DCDP

About This Role

Job Title: Demi Chef de Partie (DCDP) – Japanese Cuisine

Location: SLRP Al AYN
Department: Kitchen / Culinary
Reports To: Chef de Partie / Sous Chef / Head Chef

Job Summary

The Demi Chef de Partie – Japanese Cuisine is responsible for assisting in the preparation, cooking, and presentation of authentic Japanese dishes while maintaining high standards of quality, hygiene, and consistency. The role supports the Chef de Partie in daily kitchen operations and ensures smooth workflow within the Japanese kitchen section.

Key Responsibilities

• Assist in preparing and cooking Japanese dishes including sushi, sashimi, tempura, ramen, robata, and hot kitchen items (as applicable).
• Follow standardized recipes, portion sizes, and presentation guidelines.
• Support the Chef de Partie in daily mise en place and station organization.
• Ensure all food items are prepared and served in a timely manner.
• Maintain cleanliness and organization of workstations at all times.
• Adhere strictly to food safety, hygiene, and HACCP standards.
• Assist in receiving, storing, and rotating ingredients properly (FIFO).
• Minimize food wastage and report any issues to senior chefs.
• Work collaboratively with other kitchen team members.
• Follow instructions from senior chefs and contribute to a positive kitchen culture.

Requirements

• Proven experience as Demi Chef de Partie or Commis Chef in Japanese cuisine.
• Basic knowledge of Japanese cooking techniques and ingredients.
• Understanding of food safety and hygiene standards.
• Ability to work under pressure in a fast-paced environment.
• Good communication and teamwork skills.
• Culinary certificate or diploma is an advantage.

Desired Skills & Competencies

• Knife handling and basic butchery skills
• Attention to detail
• Time management
• Willingness to learn and improve
• Positive attitude

Working Conditions

• Shift-based role
• Standing for extended periods
• Hot kitchen environment

Job Type: Full-time

Work Location: In person