Job Description

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, sauteing) 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.
Job Type: Full-time

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

Work Location: In person