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
Benefits:
- Flexible schedule
- Food provided
- Health insurance
- Paid sick time
- Paid time off
Work Location: In person
