Food Preparation and Execution:
DCDPs are involved in the preparation and cooking of dishes within their designated section, ensuring consistent application of culinary techniques and high standards.
Supervision and Training:
They may supervise and guide Commis chefs and kitchen assistants, providing training and support to junior staff.
Adherence to Standards:
DCDPs ensure that all food handling and health & safety procedures are followed, maintaining high standards of food hygiene.
Menu Development:
They may assist senior chefs in developing and creating new dishes for the menu.
Section Management:
They are responsible for a specific section of the kitchen, such as grill, sauce, or pastry.
Stock Management:
Monitoring and maintaining stock levels, ensuring efficient use of ingredients and minimizing waste.
Collaboration:
Working closely with other kitchen staff, including the Chef de Partie, Sous Chef, and Commis chefs.
Quality Control:
Ensuring that all dishes meet the required quality standards, including taste, presentation, and portion sizes.