Demi Chef de Partie (DCDP)

What you’ll do

• Prepare and present high-quality Continental dishes according to hotel standards.
• Maintain consistency in taste, quality, presentation, and portion control.
• Ensure food safety, hygiene, and sanitation standards are followed.
• Manage mise en place, food storage, and stock rotation.
• Assist in daily kitchen operations and ensure smooth food service.
• Coordinate with the culinary team to maintain operational efficiency.