We are seeking a skilled and passionate Demi Chef De Partie (DCDP) specializing in Asian and Continental cuisine to support kitchen operations, maintain food quality standards, and ensure timely preparation of dishes. The ideal candidate should have hands-on experience in skilled kitchens and the ability to work efficiently in a fast-paced setting.

Key Responsibilities
Prepare and cook Asian and Continental dishes according to standard recipes and presentation guidelines.
Assist the Chef De Partie and Sous Chef in daily kitchen operations.
Ensure consistency, taste, quality, and portion control in all food preparations.
Maintain high standards of hygiene, food safety, and kitchen cleanliness.
Monitor stock levels and inform supervisors regarding inventory requirements.
Properly store and label food items as per FSSAI guidelines.
Assist in menu planning and development of new dishes when required.
Minimize wastage and ensure optimum utilization of ingredients.
Train and guide Commis chefs and kitchen helpers.




Follow company SOPs and maintain workplace discipline.

Requirements
Diploma/Degree in Hotel Management or Culinary Arts preferred.
2 to 5 years of experience as Commis I / DCDP in Asian and Continental cuisine.
Valuable knowledge of Oriental, Pan-Asian, Italian, European, and Continental cooking techniques.
Experience in handling hot kitchen operations.
Understanding of food safety and hygiene standards.
Ability to work flexible shifts, weekends, and holidays.
Strong teamwork and communication skills.

Preferred Skills
Expertise in wok cooking, grills, sauces, and plating.
Knowledge of inventory management and food cost control.
Ability to work under pressure and meet service deadlines.
Creativity in food presentation and recipe development.

Pay: ₹30,000.00 - ₹40,000.00 per month

Benefits:
Food provided
Health insurance
Paid sick time
Paid time off
Provident Fund

Work Location: In person

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