Demi Chef de Partie (DCDP) – Ramen
Key Responsibilities
· Prepare broths, tare and toppings, assemble bowls consistently and maintain holding standards.
· Complete daily mise en place before service.
· Follow standardized recipes, portion sizes and presentation guidelines.
· Maintain cleanliness and organization of the workstation throughout the shift.
· Reduce food waste through proper storage, rotation (FIFO) and portion control.
· Support colleagues during busy service periods.
· Allocate work within the section and supervise junior team members.
· Train and coach commis chefs on recipes, techniques and kitchen standards.
· Monitor quality before dishes leave the pass.
· Assist with inventory, ordering and stock counts.