South Indian Chef

Department: Production

Responsible To: Junior Sous Chef, Executive Sous Chef, Executive Chef

Job Summary:

The Demi Chef De Partie (DCDP) and Commi 1 in Food & Beverage Production play essential roles in the culinary team, contributing to the planning, preparation, and presentation of culinary offerings.

DCDP - Established Duties:

• Menu Execution: Assist in executing menu items under the guidance of senior chefs, ensuring adherence to standardized recipes and presentation guidelines.
• Mis-en-place: Contribute to the preparation and organization of mis-en-place, ensuring efficient and timely readiness for service.
• Training and Development: Participate in on-the-job training programs to enhance culinary skills and stay updated on industry trends.
• Quality Control: Maintain high standards of food quality, taste, and presentation in line with established guidelines.
• Collaboration: Work closely with other team members, communicating effectively to ensure smooth kitchen operations.
• Kitchen Hygiene: Adhere to and promote strict hygiene and sanitation standards in food preparation areas.
• Inventory Control: Assist in monitoring and controlling inventory levels, minimizing wastage, and ensuring the availability of necessary ingredients.

Commi 1 - Established Duties:

• Assistance in Food Preparation: Support DCDP and other chefs in food preparation activities, following standardized recipes and procedures.
• Mis-en-place and Setup: Assist in the organization and setup of mis-en-place to facilitate smooth service operations.
• Learning and Development: Actively engage in learning and development opportunities, absorbing culinary skills and techniques.
• Quality Standards: Contribute to maintaining high-quality standards in food preparation and presentation.
• Kitchen Hygiene: Adhere to stringent hygiene practices and cleanliness standards in the kitchen.

The DCDP and Commi 1 are integral members of the culinary team, collectively contributing to the success of the kitchen and ensuring the delivery of high-quality culinary experiences for guests.