvt. Ltd Full time

**Key Responsibilities**:

- **Food Preparation & Cooking**:

- Prepare and cook dishes according to the menu and recipes set by the Chef de Partie (CDP), Sous Chef, or Head Chef.
- Ensure the quality and consistency of food being produced by your section.
- Assist in creating and testing new recipes or menu items in collaboration with senior kitchen staff.
- Ensure that food is prepared in a timely manner while adhering to health and safety standards.
- Maintain proper stock levels and avoid waste by using ingredients efficiently.
- **Section Management**:

- Take full responsibility for the designated section within the kitchen.
- Work in a clean, organized, and safe manner, ensuring that kitchen hygiene and food safety guidelines are followed.
- Ensure that all mise en place is prepared and ready for service.
- Maintain section cleanliness and ensure it is organized and well-stocked.
- **Teamwork & Supervision**:

- Work closely with the Chef de Partie and assist them in managing the section.
- Supervise junior kitchen staff, ensuring they are trained and following proper kitchen procedures.
- Support and assist colleagues during busy service periods.
- Communicate effectively with the rest of the kitchen team, Front of House, and senior management.
- Provide guidance to Commis Chefs and other junior staff, helping them develop their skills.
- **Quality Control & Standards**:

- Ensure all food prepared is of the highest standard in terms of taste, appearance, and hygiene.
- Continuously monitor the quality of dishes and report any discrepancies to the Chef de Partie.
- Follow food presentation standards to maintain consistency across all dishes.
- Ensure proper food labeling and storage, and follow FIFO (First In, First Out) procedures.
- **Health & Safety**:

- Follow food safety and hygiene standards in accordance with local and international regulations.
- Clean and sanitize all kitchen equipment and work areas regularly.
- Report any potential safety hazards or equipment malfunctions to the appropriate personnel.
- **Inventory Management**:

- Assist in maintaining the stock inventory and ensuring ingredients are ordered when required.
- Monitor stock usage, reducing waste and ensuring proper portion control.
- Work with the Head Chef and Sous Chef in managing food costs and identifying areas to improve.

**Job Types**: Full-time, Permanent

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

**Benefits**:

- Flexible schedule
- Paid sick time
- Paid time off
- Provident Fund

Schedule:

- Day shift
- Morning shift

Supplemental Pay:

- Overtime pay
- Performance bonus
- Yearly bonus

**Experience**:

- DCDP: 1 year (preferred)

Work Location: In person

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