Job Description

Key Responsibilities of a DCDP: -Station Management: Oversees a designated section, ensuring the station is set up and organized before service. -Food Preparation & Quality: Prepares food items according to established recipes, portion controls, and plating standards. -Assisting Senior Staff: Supports the Chef and other cuisine staff in daily tasks and covers for them when necessary. -Supervision & Training: Guides and trains Commis chefs and trainees, ensuring they adhere to safety procedures. -Hygiene & Safety: Adheres to strict hygiene standards, such as HACCP and USPH procedures, ensuring all food is safe for consumption. -Stock Management: Monitors ingredient levels, assists in ordering supplies, and minimizes food waste.

Benefits & Perks

Required Cuisines