Dcdp Chef

Job description

Job Description • Responsible for managing the assigned kitchen section and ensuring smooth day-to-day operations. • Prepare and deliver high-quality food while maintaining consistency in taste, presentation, and portion standards. • Supervise and guide Commis and Demi Chef de Partie staff to ensure efficient kitchen operations. • Monitor section inventory, stock consumption, and requisitions to ensure uninterrupted production. • Control food costs by minimizing wastage and ensuring optimum utilization of raw materials. • Ensure adherence to food safety, hygiene standards, HACCP guidelines, and company SOPs. • Coordinate with the Sous Chef and Senior Sous Chef to ensure timely execution of orders and smooth service operations. • Maintain section records, production logs, consumption reports, and inventory documentation. • Ensure proper storage of food items and maintain cleanliness of the assigned work area. • Support menu execution, recipe standardization, and continuous process improvements within the kitchen. Key Result Areas (KRAs) • Manage the assigned kitchen section. • Ensure quality food production. • Maintain portion and presentation standards. • Control section inventory and minimize wastage. • Train and guide junior kitchen staff. • Maintain hygiene and cleanliness. • Ensure timely order execution. • Follow standard recipes and SOPs. • Monitor stock consumption, requisitions, and inventory records. • Maintain production logs and support food cost control initiatives.