Job Description

- DCDP (Indian Cuisine)

Position:

Demi Chef de Partie - Indian Section

Department:

Kitchen

Reporting to:

Executive Chef

Job Summary

The DCDP - Indian Cuisine is responsible for assisting in the preparation, cooking, and presentation of authentic Indian dishes. The role involves ensuring consistency in taste and quality, maintaining hygiene standards, and supporting smooth operations in the Indian section of the kitchen.

Key Responsibilities

Food Preparation & Cooking

Prepare, cook, and present Indian dishes (North Indian, South Indian, Tandoor, or Curry depending on speciality). Assist the CDP in planning and executing menu items. Ensure food quality, taste, and presentation meet the restaurant's standards. Follow recipes, portion control guidelines, and cooking procedures consistently.

Section Operations

Organize the mise en place for the Indian section. Ensure timely preparation of dishes during service hours. Maintain stock levels of ingredients and notify the CDP of any shortages. Support in menu planning and introducing new Indian dishes.

Quality & Hygiene

Maintain high standards of food hygiene, safety, and kitchen cleanliness. Ensure proper storage, labelling, and rotation of ingredients (FIFO). Comply with all HACCP and food safety guidelines.

Teamwork & Coordination

Work closely with the CDP, Commis, and other kitchen team members. Guide and train junior staff when required. Assist in receiving and checking supplies.

Cost & Waste Control

Minimize food wastage and ensure optimal use of resources. Follow proper portioning to maintain food cost targets.

Skills & Competencies

Strong knowledge of Indian cuisine, spices, and traditional cooking methods. Ability to work in a fast-paced kitchen environment. Good communication and teamwork skills. Attention to detail and consistency. Knowledge of tandoor operation (if required).

Qualifications & Experience

Diploma/Certification in Culinary Arts or equivalent. Minimum 2-3 years of experience in Indian cuisine (tandoor, curry, or regional dishes). Experience in hotel or fine-dining restaurants preferred.
Job Type: Full-time

Pay: ?32,000.00 - ?38,000.00 per month

Benefits:

Food provided Paid sick time Paid time off Provident Fund
Work Location: In person