DCDP (Demi Chef de Partie) - Bakers

Ability to make french breads

To support the Chef de Partie or Sous Chef in the daily operation and oversee his/ her

responsibilities during absence

o To have knowledge of the opening, closing requirements and product knowledge for the

designated section

o To control cost by minimizing spoilage, waste and exercising strict portion control

o To make sure that all food items are prepared on time and meet quality and quantity standards

o To inform the Chef de Partie on all relevant information related to operational and personal

matters on a daily basis

o To establish and maintain effective employee relations

o To prepare all kitchen mise en place and food requisitions on daily basis as assigned

o To maintain the daily inventory for production purposes

o To participate in ensuring that all fridges, cold rooms, counter tops, shelves, cooking stations and

all equipment assigned are kept in order and clean at all times

o To follow the instructions and recommendations from the Chef De Partie to complete the daily

tasks

o To follow all recipes as prescribed by the Executive Chef

o To make careful use of safety equipment, such as gloves, aprons, shoes etc. Return it to its

designated storage area after use, and report any discrepancy to your direct superior

o To ensure freshness and suitability of products used by the section. Check all the expiry date of

raw materials

o To attend training sessions on hygiene and grooming standards

o To carry out many different tasks simultaneously in a brief amount of time

o To ensure product knowledge is maintained and communicated to all relevant kitchen personnel

o To be responsible for completing the mise en place to the highest quality as per standards set by

the superiors

o To store ingredients in dedicated containers, making sure that they are best preserved and

labeled according to standard

o To comply with all the company’s policies and procedures

o To ensure all statutory regulations are adhered to, such as food hygiene policies

o To receive and check daily store delivery and delivery from the supplier

o To report all accidents, dangerous occurrences, or hazards, no matter how minor, to the

supervisor or Heads of Department

o To comply with time and attendance policies

o To participate and serve guests during Outdoor Caterings as and when assigned

o To perform any other duties as assigned by the Executive Chef, Senior Sous Chef, Sous Chef or

Chef de Partie

Job Type: Full-time