Demi Chef De Partie (DCDP)

Job Description

Overview: The Demi Chef De Partie assists the Chef De Partie in overseeing a designated kitchen section by aiding in food preparation, upholding quality and hygiene standards, and ensuring the efficient operation of daily kitchen activities.

Requirements

• Aid in the preparation, cooking, and presentation of dishes according to standard recipes.
• Ensure that mise-en-place is ready in advance for seamless service.
• Maintain uniformity in taste, portion sizes, and presentation.
• Assist the Chef De Partie in the daily functions of the assigned section.
• Ensure the workstation is properly set up and dismantled.
• Adhere to instructions during service to uphold speed and precision.
• Comply with food safety, hygiene, and sanitation regulations (HACCP/FSSAI).
• Ensure proper storage, labeling, and FIFO (First In, First Out) practices are followed.
• Keep the work area, equipment, and utensils clean and organized.
• Guarantee the prompt fulfillment of designated responsibilities
• Diploma or certification in Culinary Arts / Hotel Management (preferred)
• 1–3 years of experience in a professional kitchen environment
• Experience in the relevant section is beneficial