Demi Chef De Partie

Gourmet Investments; Mumbai City; On-site; INR 279,000 - 446,000; Full time

Job summary

Gourmet Investments is seeking a Demi Chef de Partie to support the Chef de Partie and Sous Chef in daily kitchen operations, ensuring high standards of food quality and hygiene. The role requires efficient coordination, proper ingredient handling, and adherence to established recipes.

The incumbent will assist in mise en place, maintain cleanliness, and work under pressure to deliver consistent, high-quality dishes in a fast-paced environment.

Qualifications

• Diploma or certificate in Culinary Arts or Hotel Management preferred.
• Experience in food preparation, cooking techniques, portion control, and food safety.
• Strong teamwork, time management, attention to detail, and ability to work under pressure.

Responsibilities

• Assist in daily kitchen operations and food preparation per recipes.
• Ensure consistency in taste, presentation, and quality.
• Manage mise en place and timely preparation before service.
• Maintain hygiene and cleanliness in the kitchen.
• Monitor ingredient quality, freshness, and storage per FIFO/FEFO.
• Assist in stock monitoring and inventory control.
• Coordinate with senior chefs and kitchen staff for smooth service.
• Guide junior staff as directed by senior chefs.
• Ensure proper use and maintenance of equipment and workstations.
• Follow SOPs and food safety regulations.

Skills

Food preparation

Cooking techniques

Portion control

Food safety

Kitchen coordination

Teamwork

Time management

Attention to detail

Ability to work under pressure

Education

Diploma or certificate in Culinary Arts or Hotel Management

Job description

Job Description

Demi Chef de Partie (DCDP)

The Demi Chef de Partie (DCDP) is responsible for assisting the Chef de Partie and Sous Chef in daily kitchen operations, food preparation, and maintaining high standards of food quality, presentation, and hygiene. The role requires efficient kitchen coordination, proper ingredient handling, and adherence to established recipes and food safety standards.

Roles & Responsibilities

• Assist in daily kitchen operations and food preparation as per standardized recipes and quality standards.
• Ensure consistency in taste, presentation, portion control, and food quality.
• Manage mise en place and ensure timely preparation of ingredients before service.
• Maintain food safety, hygiene, and cleanliness in the assigned kitchen section.
• Monitor ingredient quality, freshness, and storage conditions, following FIFO/FEFO procedures.
• Assist in stock monitoring, inventory control, and minimizing food wastage.
• Coordinate with senior chefs and kitchen staff to ensure smooth and timely food service.
• Guide Commis Chefs and junior staff as directed by senior chefs.
• Ensure proper use, cleaning, and maintenance of kitchen equipment and workstations.
• Follow company policies, standard operating procedures, and food safety regulations.

Preferred Profile

• Education: Diploma or certificate in Culinary Arts or Hotel Management preferred.
• Skills: Food preparation, cooking techniques, portion control, food safety, and kitchen coordination.
• Attributes: Teamwork, time management, attention to detail, and ability to work under pressure.