Dcdp Chef

Role & responsibilities

• Food Preparation & Cooking: Assist in the preparation and cooking of high-quality dishes according to hotel standards. Specialize in [Indian cuisine / specific cuisine type], preparing authentic dishes with proper cooking techniques.
• Section Management: Take ownership of your assigned section of the kitchen, ensuring that all tasks are completed in a timely and efficient manner, maintaining cleanliness and organization.
• Menu Implementation: Follow recipes and work closely with the Chef de Partie to execute the menu items, ensuring consistency in taste, presentation, and portion control.
• Food Safety & Hygiene: Maintain cleanliness and hygiene standards in accordance with health and safety regulations. Ensure all food is prepared and stored properly to avoid contamination.
• Quality Control: Monitor and check the quality of ingredients and finished dishes, ensuring they meet the hotel's high standards for taste, presentation, and consistency.
• Training & Mentoring: Assist in training and guiding junior kitchen staff and apprentices, helping them develop their skills in preparation, cooking, and presentation.
• Inventory & Stock Management: Assist in managing inventory in your section, ensuring the proper stock of ingredients and supplies. Report any shortages or issues to the Chef de Partie.
• Collaboration: Work closely with other chefs, kitchen staff, and service teams to ensure smooth and efficient service during peak periods.

Preferred candidate profile

• Experience: At least 2-3 years of experience in a professional kitchen, with experience in a similar role or working with [Indian cuisine or relevant cuisine].
• Skills:
  
• Strong knowledge of culinary techniques, particularly in [Indian cuisine].
• Excellent knife skills and attention to detail.
• Ability to work efficiently in a fast-paced environment.
• Strong communication and teamwork skills.
• Knowledge of food safety and hygiene regulations.

Perks and benefits