Job Description

As a Demi Chef de Partie (DCDP) at, you will play a vital role in ensuring the highest quality of
culinary creations are prepared and presented to our guests. Working closely with the Chef de Partie
and the kitchen team, you will be responsible for executing culinary dishes and maintaining the
highest level of culinary standards.

Responsibilities will include:

● Food Preparation: Prepare and cook food items in accordance with the restaurant’s recipes and
guidelines, maintaining consistency and quality.
● Kitchen Operations: Assist in various aspects of kitchen operations, including ingredient
preparation, cooking, plating, and garnishing.
● Station Management: Oversee a designated section of the kitchen, ensuring all dishes are
prepared and presented efficiently and according to established standards.
● Quality Control: Maintain a keen eye on food quality and presentation, ensuring that all dishes
leaving the kitchen are visually appealing and meet the restaurant’s quality standards.
● Hygiene and Safety: Adhere to all food safety and hygiene standards, maintaining a clean and
organized workstation and kitchen environment.
● Menu Development: Collaborate with the culinary team to provide input for new menu items,
specials, and culinary innovations.
● Training and Development: Assist in the training and mentoring of junior kitchen staff, fostering a
positive and collaborative work environment.
● Inventory Management: Monitor and report inventory levels for your section, ensuring all
necessary ingredients are stocked and available for service.
● Adaptability: Be flexible and willing to assist in various kitchen duties and different sections as
required.