We are seeking a skilled and passionate Demi Chef de Partie (DCDP) specializing in Continental cuisine to support our kitchen operations for high-volume catering and event services. The ideal candidate will assist the Chef de Partie in preparing quality dishes, maintaining consistency, and ensuring smooth kitchen operations in a fast-paced environment.
Key Responsibilities:
Assist in the preparation and cooking of Continental dishes as per company standards.
Support the Chef de Partie in managing a specific section of the kitchen.
Ensure all food is prepared, presented, and served in line with quality and hygiene standards.
Maintain consistency in taste, portioning, and presentation across large-scale production.
Monitor stock levels and assist in inventory control and requisitioning.
Ensure proper storage and labeling of food items in compliance with food safety regulations.
Maintain cleanliness and organization of the work area at all times.
Follow all HACCP and food safety guidelines.
Assist in training and guiding junior kitchen staff when required.
Work collaboratively with other kitchen and service teams to ensure timely delivery during events.
Requirements:
Diploma/Degree in Culinary Arts, Hotel Management, or related field.
Minimum 2–4 years of experience in Continental cuisine, preferably in catering or hotel industry.
Experience in bulk cooking / large-scale production is highly preferred.
Good knowledge of food safety standards (HACCP).
Ability to work under pressure in a fast-paced environment.
Strong teamwork and communication skills.
Flexibility to work shifts, weekends, and event-based schedules.
Preferred Skills:
Knowledge of international Continental menus and plating styles.
Experience in banquet or outdoor catering operations.
Basic understanding of cost control and portion management.