DCDP

Key Roles \& Responsibilities

A. Food Preparation \& Production

• Assist the Chef de Partie in managing the assigned kitchen section.
• Ensure food preparation is carried out as per standard recipes, portion sizes and presentation guidelines.
• Prepare ingredients, mise en place and dishes as per operational requirements.
• Ensure timely food preparation and service during operational hours.
• Maintain consistency in taste, quality and presentation of all dishes.
• Monitor food quality and ensure that all dishes meet the brand's standards.

B. Kitchen Operations

• Assist in the daily opening and closing activities of the assigned section.
• Ensure proper handling, storage and rotation of food items.
• Monitor stock levels and inform the Chef de Partie about shortages or replenishment requirements.
• Minimise food wastage and ensure optimum utilisation of ingredients.
• Ensure all kitchen equipment and utensils are used and maintained appropriately.

C. Hygiene \& Food Safety

• Maintain personal hygiene and grooming standards at all times.
• Ensure compliance with FSSAI and FoSTaC food safety guidelines.
• Follow proper food storage, temperature control and food handling procedures.
• Ensure cleanliness and sanitation of the assigned kitchen section.
• Follow FIFO (First In, First Out) and proper food labelling practices.
• Ensure prevention of cross-contamination and adherence to food safety protocols.

D. Team Management \& Coordination

• Assist in supervising and guiding Commis Chefs and kitchen assistants.
• Coordinate with other kitchen sections to ensure smooth and timely service.
• Support the Chef de Partie in allocating daily tasks and monitoring execution.
• Maintain effective communication with the service team regarding order requirements and delays.
• Demonstrate teamwork, discipline and accountability.

E. Cost Control \& Inventory Management

• Ensure appropriate portion control and minimise food wastage.
• Assist in stock counting and inventory management.
• Monitor ingredient usage and report discrepancies to the Chef de Partie.
• Ensure proper utilisation of raw materials and adherence to kitchen cost-control procedures.

Key Skills \& Competencies

• Good culinary skills and knowledge of food preparation techniques.
• Knowledge of kitchen operations and assigned cuisine.
• Understanding of food safety, hygiene and sanitation standards.
• Time management and ability to work under pressure.
• Attention to detail and consistency in food quality.
• Teamwork and coordination.
• Communication and interpersonal skills.
• Problem-solving and adaptability.
• Leadership ability to guide junior kitchen staff.

Qualification \& Experience

• Diploma or certification in Culinary Arts / Hotel Management preferred.
• 2–4 years of relevant experience in a professional kitchen.
• Experience in the relevant cuisine or restaurant category will be an added advantage.
• Prior experience handling an independent kitchen section is preferred.

Key Performance Indicators (KPIs)

• Food quality, consistency and presentation.
• Timely preparation and service execution.
• Adherence to standard recipes and portion control.
• Kitchen hygiene and food safety compliance.
• Food wastage and cost control.
• Inventory management and stock handling.
• Team coordination and support.
• Compliance with kitchen SOPs and operational standards.

Pay

₹15,000.00 - ₹40,000.00 per month

Benefits

• Food provided
• Health insurance
• Provident Fund

Work Location

In person