Commi 1

Demi Chef de Partie (DCDP) JOB DESCRIPTION

Job Summary

The Chef de Partie is responsible for managing a specific kitchen section and ensuring the preparation and presentation of high-quality dishes according to hotel standards. The role involves supervising junior kitchen staff, maintaining food safety standards, and supporting smooth kitchen operations.

Key Responsibilities

• Manage and oversee assigned kitchen section (e.g., Hot Kitchen, Garde Manger, Pastry)

• Prepare, cook, and present dishes as per recipes and quality standards

• Supervise and train Commis Chefs and Demi Chefs

• Ensure food hygiene, sanitation, and HACCP standards are followed

• Monitor food portioning, wastage control, and cost efficiency

• Ensure proper storage and labeling of food items

• Check quality and freshness of ingredients

• Coordinate with Sous Chef and Executive Chef during service

• Maintain cleanliness and organization of workstations

• Follow hotel SOPs, safety policies, and grooming standards.

Skills & Competencies

• Strong culinary and cooking skills

• Knowledge of kitchen operations and food safety

• Leadership and team management abilities

• Time management and multitasking skills

• Ability to work under pressure

Qualifications & Experience

• Culinary diploma or equivalent qualification preferred

• 3–5 years of kitchen experience, including at least 1–2 years as Demi Chef de Partie

• Experience in hotel or fine-dining kitchens is an advantage.

Working Conditions

• Shift-based work, including weekends and public holidays

• Exposure to heat, sharp tools, and kitchen equipment

• It is a Full Time Cook / Chef job for candidates with 2 - 6+ years Experience.