Job Description

Job Title:

(DCDP) - Chinese, Continental & Tandoor

Department:

Kitchen

Reports To:

(CDP) / Sous Chef / Head Chef

Location:

Tinsukia

Experience Required:

2-4 years (minimum 6 months-1 year in each cuisine preferred)

Job Summary:

We are hiring a skilled

Demi Chef de Partie (DCDP)

to support our kitchen operations across

Chinese, Continental

, and

Tandoor

sections. The ideal candidate should have hands-on cooking skills, a solid understanding of multi-cuisine preparation, and the ability to follow instructions while maintaining high food quality and hygiene standards.

Key Responsibilities:1. Food Preparation & Cooking

Assist in the preparation and cooking of dishes in the

Chinese (stir-fries, dim sum, noodles), Continental (pastas, grills, salads)

, and

Tandoor (kebabs, breads, tikkas)

sections. Follow standard recipes and preparation methods while ensuring consistency in taste and presentation. Prepare mise en place for assigned section before each service.

2. Kitchen Operations

Work closely with the CDP to ensure smooth operation during service. Coordinate with kitchen staff to ensure timely delivery of orders. Ensure proper portion control and presentation of dishes.

3. Hygiene & Safety

Maintain cleanliness and sanitation in the kitchen according to FSSAI and HACCP guidelines. Handle food products properly and store ingredients in compliance with food safety standards. Use equipment and utensils safely and responsibly.

4. Inventory & Stock Support

Inform CDP or Sous Chef of low stock levels or kitchen needs. Assist in checking deliveries and storing inventory as per FIFO method.

5. Learning & Development

Continuously learn new cooking techniques and cuisines under the supervision of senior chefs. Take initiative to improve cooking skills and contribute to menu development.

Skills & Competencies:

Proficient in

Chinese wok techniques

, basic

Continental cooking

, and

Tandoor operations

(including marination, cooking, and tandoori bread making). Basic understanding of kitchen equipment and food handling procedures. Ability to work under pressure and handle multiple tasks. Good communication and coordination skills.

Qualifications:

Diploma or Certificate in Culinary Arts or Hotel Management (preferred). Minimum 2 years of kitchen experience in a similar role.

Work Schedule:

Rotational shifts including weekends and public holidays [Include working hours if needed]
Job Types: Full-time, Permanent

Pay: ?15,000.00 - ?22,000.18 per month

Benefits:

Food provided
Schedule:

Day shift Morning shift
Work Location: In person