DCDP and Commi II
Key Responsibilities
Assist in the preparation and cooking of food as per standard recipes and established quality standards.
Carry out basic food preparation, including cutting, chopping, marination, portioning, and mise en place.
Ensure all ingredients are properly stored, labelled, and handled as per food safety standards.
Maintain consistency in taste, presentation, portion size, and food quality.
Follow instructions provided by the CDP, Sous Chef, or Kitchen Manager.
Ensure timely preparation of food during service hours.
Maintain cleanliness and hygiene of the kitchen, workstations, equipment, and storage areas.
Follow proper FIFO/FEFO practices and minimize food wastage.
Check the quality and freshness of ingredients before use.
Assist in receiving and organizing kitchen supplies when required.
Ensure proper handling and storage of food items to prevent contamination.
Follow all company food safety, hygiene, grooming, and operational policies.
Maintain proper care and handling of kitchen equipment and utensils.
Support the kitchen team during peak hours and ensure smooth coordination with other team members.
Report any food quality, equipment, stock, or safety-related concerns to the senior kitchen team.
Perform other kitchen-related duties as assigned by the reporting manager.
Candidate Requirements
Minimum 1–2 years of relevant experience in a café, restaurant, hotel, or QSR kitchen.
Basic knowledge of food preparation and cooking techniques.
Knowledge of food safety and kitchen hygiene standards.
Ability to work efficiently in a fast-paced kitchen environment.
Good teamwork and communication skills.
Ability to follow recipes, instructions, and standard operating procedures.
Positive attitude, discipline, and willingness to learn.
Flexibility to work in rotational shifts, weekends, and on public holidays as per business requirements.