JOB PROFILE

Designation

DCDP

Grade

B0 4 / EXEC /L 3

Location

Dombivli

Department

F&B; Production

Qualification

Graduate Degree or Advanced Diploma in Hotel Management, Culinary Arts, or Food Production.

Professional Experience

1–3 years of active culinary experience in commercial kitchens, premium hotels, or corporate catering setups; advanced culinary trainees ready to step into a section leadership role are welcome.

Role Purpose

To undergo structured operational and supervisory training in managing a specific kitchen section (partie), learning to oversee food production lines, enforce strict safety protocols, and transition into a Demi Chef de Partie role.

Key Responsibilities

- Undergo rigorous on-the-job supervisory training to master section management, high-volume production schedules, and advanced culinary preparation workflows.

- Assist in leading daily culinary operations for an assigned kitchen section, ensuring hot and cold food items for patient diets, cafeterias, and executive lounges follow standardized recipes.

- Supervise and coordinate daily mise-en-place and station preparation tasks, verifying that Commis chefs and trainees maintain optimal workstation readiness before peak hours.

- Monitor section-level adherence to strict food safety, sanitation,



and temperature control parameters in compliance with FSSAI, HACCP, and NABH infection control guidelines.

- Track daily raw material usage within the section, executing precise ingredient rotation (FIFO/FEFO) and identifying stock replenishment needs to avoid production delays.

- Document daily production logs, portion control metrics, and waste management tallies, reporting structural equipment defects or operational challenges to the Sous Chef.

Skills & Competencies

- Strong culinary foundations, accurate knife skills, and a solid understanding of multi-cuisine food production or therapeutic dietary prep.

- Emerging leadership and task-delegation capabilities to guide, brief, and evaluate junior kitchen associates (Commis I/II/III).

- High attention to detail regarding flavor consistency, food presentation, portion control, and industrial workstation hygiene.

- Adaptable and resilient mindset, with the physical stamina to manage fast-paced peak service hours within a structured kitchen brigade.

Key Relationships

Key Relationships

- External: Raw Material Inspections and Culinary Logistics Partners.
- Internal: Executive Chef, Sous Chef, Demi Chef de Partie, F&B; Service Team, and Commis Chefs/Culinary Trainees.

📌 Demi Chef De Partie (India)
🏢 Jupiter Hospital
📍 India