Demi Chef de partie (DCDP)
Full time @Restauration Lux Kuwait posted 4 months ago in Restaurant Shortlist Email JobJob Detail
-
Job ID 112538
-
Job Company Accommodation + Transport provided by company
-
CAREER LEVEL Head
Job Description
A Demi Chef de Partie (DCDP) is an intermediate-level chef responsible for managing a specific section of the kitchen under the supervision of a Chef de Partie. This role involves preparing dishes, maintaining kitchen standards, and supporting kitchen operations. Here’s a detailed job description for a Demi Chef de Partie:
Job Title: Demi Chef de Partie (DCDP)
Overview:
The Demi Chef de Partie assists the Chef de Partie in overseeing a designated section of the kitchen. This position is key to ensuring the efficient operation of the kitchen by preparing high-quality dishes, managing kitchen resources, and supporting other staff members.
Responsibilities:
- Section Management:
- Assist the Chef de Partie in running a specific section of the kitchen, such as grill, sauté, or pastry.
- Prepare and cook dishes according to the restaurant’s recipes and standards.
- Food Preparation:
- Follow recipes and presentation guidelines to ensure consistency and quality in each dish.
- Prepare ingredients and components for the dishes in your section, ensuring freshness and accuracy.
- Quality Control:
- Monitor the preparation and presentation of dishes to ensure they meet the restaurant’s standards.
- Taste and adjust seasoning and flavors as necessary to meet quality expectations.
- Hygiene and Safety:
- Maintain a clean, organized, and sanitary work station.
- Adhere to health and safety regulations, including proper food handling, storage, and sanitation practices.
- Use kitchen equipment safely and maintain it in good working condition.
- Team Collaboration:
- Work closely with the Chef de Partie and other kitchen staff to ensure smooth and efficient kitchen operations.
- Communicate effectively with team members to coordinate tasks and manage service flow.
- Assist and support colleagues in other sections during busy periods.
- Training and Development:
- Learn and develop new culinary skills under the guidance of the Chef de Partie and other senior chefs.
- Assist in training and mentoring junior kitchen staff and apprentices.
- Inventory Management:
- Help manage inventory and stock levels for your section.
- Ensure proper storage and rotation of ingredients to minimize waste.
- Report any shortages or issues with supplies to the Chef de Partie.
- Menu Input:
- Provide feedback and suggestions for menu items and specials.
- Experiment with new dishes and techniques in collaboration with the culinary team.
Skills and Qualifications:
- Culinary Skills: Proficiency in cooking techniques and methods related to your section.
- Attention to Detail: High standards for food preparation, presentation, and cleanliness.
- Organization: Ability to manage multiple tasks efficiently and maintain a clean work environment.
- Teamwork: Strong ability to collaborate effectively with other kitchen staff.
- Communication: Clear and effective communication skills to relay information and instructions.
- Time Management: Ability to work efficiently under pressure and meet deadlines.
Education and Experience:
- Culinary school diploma or equivalent is preferred.
- Previous experience as a Commis Chef or in a similar role in a professional kitchen.
- Knowledge of specific culinary techniques and recipes related to your section.
Working Conditions:
- Ability to work in a high-pressure, fast-paced environment.
- Flexibility to work evenings, weekends, and holidays as needed.
- Physical stamina to stand for long periods and handle physically demanding tasks.
Additional Notes:
- The Demi Chef de Partie plays a vital role in supporting the Chef de Partie and ensuring that the kitchen operates efficiently.
- This role offers opportunities for career growth and advancement within the culinary field, particularly with demonstrated skill and dedication.
A successful Demi Chef de Partie combines strong culinary skills with organizational and teamwork abilities, contributing significantly to the kitchen’s overall success and ensuring a high-quality dining experience.
