DCDP

Description

Summary: This role involves assisting the Chef de Partie in managing a kitchen section, preparing food to high standards, ensuring food safety, and supporting junior team members. Highlights: 1. Manage a kitchen section under a Chef de Partie 2. Prepare and cook food items to high quality standards 3. Ensure compliance with food safety and hygiene standards Key Responsibilities * Assist the Chef de Partie in managing the assigned kitchen section. * Prepare and cook food items according to approved recipes and company standards. * Complete all required mise en place before service. * Ensure food is prepared with consistent taste, quality, portion, and presentation. * Follow standard recipes, cooking procedures, and food preparation methods. * Ensure all orders are prepared accurately and on time during service. * Monitor the freshness and quality of ingredients before use. * Maintain proper food storage, labeling, and stock rotation using FIFO principles. * Monitor ingredient levels and report shortages or wastage to the Chef de Partie. * Maintain cleanliness and organization of the workstation, kitchen equipment, and surrounding areas. * Follow HACCP, food safety, hygiene, and sanitation standards at all times. * Support and guide Commis Chefs and junior kitchen team members. * Coordinate with other kitchen sections to ensure smooth and timely food production. * Minimize food waste and use ingredients efficiently. * Assist with daily cleaning, closing procedures, and kitchen organization. * Follow all company policies, operational procedures, and instructions from the Chef de Partie or Sous Chef. * Perform other kitchen\-related duties as assigned by the management. Qualifications and Requirements * Culinary diploma or relevant culinary training is preferred. * Minimum **2 years of experience** in a professional kitchen; experience in restaurants, hotels, or high\-volume F\&B operations is an advantage. * Good knowledge of food preparation and cooking techniques. * Knowledge of food safety, hygiene, and HACCP standards. * Ability to work effectively in a fast\-paced and high\-pressure kitchen environment. * Good teamwork and communication skills. * Strong attention to detail and commitment to food quality. * Ability to follow recipes, instructions, and established standards consistently. * Physically fit and able to work flexible hours, including weekends and public holidays. * Previous experience in the relevant kitchen section or cuisine is an advantage. Key Performance Indicators (KPIs) * Consistency and quality of food preparation. * Accuracy and speed of order preparation. * Compliance with food safety and hygiene standards. * Proper mise en place and workstation organization. * Effective stock handling and minimization of food waste. * Teamwork and support for junior kitchen staff. * Compliance with company recipes, standards, and procedures. * Positive feedback from supervisors and internal quality checks. Work Location: In person