A Demi Chef de Partie (DCDP) - Indian Cuisine is responsible for managing a specific section of the kitchen (e.g., Tandoor, Curry, or Tawa) to prepare authentic Indian dishes. They ensure high culinary standards, maintain food hygiene, and assist senior chefs with inventory and staff supervision, crucial for efficient, fast-paced kitchen operations.
Key Responsibilities
- Culinary Execution: Preparing and cooking a wide range of Indian dishes (curries, tandoor items, breads) according to standard recipes and quality standards.
- Section Management: Overseeing a designated section of the Indian kitchen, maintaining cleanliness and proper organization of workstations.
- Food Safety & Hygiene: Ensuring strict compliance with food safety regulations, including proper food storage, temperature control, and sanitation.
- Inventory Control: Assisting with ingredient inventory, stock rotation, and minimizing food wastage.
- Team Support: Assisting the Chef de Partie (CDP) or Sous Chef in daily operations, menu planning, and training junior staff/commis.
Qualifications
- Experience: Previous experience as a DCDP or Commi-I, specifically within Indian cuisine, is typically required.
- Education: A culinary school diploma or equivalent certification is often preferred.
- Skills: Strong knowledge of Indian spices, traditional cooking techniques, and proficiency with kitchen equipment (Tandoor, tawa).
- Soft Skills: Ability to work under pressure in a fast-paced environment, team collaboration, and excellent communication skills.
Key Skills for Indian DCDP
- Tandoor and Curry expertise.
- Recipe and portion control.
- Inventory management.
- Food safety compliance.
Pay: ₹24,000.00 - ₹26,000.00 per hour
Benefits:
- Food provided
- Provident Fund
Work Location: In person
