Job Description – Demi Chef de Partie (DCDP)
Position: Demi Chef de Partie (DCDP)
Department: Kitchen Operations
Reporting To: Chef de Partie (CDP) / Sous Chef / Executive Chef
Job Summary
The Demi Chef de Partie (DCDP) is responsible for assisting in the preparation, cooking, and presentation of food within the assigned kitchen section. The role supports the Chef de Partie in maintaining food quality standards, kitchen hygiene, operational efficiency, and timely service while ensuring adherence to company policies and food safety regulations.
Key Responsibilities
· Assist the Chef de Partie in managing daily kitchen operations within the assigned section.
· Prepare, cook, and present food according to established recipes and quality standards.
· Ensure consistency in food taste, presentation, and portion control.
· Organize and prepare mise en place for daily operations.
· Monitor stock levels and communicate inventory requirements to senior chefs.
· Ensure proper storage, handling, and rotation of food products following FIFO standards.
· Maintain cleanliness and hygiene of the work area, equipment, and kitchen facilities.
· Adhere to food safety, sanitation, and health regulations at all times.
· Support the training and guidance of Commis Chefs and kitchen trainees.
· Minimize food wastage and contribute to cost-control initiatives.
· Assist in receiving and inspecting food deliveries for quality and quantity.
· Work collaboratively with the kitchen team to ensure smooth service operations.
Qualifications & Experience
· Diploma or Degree in Hotel Management, Culinary Arts, or a related field.
· 2–4 years of experience in a professional kitchen, preferably in a restaurant, café, or hotel.
· Experience in handling a specific kitchen section is preferred.
· Basic knowledge of food costing and inventory management.
Skills & Competencies
· Strong culinary and food preparation skills.
· Knowledge of food safety and hygiene standards.
· Attention to detail and quality control.
· Ability to work under pressure in a fast-paced environment.
· Teamwork and interpersonal skills.
· Time management and organizational abilities.
· Willingness to learn and adapt to operational requirements.
Key Performance Indicators (KPIs)
· Food quality and consistency.
· Timely preparation and service of dishes.
· Compliance with hygiene and safety standards.
· Reduction in food wastage.
· Teamwork and operational efficiency.
Working Conditions
· Flexible to work shifts, weekends, and public holidays.
· Ability to stand for extended periods and work in a high-pressure kitchen environment.
Work Location: In person
