DCDP (Demi Chef de Partie)

Department: F&B; Production

Experience: 3–4 years in a star hotel

South Indian Cuisine

Qualification:

Diploma/Degree in Hotel Management or Culinary Arts

Skills Required:

· Excellent cooking skills

· Knowledge of menu planning and food costing

· Ability to supervise junior staff

· Food safety and hygiene knowledge

· Time management and leadership skills

· Job Responsibilities:

· Handle an assigned kitchen section independently.

· Maintain food quality and consistency.

· Train and supervise Commis.

· Ensure kitchen cleanliness and hygiene.

· Assist the Chef de Partie in daily operations.

Job Location: Kochi

Industry: Hospitality / Hotel

Duty Hours: 9 hours (including break)

Accommodation/Food: Available.

Immediate Joiners Preferred.

Pay: ₹25,000.00 - ₹27,000.00 per month

Advantages:
Adaptable schedule
Food provided
Health insurance
Paid sick time
Paid time off

Work Location: In person

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