DCDP

A Demi Chef de Partie (DCDP) is a junior section chef who assists the Chef de Partie in running a specific station in a professional kitchen.

Key Responsibilities

Food Preparation: Help prepare, cook, and plate dishes within your assigned station (such as the grill, pastry, or saucier) following exact recipes and standards.

Station Management

Ensure the work area is fully stocked, organized, and ready ("mise en place") before service begins.

Supervising Juniors

Train, guide, and oversee the daily tasks of entry-level cooks and commis chefs.

Quality and Hygiene

Maintain strict food safety, cleanliness, and hygiene rules in the section.

Stock Control

Monitor food inventory levels and help reduce waste in your station.

Pay

From ₹25,000.00 per hour

Benefits

Flexible schedule

Work Location

In person