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, sautéing) 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.

Pay: ₹20,000.00 - ₹24,000.00 per month

Work Location: In person