Demi Chef de Partie (DCDP)

Position Overview

The Demi Chef de Partie (DCDP) supports the Chef de Partie in managing a specific kitchen section. This role ensures consistent food quality, adherence to hygiene standards, and smooth kitchen operations, contributing to the restaurant’s premium dining experience.

Key Responsibilities

• Assist the Chef de Partie in preparing, cooking, and presenting dishes within the assigned section.
• Maintain high standards of food quality, taste, and presentation in line with restaurant guidelines.
• Ensure compliance with HACCP and Qatar food safety regulations.
• Monitor stock levels, minimize wastage, and report shortages promptly.
• Train and guide Commis Chefs and junior staff in daily operations.
• Collaborate with other kitchen sections to ensure timely service.
• Uphold cleanliness and organization of workstations and kitchen equipment.
• Support menu development and contribute creative ideas when required.

Qualifications

• Diploma or certification in Culinary Arts or equivalent.
• Minimum 2–3 years of experience in a professional kitchen, preferably in fine dining or premium F&B.
• Strong knowledge of international cuisines and cooking techniques.
• Familiarity with HACCP and food safety standards.
• Ability to work under pressure and in a fast-paced environment.
• Good communication and teamwork skills.

KPIs

• Consistency in food quality and presentation.
• Compliance with hygiene and safety standards.
• Efficiency in section operations and timely service.
• Positive feedback from guests and supervisors.
• Contribution to staff training and development.

Work Location: In person