Demi Chef de Partie (DCDP)

Purpose of the Role To assist in managing an assigned kitchen section, ensuring quality and consistency in food preparation while supporting the Chef de Partie in daily operations and supervising junior Commis.

Key Responsibilities

- Support the Chef de Partie in managing the assigned section's daily operations and mise-en-place.
- Independently prepare and cook dishes as per standard recipes, ensuring taste, portion, and presentation consistency.
- Supervise and guide Commis I/II/III within the section, ensuring SOP compliance.
- Monitor stock levels, raise requisitions, and minimize wastage within the section.
- Ensure strict adherence to food safety, hygiene, and allergen-handling protocols.
- Conduct quality checks on ingredients and finished dishes before service.
- Assist in executing menu specials, event/banquet requirements, and seasonal changes.
- Step in for the Chef de Partie during absence, ensuring uninterrupted section operations.
- Maintain cleanliness, organization, and safety standards of the section and equipment.
- Support training and skill development of junior kitchen staff.

Eligibility / Qualifications

- Diploma/degree in culinary arts.
- 3–4 years of kitchen experience, including prior Commis I experience.
- Strong knowledge of cooking techniques, food safety, and section management.
- Demonstrated reliability and ability to work under pressure during peak service.

Skills To Be Developed / Applied

- Section-level ownership and operational planning
- Team supervision and on-floor mentoring
- Stock and wastage management
- Menu execution, specials, and event/banquet support
- Food safety and quality control oversight

Working Conditions

- Rotational shifts (including nights, weekends, and holidays), as kitchen operations are 24x7.
- Standing for extended periods in a hot, fast-paced kitchen environment.
- Exposure to heat, sharp equipment, and food handling hazards.

Progression

- Based on performance, may progress to Chef de Partie.

Chef de Partie (CDP) Purpose of the Role To independently manage an assigned kitchen section, ensuring consistent quality, cost control, and smooth operations, while supervising and developing the section team.

Key Responsibilities





- Take full ownership of the assigned section's daily operations, mise-en-place, and service readiness.
- Ensure consistency in taste, quality, portioning, and presentation as per standard recipes.
- Supervise, train, and evaluate DCDP, Commis I/II/III within the section.
- Plan and manage stock requisitions, minimizing wastage and controlling section-level food costs.
- Ensure strict compliance with food safety, hygiene, HACCP, and allergen protocols.
- Coordinate with the Sous Chef/Executive Chef on menu planning, specials, and recent dish development.
- Manage section-level manpower planning, scheduling, and break rotations.
- Handle event/banquet requirements and high-volume service periods for the section.
- Conduct regular quality checks and ensure corrective action on any deviations.
- Maintain cleanliness, safety, and organization standards of the section at all times.

Eligibility / Qualifications

- Diploma/degree in culinary arts.
- 4–6 years of kitchen experience, including prior DCDP experience.
- Strong culinary skills, food safety knowledge, and section management experience.
- Good leadership, planning, and problem-solving skills.

Skills To Be Developed / Applied

- Full section ownership and cost/wastage control
- Team leadership, training, and performance management
- Menu planning and new dish development
- Event/banquet and high-volume service management
- Food safety, hygiene, and compliance oversight

Working Conditions

- Rotational shifts (including nights, weekends, and holidays), as kitchen operations are 24x7.
- Standing for extended periods in a hot, fast-paced kitchen environment.
- Exposure to heat, sharp equipment, and food handling hazards.

Progression

- Based on performance, may progress to Senior Chef de Partie.

Senior Chef de Partie (Sr. CDP) Purpose of the Role To take on expanded responsibility across one or more kitchen sections,



supporting the Sous Chef in overall kitchen operations, menu execution, and team development, while ensuring the highest standards of quality and consistency.

Key Responsibilities

- Oversee operations of one or more sections, ensuring consistent quality, presentation, and service readiness.
- Lead, train, and mentor Chefs de Partie, DCDPs, and Commis, building a robust section team.
- Drive cost control, wastage reduction, and efficient stock/inventory management across sections.
- Collaborate with the Sous Chef/Executive Chef on menu development, costing, and new dish trials.
- Ensure rigorous compliance with food safety, hygiene, HACCP, and allergen management standards.
- Manage manpower planning, scheduling, and cross-training across sections for operational flexibility.
- Take charge of complex event/banquet menus and high-volume, high-profile service occasions.
- Conduct audits and quality checks across sections, implementing corrective actions where needed.
- Act as a key link between the kitchen brigade and the Sous Chef, escalating issues and suggesting improvements.
- Support Sous Chef in day-to-day kitchen administration, reporting, and inter-departmental coordination.

Eligibility / Qualifications

- Diploma/degree in culinary arts; specialized certifications an advantage.
- 6–8 years of kitchen experience, including prior CDP experience.
- Strong culinary expertise across multiple sections/cuisines.
- Strong leadership, planning, and cross-functional coordination skills.

Skills To Be Developed / Applied

- Multi-section oversight and operational leadership
- Advanced menu development, costing, and innovation
- Team building, cross-training, and succession planning
- Complex event/banquet and VIP service management
- Kitchen administration and inter-departmental coordination

Working Conditions

- Rotational shifts (including nights, weekends, and holidays), as kitchen operations are 24x7.
- Standing for extended periods in a hot, fast-paced kitchen environment.
- Exposure to heat, sharp equipment, and food handling hazards.

Progression

- Based on performance, may progress to Sous Chef.

Skills: etiquette,food safety,cooking,hygiene,food preparation

📌 DCDP / CDP / Sr CDP (Panaji)
🏢 Big Daddy Chain of Casinos, Golden Globe Hotels Private
📍 Panaji